These Gluten-free Chocolate Chip Cookies are fantastic without any flour in them! They are as good as a traditional cookie: soft, chewy, and flavorful!
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 it 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! One of my favorite desserts to enjoy after lunch (this week, I’ve been enjoying Roasted Brussels Sprouts Quinoa Salad for lunch).
I am telling you guys, these gluten-free chocolate chip cookies are so AMAZING!! You won’t believe how EASY they are to make and your kitchen will say thanks to you for not destroying it while making them! They will be definitely a hit in your home.
Don’t these cookies look delightful? If you’re looking for more delicious desserts, try my Healthy Peanut Butter Oatmeal Cookies or any of these 12 Healthy Gluten-free Cookies Recipes.
About the recipe:
I really suggest you use organic almond butter. It is 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 cookies than soft ones just let them stay 3 minutes more in the oven. Want another recipe that uses almond butter? Try my Chocolate Almond Butter 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 for up to 7 days if you store them in a covered container at room temperature.
For more delicious, chewy, and soft cookies visit my Skinny Cookies Pinterest Board!
Gluten-free chocolate chip cookies
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 sugar-free dark chocolate chips or any other chocolate chips of your preference.
Instructions
- First, pre-heat the oven to 350.
- In a medium bowl, whisk all the ingredients together, except the chocolate chips.
- When all the ingredients are combined, add the chocolate chips and mix well.
- Bake for 9 minutes. Let them cool completely to remove from the baking sheet. Makes 22 cookies.
Notes
- Use a cookie scoop for perfectly even cookies.
- You can save a few chocolate chips to press on top of the cookies before you bake them.
- Give the cookies time to cool before transferring them as they're delicate and can break.
- To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have a friend who’s gluten-free and dairy-free and is always asking me to bake for her. These cookies look perfect!!
So, these cookies are perfect for your friend 😉
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!
These cookies are very soft and chewy. I think you would love them. Thanks for stopping by, my dear 😉
Thanks a lot!
Oh yum yum yum! I love that these are GF and made with almond butter! I made some GF brownies with almond butter and they were amazing! Great recipe, Olivia!
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!!
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.
Can cashew butter be used instead of almond butter ?
Yes for sure 😉
HOLA….saludos from mexico city
quick question can i substitute coconut sugar instead of brown sugar
will that work
please can u let me know
muchas gracias
Yes you can use coconut sugar for sure.