How to Make the Perfect The Irresistible Gluten-Free Chocolate Chip Cookie That Melts in Your Mouth
American · Easy · 25 minutes min · 12 servings
These gluten-free chocolate chip cookies are soft and chewy, making them a delightful treat for everyone, celiac or not!
Why this recipe works
This The Irresistible Gluten-Free Chocolate Chip Cookie That Melts in Your Mouth recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 16 simple ingredients that you can find at any grocery store:
- 1 cup almond flour
- 1 cup oats
- 1 cup chocolate chips
- 1 large egg
- 1 stick butter
- 1 cup brown sugar
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon flaxseed
- 2 tablespoons water
- 1 cup walnuts
- 1 pinch nutmeg
Step by step instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, combine almond flour, oats, baking soda, salt, cinnamon, and nutmeg.
Step 3: Cream Butter and Sugars
In another bowl, cream together butter, brown sugar, and coconut sugar until smooth.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract into the butter mixture until well combined.
Step 5: Combine Mixtures
Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips and walnuts.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes, until golden.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Almond flour → Coconut flour
- Butter → Coconut oil
- Egg → Flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the dough can lead to tough cookies.
- Not measuring flour accurately can affect texture.
- Baking for too long will result in hard cookies.
Nutrition facts
Per serving: 180 calories, 3g protein, 23g carbs, 9g fat, 1g fiber.
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