The BEST Gluten Free Chocolate Chip Cookie Recipe EVER.

by Gwen Oct 6

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There are few things that I can make this claim about… like this Buttercream Icing Recipe? The BEST EVER.

Same with these amazing Gluten Free Chocolate Chip Cookie Recipe. Oh. Shut the front AND back doors. Twice.

I tasted one. It was unreal.

Even The Walking Dead would agree. Did you know that zombies are on gluten-free diets?

Now you know.

Here’s the recipe. Seriously the best gf chocolate chip cookies I’ve ever made.

The BEST Gluten Free Chocolate Chip Cookies Recipe EVER.

Yield: 18

Ingredients

2 sticks of unsalted butter
1 Cup Almond Flour
1 1/4 cups of all-purpose gluten-free baking flour {I use Bob's Red Mill}
1 tsp kosher salt
1 tsp baking soda
1 1/4 cup of Stevia in the Raw or Sugar
1 egg
1 egg yolk
2 Tablespoons Almond Milk {or regular milk}
1 1/2 teaspoons Vanilla
2 cups chocolate chips

Instructions

Heat oven to 375 degrees Fahrenheit
Melt the butter.
Combine flours, salt, baking soda together and put aside
Combine melted butter and Stevia {or sugar}
Add the egg, yolk, milk and vanilla. Mix until combined.
Slowly incorporate flour mixture.
Stir in chocolate chips.
Scoop onto parchment lined baking sheets.
Bake for 12-15 minutes or until golden brown.

Nutrition Information:

Amount Per Serving: Calories: 218Total Fat: 13.3gSaturated Fat: 8.2gSodium: 217mgCarbohydrates: 23.7gFiber: 1.3gSugar: 18gProtein: 2.4g

Your family {and all your zombie visitors} will love them.

You’re welcome.

What the BOLD ones say:

keri @ shaken together says

Oct 6 at 7:37 pm

Those look flat out delicious and I have everything on hand to make them! Winning!
- Gwen Whitfield says
  
  Oct 7 at 9:29 am
  
  Oh, man. They are so good… and a great healthier option!
Anna [Directions Not Included] says

Oct 6 at 9:37 pm

Considering I have all these ingredients, I think I shall be making a batch up this week!! Yum! I’ve yet to find a recipe I really like.
- Gwen Whitfield says
  
  Oct 7 at 9:28 am
  
  Let me know how it turns out! I’m making some more this afternoon! 🙂
Bliss says

Oct 7 at 6:42 pm

Pinned it.
SueK says

Apr 14 at 12:12 pm

I made a batch of these cookies last night and they exceeded my expectations. I was prepared for a somewhat bitter cookie because when I have used stevia as a sweetener on cereal, it had a slightly bitter taste compared to aspartame. And I had never baked using stevia as a sugar substitute. Had no idea what to expect but I certainly didn’t need to worry about bitterness.

These are delicious! They are soft and yummy and I really don’t see a marked difference between these and regular Tollhouse cookies. I’ve just recently switched to a gluten-free diet and I was a bit apprehensive that I was going to be missing out on a lot of the things I like because of it. Well, if these cookies are any indication of what a gluten-free lifestyle is all about, I’m definitely on board.

I added 1/2 cup of chopped walnuts to the recipe and it yielded 45 cookies; one rounded half-teaspoon each or about 20 grams apiece. The 46th and final cookie was a bit bigger, 28 grams or a full ounce.

Give them a try. You won’t be sorry.
- Gwen says
  
  May 11 at 7:46 pm
  
  I’m so glad to hear that, Sue! I bet the chopped walnuts made them even better. I’ve been gluten free for a few years, and I can say, that it is doable. I don’t really even feel like I’m missing out anymore!
  
  xoxo
  
  Gwen