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
- 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.