These gluten-free chocolate chip cookies are soft, chewy, and just a little crisp around the edges—everything you want in a classic cookie, minus the gluten. No strange ingredients, no complicated methods—just a simple, wholesome treat that hits the sweet spot every time.
Ingredients
- Coconut Oil: Use refined coconut oil for a neutral flavor, or sub in butter or ghee.
- Coconut Sugar: A natural, caramel-like sweetener perfect for baked goods.
- Egg: Just one large egg to help bind everything together.
- Vanilla Extract: Adds a rich, sweet aroma that enhances the overall flavor.
- Almond Flour: No blends or fillers—just almond flour keeps it simple and gluten-free.
- Sea Salt: Brings out the chocolate flavor and balances the sweetness.
- Baking Soda: Helps give these cookies that perfect chewy texture.
- Chocolate Chips: Use your favorite kind—dark, semi-sweet, or even chunks.
Instructions
Step 1: Prep Your Baking Sheets
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper
Step 2: Mix Wet Ingredients
- In a mixing bowl, whisk together the melted coconut oil, coconut sugar, egg, and vanilla extract until smooth
Step 3: Add Dry Ingredients
- Stir in almond flour, sea salt, and baking soda until a dough forms. Then fold in the chocolate chips
Step 4: Scoop and Shape
- Use a medium cookie scoop (about 1½ tablespoons) to scoop 18 cookies onto the baking sheets
- Flatten each slightly with your fingers to shape
Step 5: Bake
- Bake for 10–12 minutes, until the edges turn golden. Keep a close eye on them—they bake fast!
FAQs
- Can I substitute almond flour with another flour?
Almond flour gives these cookies their signature texture. Subbing with another flour may change the results. - Can I make them vegan?
Try replacing the egg with a flax egg for a vegan-friendly version. The texture might be a bit softer, but still delicious!
