Gluten-Free Chocolate Chip Cookies Recipe (2024)

Please avoid Earth Balance -- it's made by Conagra, an agri-biz giant that has a terrible environmental record, and that has destroyed many family farms. Thanks.

I have a newly gluten-free husband and am trying to embrace the challenge, but I'm still a little scared so halved the recipe and made them small (yielded 20 cookies). These cookies are delicious, gluten free or not. I love the almond flavor and slightly grainy texture. And I'm less annoyed about the gluten-free thing. ;)

Lost count of how many times I've made these, always to rave reviews. Tips: You can use melted butter. You can use Miyoko's vegan butter. You can use 2 parts chocolate to 1 part toasted pecans/walnuts. You really should use dark choco chunks, not chips. You can do 2T scoops for 11-12min at 350°, it will look very pale out of the oven, let it cool for 15min - patience is key. You can freeze preportioned dough for weeks & bake from frozen (add 2min). Costco has the best price on almond flour.

Made almost exactly as written but used less chocolate. 6oz was fine for me. Lowered brown sugar to straight 100g. I opted for the 2T sized cookies and they were plenty big after they spread while baking. 15-16 minutes provided crispy edges and chewy centers. I normally make an olive oil almond flour chocolate chip cookie but butter, oh butter, you are still King.

It should be noted that not all chocolate chips are gluten free!

I use:- 6tbs of butter instead of 10tbs- 1/4 cup of granulated sugar instead of 1/2cup- 1/3cup of light brown sugar instead of 1/2 cupCook for 11 min instead of 18.Way better ! Super chewy !

Amazing recipe! For anyone looking for AMAZING GF pasta, we cook exclusively with Jovial Organic Brown Rice pasta. We don't share with guests that it's GF and they don't know. Excellent chew and texture. Not gritty like other brands, it's whole grain and organic.

Six months into quarantine, I've tried SIX chocolate chip cookie recipes multiple times each (including popular ones from NYT - salted tahini, giant crinkled, thick & gooey, etc.) and this is the FAVORITE recipe of myself, my partner, and our roommates! None of us are even GF! The most recent time I made it (maybe my tenth batch?), I toasted the almond flour to bring out the almond-ness more, and happened to use dark chocolate with almonds in it. Endlessly delicious. Make these cookies!!!

Not sure why the food writer didn't investigate using cup for cup replacement flours. I've been baking gf chocolate chip cookies for years using many different standard recipes and substituting gfjules all purpose flour for the wheat all purpose flour, measuring cup for cup. Haven't had a miss yet. Nothing wrong with almond flour but if you have a nut allergy, you're better off with a good quality cup for cup gf flour.

I made the recipe exactly as written, and they were fantastic. 18 minutes made the first batch pretty crispy, so I lowered to 16 minutes for a slightly chewier second batch. They are very chocolatey. Not complaining, but you could definitely get away with half or two-thirds the amount of chocolate listed and still have delicious cookies.

Family declared this the best chocolate chip cookie ever. I followed the recipe as written, although I used semi-sweet chocolate as that was what was on hand. The large cookies are very appealing to the eye. We are not gluten intolerant, but enjoy the flavor of baked goods where the primary flour is almond meal (brownies, for example). The almond meal seems to provide a livelier flavor. Please consider developing more recipes using almond flour!

I made this vegan! Sub the egg for chia egg (2tbs chia + 2 tbs water) and bought plant based butter. It worked beautifully. Made them smaller and cooked for about 11 mins. Yielded about 24 cookies and fantastic flavour. One of the best cookies I’ve tried.

I am a recently diagnosed with Celiac disease so I really appreciate the Times including GF recipes. These will be my go to cookies! GF is only challenging in the pasta arena. Still miss wheat pasta but finding I can adapt and GF foods very available in Oregon.

This is an amazing recipe for chocolate chip cookies. Followed the recipe exactly as written. It’s a crime to call the recipe “gluten free cookies” because that’s just a coincidence and will turn wheat-eaters away. The Almond Flour is not just a substitute for flour. It makes the cookies.

You would never be able to tell the difference between this GF version and a traditional one. (I'm not gluten intolerant, just felt like baking this.) It's a massive cookie; my cookies were about 5" each. I will likely bake again to make smaller cookies. I'll update with notes on the bake time. Mini edits I made: I used a sifter for the dry ingredients. And I didn't have enough bittersweet chocolate, so I substituted the remaining with 85% dark and some semi-sweet - equal parts. Really yummy!

This was delicious. I did dramatically slash the sugar content to 76 grams of brown sugar and 38 of granulated sugar. That was plenty sweet.

At altitude 7,000 ft cut back sugar to less than 1/3 c and increase vanilla to 2 tsp. 15 min cooking time.

The worst cookies I have ever made and wasted so much money in ingredients. They couldn't even be lifted from the pan, they crumbled to peices. The middle was kind of raw still but the bottoms were burning...had to throw all of them away and couldn't be saved. Steer clear of this terrible recipe.

Used chunks of chocolate. Used a 1tsp scoop. Baked 13 min. Amazing

Used about 300 grams of choco chips and that was plenty

This cookie is insanely delicious, gluten free or not!

Far and away the BEST GF cookies I have ever tasted - so so so happy to finally have a gluten free cookie recipe that everyone loves! I baked for 22 minutes and they were pretty crispy- next time I will go for 18. Thank youuuuu for this PERFECT recipe.

I'm newly gluten free and these cookies restored my faith that I can still enjoy baking! They might even be better? The nuttiness adds a depth that is missing from traditional cookies. The almond flour I had was coarse and it created an amazing chewy texture. I baked half the dough right away, and chilled the second half in the fridge until the next day. The chilled dough was much better. The first batch spread way too much (probably because of the coarse flour).

Just made these with pecan flour and they turned out great! I do recommend avoiding chocolate *chips* as they keep their shape and don’t melt into the cookie, a feature of chopped chocolate I prefer

I just finished baking these and can attest they are delicious! A few things:TJ's has a recipe for cc cookies on the back of their almond flour bag. It is very similar but calls for half the amount of sugar and butter! I did what I usually do when recipes vary widely and split the difference in half, or almost. They turned out really well, I didn't miss the extra sugar or the butter.

These are my all-time favorite chocolate chip cookie, with or without gluten. My only advice is to keep an eye on them toward the end of baking because they cook faster than regular cookies and can burn quickly.

These are by far the best gluten free cookies I have ever had. If your making these for the first time thought, I would suggest making the cookies smaller than your gut feeling and baking for about 14 minutes if you want perfect, semi-chewy cookies. As the cookies rest they tuffen up way more than you think so TAKE THEM OUT EARLY! That’s all, but this recipe is a 10/10 for sure.

Use small cookie scoop - bake 10 minutes

Love these cookies. My only recommendation is to chill the dough a bit before baking. They spread a lot more than you’d expect.

Sprinkled sesame seeds on the bottom and top of cookies before baking. Tasted kind of like a tahini or peanut butter cookie with the amazing almond flour texture. Cut both sugars a bit and add some finishing salt on top. Not even a GF person and these are proud pleaser.