![Sparkling Shortbread Cookies](https://static01.nyt.com/images/2022/12/07/multimedia/YK-Sparkling-Shortbread-1-a959/YK-Sparkling-Shortbread-1-a959-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Gluten-Free Chocolate Chip Cookies
![Gluten-Free Chocolate Chip Cookies](https://static01.nyt.com/images/2020/02/18/dining/em-gluten-free-cookie-copy/merlin_169064667_e3358130-a629-4a37-954d-4bbcd75bd256-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2¾cups/310 grams finely ground almond flour
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 10tablespoons/140 grams unsalted butter, at room temperature (1¼ sticks)
- ½cup/110 grams light brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 1½teaspoons vanilla extract
- 12ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
- Sea salt, for finishing (optional)
Preparation
- Step 1
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Step 3
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Step 4
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Step 5
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Step 6
Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3½ ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Step 7
Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
Private Notes
Cooking Notes
Please avoid Earth Balance -- it's made by Conagra, an agri-biz giant that has a terrible environmental record, and that has destroyed many family farms. Thanks.
I have a newly gluten-free husband and am trying to embrace the challenge, but I'm still a little scared so halved the recipe and made them small (yielded 20 cookies). These cookies are delicious, gluten free or not. I love the almond flavor and slightly grainy texture. And I'm less annoyed about the gluten-free thing. ;)
Lost count of how many times I've made these, always to rave reviews. Tips: You can use melted butter. You can use Miyoko's vegan butter. You can use 2 parts chocolate to 1 part toasted pecans/walnuts. You really should use dark choco chunks, not chips. You can do 2T scoops for 11-12min at 350°, it will look very pale out of the oven, let it cool for 15min - patience is key. You can freeze preportioned dough for weeks & bake from frozen (add 2min). Costco has the best price on almond flour.
Made almost exactly as written but used less chocolate. 6oz was fine for me. Lowered brown sugar to straight 100g. I opted for the 2T sized cookies and they were plenty big after they spread while baking. 15-16 minutes provided crispy edges and chewy centers. I normally make an olive oil almond flour chocolate chip cookie but butter, oh butter, you are still King.
It should be noted that not all chocolate chips are gluten free!
I use: - 6tbs of butter instead of 10tbs - 1/4 cup of granulated sugar instead of 1/2cup - 1/3cup of light brown sugar instead of 1/2 cup Cook for 11 min instead of 18. Way better ! Super chewy !
Six months into quarantine, I've tried SIX chocolate chip cookie recipes multiple times each (including popular ones from NYT - salted tahini, giant crinkled, thick & gooey, etc.) and this is the FAVORITE recipe of myself, my partner, and our roommates! None of us are even GF! The most recent time I made it (maybe my tenth batch?), I toasted the almond flour to bring out the almond-ness more, and happened to use dark chocolate with almonds in it. Endlessly delicious. Make these cookies!!!
Not sure why the food writer didn't investigate using cup for cup replacement flours. I've been baking gf chocolate chip cookies for years using many different standard recipes and substituting gfjules all purpose flour for the wheat all purpose flour, measuring cup for cup. Haven't had a miss yet. Nothing wrong with almond flour but if you have a nut allergy, you're better off with a good quality cup for cup gf flour.
Amazing recipe! For anyone looking for AMAZING GF pasta, we cook exclusively with Jovial Organic Brown Rice pasta. We don't share with guests that it's GF and they don't know. Excellent chew and texture. Not gritty like other brands, it's whole grain and organic.
I made the recipe exactly as written, and they were fantastic. 18 minutes made the first batch pretty crispy, so I lowered to 16 minutes for a slightly chewier second batch. They are very chocolatey. Not complaining, but you could definitely get away with half or two-thirds the amount of chocolate listed and still have delicious cookies.
Family declared this the best chocolate chip cookie ever. I followed the recipe as written, although I used semi-sweet chocolate as that was what was on hand. The large cookies are very appealing to the eye. We are not gluten intolerant, but enjoy the flavor of baked goods where the primary flour is almond meal (brownies, for example). The almond meal seems to provide a livelier flavor. Please consider developing more recipes using almond flour!
I made this vegan! Sub the egg for chia egg (2tbs chia + 2 tbs water) and bought plant based butter. It worked beautifully. Made them smaller and cooked for about 11 mins. Yielded about 24 cookies and fantastic flavour. One of the best cookies I’ve tried.
I am a recently diagnosed with Celiac disease so I really appreciate the Times including GF recipes. These will be my go to cookies! GF is only challenging in the pasta arena. Still miss wheat pasta but finding I can adapt and GF foods very available in Oregon.
This is an amazing recipe for chocolate chip cookies. Followed the recipe exactly as written. It’s a crime to call the recipe “gluten free cookies” because that’s just a coincidence and will turn wheat-eaters away. The Almond Flour is not just a substitute for flour. It makes the cookies.
You would never be able to tell the difference between this GF version and a traditional one. (I'm not gluten intolerant, just felt like baking this.) It's a massive cookie; my cookies were about 5" each. I will likely bake again to make smaller cookies. I'll update with notes on the bake time. Mini edits I made: I used a sifter for the dry ingredients. And I didn't have enough bittersweet chocolate, so I substituted the remaining with 85% dark and some semi-sweet - equal parts. Really yummy!
I've made this recipe twice now, absolutely love it, and have noticed the cookies are EVEN BETTER when baked from frozen. The time in the freezer hydrates the almond flour beautifully and the cookies come out with the perfect chewy yet crispy texture. I like to make the dough, freeze pre-portioned scoops and then pull them out to bake the next day. I add the flakey salt right before baking, and from frozen they bake up perfectly in 15-18 minutes.
Made these countless times, always a hit. Mail them across country. Best recommendation is instead of all chocolate chips, use 1/3 chocolate chunks, 1/3 butterscotch chips, 1/3 vegan marshmallows (has to be the vegan type, regular burn too hot). This adds next level texture and deliciousness!
Excellent!! Made these for a gluten intolerent friend but wouldn't hesitate to bake anytime. I did use slightly less ( 10 - 11 oz ) chocolate but otherwise followed the recipe as written. After portioning into 1/4 cup scoops, I froze the dough for approx. 30 min before baking.
It’s a warm day in Chicago, temperate outside but hot in my kitchen, so perhaps that is why these guys burned within 15 minutes. So, check ‘em early if you don’t have central AC either! Nonetheless, they are crispy and tasty. Didn’t alter any ingredient or process.
double the recipe, you'll want extras!
I made these for a large party so reduced the size to 5 oz per cookie. Made 4 dozen; cook time 13 - 15 minutes. Watch carefully in last few minutes to avoid overbaking. Quite tasty.
Everyone loved these. Could add chapped walnuts. Watch the baking time!
These are so delicious and don’t taste gluten free at all. Perfectly chewy!
Hi, just made these cookies. like another comment-giver from 3 yrs ago, I only used - 6tbs of butter instead of 10tbs - 1/4 cup of granulated sugar instead of 1/2cup - 1/3cup of light brown sugar instead of 1/2 cup Cook for 11 min instead of 18. and I added a little bit of malt powder! They were delicious!!
Made this while a bit high on codeine from the whooping cough I’ve had for weeks (really hope this isn’t going to be the next pandemic). Halved the recipe but didn’t halve the egg; used a bag of mixed nuts that I ground in a food processor. The result is a veeeeeeeeery flat and crunchy cookie with Maillard effect to the max. So, the batter was too wet, but it’s still good. Anyone try it with a sugar substitute?
I think this is one of the best chocolate chip cookie recipes, gluten free or not! I made another batch last night for a few GF house guests and I just had a cookie for breakfast. So good! I used a cookie scooper and filled two baking sheets with about 20 cookies. I baked them in a convection oven for about 20 minutes then ended up leaving them on the baking sheets for longer than anticipated before moving the cookies to a wire rack. The result were crispier cookies w/ soft middles - DELICIOUS!
It seems that almond flour/meal are no longer available or affordable. Any suggestions?
This is a wonderful recipe and the dough is surprisingly amazing! I'd just highly recommend only 1/2 cup of sugar or even less and half the amount of chocolate chip, it's way too sweet otherwise.
Great recipe! Using a 2T scoop resulted in 32 cookies, each about 2-3/4 inches wide. Super easy and very tasty. I don’t seek out gluten-free items since it’s not an issue for my household, but these are now my go-to chocolate chip cookies. I also like that I can give them as gifts without having to worry about the recipients’ glucose tolerance.
The 1/4 cup size balls of dough still made a BIG cookie but the bigness was perfect - 1) because less time scooping and 2) I wanted to eat a LOT and it feels like you are eating less when the cookie size is big... and I don't generally bake gluten free, no dietary restrictions here. I assume recipe is forgiving bc accidentally used 1/3 cup measure thinking it was 1/2 cup - I sprinkled both kosher salt and turbinado sugar on top, delish
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