Gluten Free Chocolate Chip Cookies¶
These gluten-free chocolate chip cookies are made with almond flour, oat flour, and coconut sugar for a healthier take on a classic treat. With a perfectly crispy outside and soft inside, they rival the original Nestle Toll House recipe—without the white sugar or flour. A delicious cookie you’ll love to bake!
Prep: 15 minutes
Cook time: 10 minutes
Ingredients¶
- WET INGREDIENTS:
1/2 cup coconut sugar
1/3 cup butter
1 egg
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
- DRY INGREDIENTS:
1-1/2 cups almond flour
1/2 cup oat flour (Bob’s Red Mill Gluten Free Oat Flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
- WET INGREDIENTS:
1 cup coconut sugar
2/3 cup butter
2 eggs
3 teaspoons vanilla extract
2/4 teaspoon almond extract (optional)
- DRY INGREDIENTS:
3 cups almond flour
1 cup oat flour (Bob’s Red Mill Gluten Free Oat Flour)
1 teaspoon baking soda
1 teaspoon salt
2 cup chocolate chips
Instructions¶
Preheat your oven to 350°F.
Mix the coconut sugar and butter in a medium-sized mixing bowl. I like to use the whisk with my favorite hand blender.
Add the egg(s), vanilla extract, and almond extract (optional). Then mix until the egg is incorporated.
Add the almond and oat flour, baking soda, and salt. Mix until blended.
Fold in the chocolate chips using a spatula to avoid over-mixing the batter.
Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. Place the balls on a parchment-lined baking sheet. Leave about 5 cm (2 inches) between each cookie ball.
Bake at 350°F for 8-10 minutes.
Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.
Enjoy!