This Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe is everything chocolate chip cookies should be! Crispy outside and chewy inside with deep caramel flavor notes and rich bursts of chocolate.
Chocolate Chip Cookies need no introduction, really.
They’re just about everyone’s sweetheart cookie, and for good reason! I can’t think of anything better than a really great chocolate chip cookie.
I’ll be honest here; I’m a bit of a snob when it comes to my chocolate chippers. You can probably relate. When it comes to treat foods, if it’s not worth the calories taste-wise, there’s no sense in eating it, right?
I promise you, these cookies are more than worth it. I this this paleo, gluten free version is more delicious than most regular (i.e., not gluten, grain, dairy, and refined sugar free) cookies. Don’t take my word for it though, whip up a batch for yourself and see what I mean!
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Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe
- 2 ½ ounces cacao butter melted and cooled slightly
- ½ cup coconut sugar or light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups almond flour
- 2 tablespoons tapioca starch
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup semisweet chocolate chips
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
- Whisk together the cacao butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, baking soda, and salt, and then the chocolate chips.
- Use a 1 tablespoon-sized scoop to measure out the dough. Roll into balls and arrange about 2 inches apart on the baking sheets. Slightly flatten each ball.
- Bake until the cookies are puffed and turning golden on the bottom and along the outside but still look a touch doughy in the center, about 7 to 9 minutes, rotating the trays once halfway through.
- Cool the cookies completely on the trays before using a thin metal spatula to remove them.
- This recipe makes 24 small cookies, or 8 servings. Each serving is 3 cookies.
- To Make Large Cookies: Use a ¼-cup size scoop to measure out the dough (you will get about 6 cookies). Arrange them on 2 large baking sheets, slightly flatten each, and bake about 10 to 12 minutes, rotating the trays once halfway through. Cool completely on the trays before removing with a thin metal spatula.
This post was first published on Healthy Sweet Eats on September 22, 2016. It was updated with more information on July 29, 2021.
I was wondering what tapioca starch does in this recipe and if you've tried it without it?
Milica, The tapioca starch helps with the chewy factor of these cookies. I haven't tried the recipe without it, but please let me know if you play with the recipe and find a suitable substitute!
These look amazing! Do you think I could use regular corn starch instead?
Saša, Thank you! :) Do you mean using cornstarch instead of tapioca starch? I haven't tried this, but I think it could work. You may want to reduce the amount of cornstarch to 1/2 the amount of tapioca starch (so use 1 TB cornstarch), and know that the final result may be a bit different. My guess is that the texture will be a bit more crumbly, rather than quite as chewy. If you decide to play with the recipe, please let me know how it goes!
I'm wondering if you ever used cornstarch in place of the tapioca starch? I'm thinking of doing the same thing. I would love to know if this worked successfully or not.
Thank you when you have a moment.
Janet, I haven't tried this recipe using cornstarch instead of tapioca start, but I think it would work fine. In general, the rule of thumb is to use about half as much cornstarch as tapioca starch so that might be a good starting point. Please let me know how it goes if you give it a try!