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A head on image of a plate of gluten free chocolate chip cookies with a small dish of chocolate chips on an orange cloth napkin in the background
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5 from 3 votes

The Best Gluten-Free Chocolate Chip Cookie

Classic and delicious, clean eat and gluten free, these chocolate chip cookies have earned the title of being the best.
Prep Time20 minutes
Cook Time10 minutes
Chill time1 day
Total Time1 day 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 15
Calories: 228kcal
Author: Kitrusy

Ingredients

Instructions

  • Make the Cookie Dough: In a large bowl, combine semi-melted butter with the coconut sugar and molasses.
    Then, add in the egg, vanilla extract and maple extract and mix until it has a thick almost caramel-like consistency.
  • Add all dry ingredients: Almond flour, coconut flour, baking powder, salt, and baking espresso powder and mix well. The dough will be sticky and look gritty, this is normal.
  • Using a mini food processor or a sharp knife, break your chocolate down into irregular chunks. Add all of the blitzed chocolate (dust and all!) to the cookie dough and mix to evenly incorporate it throughout the dough.
  • Rest and Ripen: Cover the bowl and let your dough rest in the fridge for 24-48 hours to allow the ingredients to rest and the flavors to fully develop. For the best results, don't skip this step!
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Portion your dough: Remove your cookie dough from the fridge and using a #30 scoop (which is about 2 tablespoons) scoop and roll approximately 15 equal portions of dough onto a baking sheet lined with parchment paper.
  • Press each ball of dough down into a 1/2" thick round to ensure even baking. Ensure you leave a 1-1.5" space between each round to account for spread.
  • Bake at 350°F for 8-10 minutes until the bottom edge starts to turn brown. Turn off the oven and let your cookies sit in the oven for 1-2 additional minutes*. (Keep an eye on them and don't let them burn or brown too much).
    If using a convection fan oven, open the oven door for the *1-2 minutes. If using a conventional oven, leave the door closed but keep and eye on them.
  • Remove tray from the oven and allow your cookies to cool for 10-15 minutes (they will be soft and will set as they cool) before enjoying.
  • To Store (Baked): Allow baked cookies to cool completely and store leftovers in an airtight container for up to four days or up to one month in the freezer.
    To Store (Unbaked): place your portioned scoops of dough into a sealed container or zip lock bag and store in the fridge for up to a week or freeze for up to 3 months. To use frozen dough, let thaw in fridge and shape and bake as directed above.

Nutrition

Serving: 1cookie | Calories: 228kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 125mg | Potassium: 98mg | Fiber: 2g | Sugar: 10g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg