Gluten-free chocolate chip cookies

Gluten-free chocolate chip cookies

Hey guys,

My mouth is already watering just thinking about these goodies! Oh Gosh I totally love this recipe and I am sure you will love too. Why? They are fantastic even without having any flour in them! They are as good as a traditional cookie: soft, chewy, flavorful, but are gluten-free!

I am telling you guys, these gluten-free chocolate chip cookies are so AMAZING!! You wont’ believe how EASY they are to make and your kitchen will say thanks to you for not destroy it while making them! They will be definitely a hit in your home.

Gluten-free chocolate chip cookiesGluten-free chocolate chip cookies

About the recipe:

I really suggest you use a organic almond butter. It is healthier and also thicker, so your batter will look better. You should bake the cookies for about 9 minutes to have soft cookies. It may look like undercooked, but when they cool down you will notice that they are perfect. However, if you like crispier cookie than soft you just let them stay 3 minutes more in the oven.

gluten-free BrownieGluten-free chocolate chip cookies

Another very important tip: Allow the cookies to cool completely before you transfer them to a wire rack, because they are very delicate when they are hot. You may break them if you don’t wait at least 8 minutes to cool down. Your cookies will be fresh and good to consume up to 7 days, if you store them in a covered container at room temperature.

For more delicious, chewy, soft and healthy cookies visit my Skinny Cookies Pinterest Board!

3.0 from 2 reviews
Gluten-free chocolate chip cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 22
Ingredients
  • 1 cup unsalted organic almond butter
  • ¾ cup raw sugar or you can replace for brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • ½ cup 70% dark chocolate chips or any other chocolate chips of your preference.
Instructions
  1. First, pre-heat the oven to 350.
  2. In a medium bowl, whisk all the ingredients together, except the chocolate chips.
  3. When all the ingredients are combined, add the chocolate chips and mix well.
  4. Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.
  5. Bake for 9 minutes. Let them cool completely to remove from the baking sheet. Makes 22 cookies.
Notes
Adapted from Clean and Delicious

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Comments

  1. says

    Thanks so much for this recipe. I have a few gluten-free friends and diabetic family members who do better without flour. It’s nice to have an alternative. I don’t have almond butter, however, do you think I could use peanut butter?

  2. says

    These cookies look so delicious and authentic for gluten-free. I love almond butter (in pretty much anything) and I can just imagine what a warm, nutty flavor it gives these cookies.
    Pinning!

  3. says

    These look amazing, Olivia! I have been slowly trying to cut down the amount of gluten from our diets recently so I love that these cookies are gluten-free :) Soft and chewy cookies are my favorite and I love how easy they are to make too!

  4. says

    These cookies look so good!! Can I tell you how much I love almond butter??? haha

    I need to make these for my sister. And for myself too! :) Happy weekend!!

  5. says

    7 days!!! are you kidding me… these will be gone in 7 minutes in my home. I must try this, pinned for future reference… amazing really well done my dear.

  6. says

    I need to give this Gluten Free deal a try! I confess I’m always a little scared of gluten free recipes, thinking they will have less flavor or be dry… But these cookies look so amazing that I need to try them!

  7. says

    I love that these are flourless and gluten free! I don’t too a lot of baking, but these photos make me want to get into the kitchen right now and bake up a big batch! I love the almond butter and chocolate combo!!

  8. Cassie says

    I made these yesterday and they did not turn out at all. They puffed up huge while baking and then once I removed them from the oven they completely flattened out to nothing. I let them cool on the baking sheet as described, they just didn’t turn out. They were also a little salty for my liking.

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