The Best Gluten-free Chocolate Chip Cookie Recipe: OMG These Are Good Cookies by Erica Kane
If you've been searching for the absolute best gluten-free chocolate chip cookie recipe, you can stop your search because you just found them. These are not only the best gluten-free cookies I've ever had, they also may be the best regular chocolate chip cookies I've ever had. Seriously!
This moist gluten-free chocolate chip cookie is made with brown rice flour and almond flour. The cookies mix up quickly and bake up to moist, golden, ooey, gooey, chocolatey goodness. Anyone who is gluten-free will appreciate you sharing these cookies with them – and the recipe! (Don't forget your gluten-free friends this Christmas!) I hope you enjoy this amazing chocolate dessert recipe as much as I do.
Prep Time: 10 minutes
Cook Time: 8 to 15 minutes
Total Time: 18 to 25 minutes
Servings: 12 to 18
- 1 1/2 cups brown rice flour
- 1/2 cup almond meal or almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 1 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup dark baking chips (or chocolate chips or chocolate chunks)
- sea salt, for sprinkling
Here’s how you make it:
- In a large bowl, whisk together both flours, baking soda and salt. Set aside.
- In a stand mixer or using a hand mixer, beat melted coconut oil and both sugars together until smooth. Add in egg and egg yolk and vanilla. Beat until smooth and creamy, 1 to 3 minutes.
- Add flour mixture into mixing bowl and blend on low speed until combined. Add in chocolate chunks and mix with hands or a spoon.
- Roll dough into little balls and place on a parchment-lined baking sheet. (If you'd like smushier, gooier cookies, place the dough in the refrigerator and let sit for at least 10 minutes.) Make sure to leave room in between cookies on the baking sheet so they don't run into each other. Bake in a preheated 350-degree F oven for 8 to 15 minutes, depending on your oven. Just keep your eyes on them as nothing is worse than an over-cooked cookie.
- Once done, sprinkle with sea salt, if desired, and let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack.
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