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Yields:
30
Prep Time:
10 mins
Total Time:
1 hr 10 mins
The words "gluten-free" tend to conjure up the feeling of a sandstorm whipping around in my mouth. It's unpleasant, to say the least. So why would I want to ever eat a gluten-free chocolate chip cookie? Because, depending on who you ask, these gluten-free chocolate chip cookies are even better than the OG.
Don't believe me? Give them a try. This recipe is as straight-forward as cookies go: everything goes into just one bowl and you don't even need a hand-mixer. The key here is to give your dough sufficient resting time so that the almond flour can fully hydrate and give you a more delish cookie. If you like your cookies slightly thicker, chill the dough for at least two hours.
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Ingredients
- 3/4 cup
(1 1/2 sticks) melted butter, cooled
- 1/2 cup
packed brown sugar
- 1/2 cup
granulated sugar
- 2
large eggs
- 2 tsp.
pure vanilla extract
- 2 3/4 cups
almond flour
- 1/2 cup
cornstarch
- 1/2 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 1 1/4 cups
chocolate chips
Directions
- Step 1In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.
- Step 2In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. Fold almond mixture into butter mixture until just combined. Fold in chocolate chips.
- Step 3For cookies that hold better shape when baked, chill dough for at least 30 minutes and up to 2 days.
- Step 4When ready to bake, preheat oven to 375°. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets.
- Step 5Bake until edges are golden and center is just set, 10 to 12 minutes.
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