If you’re craving a sweet treat without the gluten, this gluten‑free chocolate chip cookies recipe is exactly what you need. Soft, chewy, and packed with melty chocolate chips, these cookies are simple to make and perfect for satisfying your cookie cravings any time.
Funnily enough, speaking of cravings, just as I was starting to prepare this recipe, our neighbour came to the door after Christmas and gifted us a package of chocolate chip cookies and balsamic vinegar! What strange timing! I couldn’t help but laugh; here I was, about to make my own batch of cookies, and suddenly we were handed a sweet surprise from next door. It was one of those little moments you cherish over the holidays. And the unexpected balsamic vinegar now had me imagining new ways to drizzle it over desserts. Sometimes, the universe has a funny way of syncing up your plans and offering up new possibilities.
Improvised Cookies
Even funnier? I was running low on most of the ingredients, like flour, so improvised by adding in some things I did have on hand; almond flour and 1% buttermilk (like I did with these gluten free chocolate chip cookies). I think I just created my new favourite gluten free chocolate chip cookies recipe!
What I love about this recipe is that I didn’t even soften the butter; I just rough chopped it and blended it right in the bowl.
Quick and simple with our KitchenAid mixer.
Instead of sugar, I use Swerve; both a granular one and also imitation brown sugar.
I also mix in sugar free and gluten free chocolate chips by hand.
The secret to any decent gluten free baked product is letting it sit covered (we’re using a reusable silicone lid) after mixing for at least 30 minutes so the flour can become saturated. If you don’t do that, you end up either a chalky, cardboard texture that even chocolate can’t save!
Then it’s ready to bake. An ice cream scoop does the trick to portion these out. I could’ve baked two trays but wanted to test out the cooking time.
9-10 minutes at 375 worked well in our oven!
To keep the cookie karma going, we popped over to our neighbour’s house with a batch of our own, making sure the neighbourly favour was officially returned!
Ingredient List
[If you’re looking for some of the ingredients we used, we’ve got you covered (disclosure): The blue links in this post may be affiliate links. We earn a commission from qualifying purchases which we proudly donate to Alzheimer’s research. But don’t worry, you don’t pay a cent more! Thanks for helping to support our fundraiser!]
- 1 cup gluten free Bob’s Red Mill 1 to 1 flour
- 1 1/4 cup almond flour
- 1/2 cup butter
- 1/2 cup buttermilk
- 1 TBSP vanilla extract
- 1/2 cup swerve granular sugar substitute
- 1/2 cup swerve brown sugar substitute
- 1 pasture raised egg
- 1 1/4 tsp gluten free baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup chocolate chips
Pin Gluten Free Chocolate Chip Cookies Recipe
Gluten Free Chocolate Chip Cookies Recipe
Ingredients
- 1 cup gluten free Bob's Red Mill 1 to 1 flour
- 1 1/4 cup almond flour
- 1/2 cup butter
- 1/2 cup buttermilk
- 1 TBSP vanilla extract
- 1/2 cup swerve granular sugar substitute
- 1/2 cup swerve brown sugar substitute
- 1 pasture raised egg
- 1 1/4 tsp gluten free baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup chocolate chips
Instructions
- Chop butter and cream with beaters. Add vanilla, sugar, egg; beat together. Add buttermilk; beat together.
- Mix together dry ingredients and add to wet. Mix again with beaters. Stir in chocolate chips by hand. Let sit on counter 1/2 hour.
- Use a scoop to form into balls and place onto Silpat, leaving room to spread.
- Bake 375 9-10 min. Let cool on cooling rack. Store in air tight container in the fridge or freeze.