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Gluten Free Chocolate Chip Cookies

These Easy Gluten Free Chocolate Chip Cookies have crispy edges and are chewy on the inside. perfect for a treat anytime!

gluten free chocolate Chip cookies

This recipe was one of my first attempts to make Gluten Free Chocolate Chip cookies for my boy. Back when I knew almost nothing about Gluten free Baking and was still experimenting with flowers.

I made Chocolate Chip Cookies for my now teenager last weekend and realized that I needed to update this recipe!

We have come a long way lol!

As I said in the first post, this was the perfect solution for a bored teenager. They literally come out of their caves at the smell of freshly baked cookies with perfect crispy edges.

So if you have a gluten free toddler or teen, here is my updated recipe!

Ingredients Needed for these Cookies

Almond flour ( see the recipe card for the flour I love)
Kosher salt
Baking soda
Unsalted butter melted and cooled
Packed light brown sugar
Granulated sugar
1 egg
Gluten free vanilla extract
Gluten free semi sweet chocolate chips, Sprinkle of Sea salt after baking (optional)

Tips to help you make the perfect Gluten Free Chocolate Chip Cookies.

Let Your Dough Rest: Let the gluten free cookie dough rest on the countertop for about 20 minutes to make it easier to scoop.

Invest in a cookie scoop: Use a cookie scoop for pefect sized cookies. And for ease.

Eat Them Right Away! These cookies taste the best on the day of

Store them correctly : Make sure to let your cookies completly cool before storing them in an airtight container at room temperature up to 3 days.

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gluten free chocolate chip cookies

Chewy Gluten Free Chocolate Chip Cookies

LaShawn Wiltz
These Easy Chewy Gluten Free Chocolate Chip Cookies have crispy edges and are chewy on the inside. perfect for a treat anytime!
4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course baking
Servings 9 cookies
Calories 183 kcal


  • 2 cups almond flour I used simple mills almond flour baking mix
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter melted and cooled
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons gluten free vanilla extract
  • 12 ounces gluten free semi sweet chocolate chips
  • Sprinkle of Sea salt after baking (optional)


  • Preheat the oven to 350 degrees
  • Line two baking sheets with parchment paper
  • Add the almond flour, salt and baking soda in a medium bowl. Whisk to combine
  • Whisk the butter, granulated sugar and brown sugar in a large bowl until incorporated.
  • Add in the egg and vanilla and mix well.
  • Add the dry ingredients first with a whisk then moving to a rubber spatula to continue mixing until incorporated.
  • Stir in chocolate.
  • Scoop onto parchment lined baking sheets.
  • Gently press the cookies down with your fingers to about 1-1/2 inch.
  • Bake until golden brown and just barely set in the center (18-20 min)
  • Let cool on the rack for 5 min before moving to cooling rack


Calories: 183kcalCarbohydrates: 16gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 190mgPotassium: 0.2mgFiber: 3gSugar: 12gCalcium: 52mgIron: 1mg
Keyword gluten free chocolate chip cookies
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Recipe Rating


Wednesday 18th of October 2023

So my neighbor is gluten-free and we attend a Bible study together and I always bring treats, this was by far the easiest recipe. The only thing I changed was adding a tad more sugar and used white chocolate chips instead and they came out so yummy!! This is now my go to recipe when making gluten-free cookies. And I baked them for 12min and mine came out perfectly golden on the bottom. Wish I could show a picture and send the flavor lol

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Monday 9th of September 2019

These were nummy. And I love the fact that using the pancake mix eliminates some ingredient steps. Thank you!! My four year old with celiac and I just made these together. He is very happy.


Thursday 11th of July 2019

They look attractive. I love your recipe, ingredients are simple and easy to process. I finished it and my son enjoyed it. I'm happy for that. Thanks for your recipe