The BEST Gluten Free Chocolate Chip Cookie Recipe EVER.

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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.

3 delicious looking gluten free chocolate chip cookies

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.

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

  1. Heat oven to 375 degrees Fahrenheit
  2. Melt the butter.
  3. Combine flours, salt, baking soda together and put aside
  4. Combine melted butter and Stevia {or sugar}
  5. Add the egg, yolk, milk and vanilla. Mix until combined.
  6. Slowly incorporate flour mixture.
  7. Stir in chocolate chips.
  8. Scoop onto parchment lined baking sheets.
  9. 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
© Gwen

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

gluten free chocolate chip cookies-3

You’re welcome.

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7 Comments

  2. 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.

    Reply

    1. Let me know how it turns out! I’m making some more this afternoon! 🙂

      Reply

  4. 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.

    Reply

    1. 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

      Reply

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