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+ servings

The Best Gluten Free Chocolate Chip Cookies

Marla Hingley
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 24

Ingredients
  

  • 1/2 cup coconut flakes toasted
  • 1 3/4 cups GFC Flour Blend for Baking
  • 1/2 cup almond meal
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 3/4 cup browned butter softened
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 whole egg + 1 egg yolk room temperature
  • 1 1/2 cups semisweet chocolate chips divided (will not use them all)

Instructions
 

  • Toast coconut flakes in a dry skillet, shaking pan once they start to turn golden. If long flakes, break up with your fingers once cool. Set aside.
  • Combine flour, almond meal, baking soda, salt and xanthan gum in a bowl and mix well.
  • In another bowl cream together browned butter and sugar until smooth and creamy, about 3 minutes. Beat in vanilla, and then eggs one at a time.
  • Stir in the flour mixture until combined, then add 3/4 cup of the chocolate chips and the coconut.
  • Cover surface with plastic wrap and chill dough for 2 hours (no less!).
  • Use a 1.5" cookie scoop to shape dough and place on a prepared baking sheet.
  • Place remaining chocolate chips in a small dish and roll or press the chocolate chips to cover the entire surface, except the bottom.
  • Bake at 375°F for 10 minutes for chewy cookies or 12 minutes for crunchy cookies.

Notes

For added flavor, try adding 1/2 tsp cinnamon.
Xanthan gum can be replaced with 2 tsp prepared chia seeds.
Tried this recipe?Let us know how it was!