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!
The Best Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe
- Cacao butter
- Coconut sugar, or light brown sugar
- Vanilla extract
- Almond flour
- Tapioca starch
- Baking soda
- Semisweet chocolate chips
- Melt the cacao butter in a microwave or double boiler. You can remove it from the heat when it's mostly melted like this. Continue stirring it until all the little bits are melted.
- Let the melted cacao butter cool slightly.
- Whisk in the coconut sugar.
- Whisk in the egg and vanilla.
- Stir in the dry ingredients.
- Fold in the chocolate chips.
- Use a 1-tablespoon ice cream scoop to measure out the dough.
- Arrange the dough balls on silpat or parchment paper-lined baking trays.
- Slightly flatten each dough ball.
- Bake until the cookies are puffed and starting to turn golden, but still look a touch doughy in the center.
How to Store Gluten Free Chocolate Chip Cookies
Store these cookies layered between wax paper in an airtight container at room temperature for up to 5 days.
Variations on This Recipe
- Add up to ½ cup chopped nuts, such as pecans or walnuts.
- Omit the chocolate chips and add 1 cup unsweetened shredded coconut flakes.
- Or go for an Almond Joy flavor profile! Keep the chocolate chips and add ½ cup unsweetened shredded coconut flakes and ½ cup chopped almonds.
- If you like the coffee/chocolate flavor combination, add 1 teaspoon instant espresso powder.
- Make sure your cacao butter is melted and slightly cooled before making the cookie dough.
- Don't skip the tapioca starch in this recipe. It helps yield the right soft and chewy texture for these cookies.
- Use a 1-tablespoon ice cream scoop to measure out the dough. This makes it super easy to get all the cookies the same size.
- Like most Chocolate Chip Cookie recipes, these cookies should be removed from the oven when they still look a touch doughy in the center. The cookies will continue to cookie on the baking trays, and they will harden a bit as they cool.
Do Gluten Free Cookies Need Xanthan Gum?
No! A lot of gluten free, low carb, and keto cookie recipes call for xanthan gum to improve the texture. However, xanthan gum causes severe tummy troubles in a lot of people, myself included! I never use xanthan gum in my gluten free baking.
Instead, this recipe uses cacao butter and tapioca starch to achieve a soft and chewy texture.
Does it Take Longer to Bake Gluten Free Cookies?
Nope! These cookies bake at 350F for 7 to 9 minutes.
Do You Need Baking Powder with Gluten Free Flour?
It depends on what you're making with gluten free flour, but for baked goods, yes! Baking powder helps make gluten free baked goods lighter and fluffier.
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe
- 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.