Print

super simple gluten free chocolate chip cookies

These chocolate chip cookies are just like the classic kind you grew up loving with fewer ingredients and sweetened only with honey. When I first went gluten-free, this slightly adapted recipe from Gluten Free Fix made me believe I could still have yummy baked goods without sacrificing taste. These cookies can easily be made dairy-free using a vegan butter. Agave syrup can be substituted for the honey to make these cookies vegan.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 16 -18 cookies
Author Tessa Fisher

Ingredients

  • 1/2 cup honey or agave nectar if vegan
  • 1/2 cup unsalted butter room temperature (or vegan butter)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup almond flour or meal firmly packed (I use Trader Joe's almond meal or Honeyville almond flour)
  • 1/4 cup coconut flour firmly packed (I like Bob's Red Mill Brand, found at grocery stores or online)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chunks or chips or dairy-free if needed
  • Sea salt for sprinkling

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. With an electric mixer, cream the honey, butter, and vanilla extract until well combined. Add both flours, salt, and baking soda. Mix until batter forms.
  3. Stir in chocolate chips.
  4. Let batter sit for a few minutes to "thicken" a bit, then give one more good stir.
  5. Use small spoon to scoop batter onto cookie sheet. Sprinkle with sea salt if desired.
  6. Bake 9-10 minutes until cookies start to turn golden brown. Let cookies sit on cookie sheet for 2-3 minutes before moving to cooling rack.