Chocolate Chip Cookies Made Without Gluten or Grains

cookies are perfect for anyone avoiding gluten or grains but still craving a classic sweet treat. Soft, chewy, and loaded with chocolate chips, they’re easy to make and sure to satisfy your cookie cravings.

Kitchen Advice

Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
Use room temperature ingredients to ensure even mixing and better texture.
Avoid overbaking; remove the cookies when the edges are lightly golden for a soft center.

Ingredients 0/9

1 cup butter, at room temperature 1 cup packed light brown sugar 2 eggs, at room temperature 1 tablespoon vanilla extract 3 cups blanched almond flour ¼ cup coconut flour 1 ¼ teaspoons kosher salt 1 teaspoon baking soda 2 cups chocolate chips

Why This Recipe Is So Tasty

These cookies offer a delicious treat for anyone avoiding gluten or grains. They have a soft, chewy texture and rich chocolate flavor that satisfies sweet cravings without compromise. Plus, they are great for people with dietary restrictions or those looking for a healthier dessert option.

Directions

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, cream together the butter and brown sugar until it's nice and smooth—using an electric mixer makes this easier, but a food processor works too. Then, mix in the eggs and vanilla until everything is well combined. Next, add the almond flour, coconut flour, salt, and baking soda to the wet ingredients and stir until the dough comes together. Fold in the chocolate chips gently. Scoop out rounded teaspoons of dough and place them on the prepared baking sheet, giving each cookie some space to spread. Bake for about 8 to 12 minutes, or until the edges turn a golden brown. Let the cookies cool for a few minutes before enjoying!

355

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

How To Present This Dish

Enjoy these cookies with a cold glass of almond milk or a cup of your favorite herbal tea. They also pair well with fresh berries or a scoop of dairy-free vanilla ice cream for a special treat.

Food Storage Guide

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed bag for up to three months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use a different type of flour instead of almond flour?

Almond flour is key for texture and flavor, but you could try hazelnut or cashew flour. Avoid regular wheat or gluten flours.

How do I store the cookies to keep them fresh?

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Can I substitute the butter with a dairy-free alternative?

Yes, use a dairy-free butter or coconut oil, but note it may slightly change the texture.

What if I don’t have parchment paper?

You can grease the baking sheet lightly, but parchment helps prevent sticking and makes cleanup easier.

How do I know when the cookies are done baking?

Look for golden brown edges and slightly set centers; they will firm up more as they cool.

Can I add nuts or other mix-ins to the dough?

Yes, chopped nuts or dried fruit can be added, but keep total mix-ins to about 1 cup to maintain dough consistency.

Why is the dough sticky and hard to handle?

The dough can be sticky due to the almond and coconut flours; chilling it for 15-20 minutes can make scooping easier.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking, just let it come to room temperature slightly before scooping.