Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies have a gooey soft center with slightly crisp, buttery edges. They are easy to make, require no chill time and best of all are full of sweet chocolate chips!
Servings: 20 cookies
Calories: 231kcal
Ingredients
- 4 cups almond flour*
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup unsalted butter - softened
- ¼ cup brown sugar - packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
*I prefer blanched almond flour in this recipe but you could try almond meal for a more nutty taste in the cookie.
Instructions
- Pre-heat the oven to 350℉ (180℃) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt and brown sugar. Add butter, vanilla and milk and beat everything together until combined. Mix in the chocolate chips.
- Form around 20 golf-sized balls, place them on top of the prepared baking sheets and flatten them lightly with a fork.
- Bake approximately 12-14 minutes or until golden brown around the edges. Cool on the baking sheet. Enjoy!
Notes
Make Ahead, Storage and Freezing
Store: These cookies can be stored at room temperature in an airtight container or ziplock bag for up to three days. Make ahead: You can make the cookie dough up to a few days in advance of baking them! Just store the dough covered in the refrigerator. Freeze unbaked cookie dough: To freeze unbaked cookie dough, flash freeze cookie dough balls then store in a ziplock bag. Thaw slightly and bake as directed. Freeze baked cookies: Cool completely then freeze in a freezer safe storage container for up to two months. Thaw in the refrigerator and rewarm in the microwave or oven.Nutrition
Calories: 231kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 5mg | Potassium: 79mg | Fiber: 3g | Sugar: 7g | Vitamin A: 149IU | Calcium: 67mg | Iron: 1mg