These Chewy Gluten Free Chocolate Chip Cookies are perfectly crisp on the outside and gooey in the center! Each almond flour cookie can be about 4 net carbs if you use alternative sweeteners, too!
Chewy Grain Free Cookies
I am so excited to introduce you to these perfect Chewy Gluten Free Chocolate Chip Cookies! This homemade cookie recipe is easy to make, naturally grain-free and gluten-free. With alternative sweeteners, it can be refined sugar free, low-carb, and keto-friendly, too!
It yields deliciously thick, beautiful cookies that are loaded with dark chocolate. These gluten free cookies are crisp at the edges and gooey at the center. With a few clever tricks, we can make almond flour cookies that have the classic chewy texture you would expect from a fancy bakery or grandma’s kitchen.
If you’re watching your carbs, simply use monk fruit and sugar free chips to make this a keto dessert! This recipe even got its start with me tweaking my super popular Keto Chocolate Chip Cookie Recipe. It has over 500 five star reviews and is the most visited recipe on my website. This recipe is so close to a classic chocolate chip cookie, it makes a great gluten-free, low-carb potluck option!
Ingredients for Gluten Free Chocolate Chip Cookies
Here’s a quick overview of what you’ll need for this chewy cookie recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Almond Flour: I do not suggest any substitutions. This recipe was formulated for super fine almond flour only.
- Baking Soda, Baking Powder, Salt: You need all three to make the perfect chewy cookie. These provide lift so we can get that chewy texture.
- Salted Butter and Large Egg: if you are sensitive to salt, you can use unsalted. Otherwise, I recommend salted as it brings out a great flavor with the chocolate. I have not yet attempted this with any egg or butter substitutes.
- Brown sugar: If you’re low-carb, you can use brown sugar monk fruit, Swerve, or other sugar alternative.
- Vanilla extract and Lilly’s dark chocolate chips: This is where it’s easy to customize. Feel free to switch out flavors to get a chewy, delicious cookie perfect for you! You could use a mixture of chips and chunks for super chocolaty cookies.
How do you make Chewy Gluten Free Cookies?
These delicious cookies are pretty simple to make! There is a chilling step and a very important shaping step done right in the middle of the baking time, so it’s important to follow the step-by-step guide below.
Mix dry ingredients
In a small bowl, combine the almond flour, baking soda, baking powder and salt. Set this aside for now.
Beat wet ingredients
Next, beat the cool (not room temperature) butter, brown sugar (or low-carb substitute) and vanilla extract in stand mixer bowl until creamy. Using cool butter will help us create that chewy texture we’re looking for.
Add the egg and egg white, then beat the mixture on low speed.
Combine to make dough
Gradually pour in the almond flour mixture. Lastly, mix in Lilly’s Dark Chocolate Chips. Don’t overmix, just make sure the chocolate chips are well distributed.
Chill the mixture at least 2 hours, preferably overnight. This is extremely important and cannot be skipped. This time allows the flour to fully absorb the liquid and helps the cookie stay together. Skipping this step will lead to the cookies spreading too much and becoming an inedible mess.
Scoop & bake
When ready to bake, preheat your oven to 350 degrees. I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom, and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet, lightly spray your pan with cooking spray and set aside.
Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced. Give your cookies a considerable amount of space as they will grow quite a lot while baking. Remember, we want big, bakery-style cookies, so space is important.
Bake for 10 minutes.
Shape & continue baking
After 10 minutes, remove from the oven, and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy. Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.
Why do you have to let gluten-free cookies cool?
When using flour that doesn’t contain gluten, there are a lot of textural changes. Gluten is what allows cookies to stretch while keeping shape relatively easily even when underbaked. Without gluten, these cookies will crumble when they’re hot and unfinished. Once cookies have completely cooled, then you should be able to pick them up and enjoy every chewy, chocolatey bite!
Can I use Coconut Flour?
No, this recipe works best with almond flour. I do not recommend making any substitutions. If you like using coconut flour, try the cookies, muffins, and snacks on this list instead!
Tips for the BEST Chewy Gluten-Free Chocolate Chip Cookies
- Use a silicone baking mat. Truly, these are worth the minor investment. They make clean up a breeze and they help prevent over baking. Your cookies will cook more evenly and result in an overall better dessert.
- Chill the dough. If you want a quick cookie, this isn’t the recipe for you. You absolutely must chill the cookie dough at least two hours, though the BEST results will occur if you chill 24 hours. This allows time for the almond flour to fully soak up the moisture, and it allows the butter to solidify completely. The results: A thick, chewy cookie instead of a thin, crispy one.
- Mold the Cookie. This recipe calls for one step others do not. We bake the cookies 10 minutes, remove from the oven and then use a silicone spatula to push the cookie edges back toward the center. Basically you are helping to reduce the spread of the cookie and it creates those nice ripples you see in bakery style cookies.
This isn’t necessary for other cookies that contain wheat gluten because the elasticity of gluten helps to keep the shape of the cookies. This recipe has no gluten, of course, so we need to help it achieve those results.
- Allow cookies to cool. Gluten provides the elasticity and stretch you see from a gooey, undercooked cookie. Using almond flour means we have no gluten, and that means an undercooked cookie will simply fall apart. The cookies finish cooking on the pan and will cool to a deliciously chewy texture.
More Gluten Free Cookie Recipes
- Keto Sheet Pan Cookies – If you don’t have time for chilling or shaping, this is a super convenient recipe! We love making a batch to include in lunchboxes all week long.
- White Chocolate Macadamia Nut Cookies – These are such a delicious mouthful! These always go quickly during our cookie swaps.
- Pumpkin Sugar Cookies with Cream Cheese Frosting – These are wonderfully moist and so soft! It’s a bite of fall flavor you can enjoy year-round.
- Flourless Peanut Butter Chocolate Chip Cookies – This is perfect when you’re on a budget! Just a few easy ingredients needed, and I can confirm that they cook perfectly from frozen so it’s a great meal prep dessert!
- More GLUTEN FREE COOKIES or KETO COOKIES HERE
- 1 3/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) salted butter, softened slightly
- 3/4 cup packed brown sugar (or low-carb alternative like monk fruit)
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg white
- 1 1/4 cup chocolate chips (lily's sugar-free if you're low-carb)
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl.
- Next, beat the cool (not room temperature) butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, egg white and beat the mixture on low speed.
- Gradually pour in the almond flour mixture.
- Lastly, mix in Lilly’s Dark Chocolate Chips.
- Chill the mixture at least 2 hours, preferably overnight. DO NOT SKIP THIS STEP!
- When ready to bake preheat your oven to 350 degrees.
- I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside.
- Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced.
- Give your cookies a considerable amount of space as they will grow quite a lot while baking.
- Bake for 10 minutes, remove from the oven and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy.
- Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.
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Nutrition Information:Yield: 14 Serving Size: 1 large cookie (nutrients calculated using monk fruit and lily's chocolate chips)
Amount Per Serving: Calories: 190Total Fat: 13.1gCholesterol: 30.7mgSodium: 89mgCarbohydrates: 9.9gNet Carbohydrates: 4.8gFiber: 5.1gSugar: 0.6gProtein: 3.4g