Gluten Free Chocolate Chip Cookies Recipe

Good morning! Boy do I have a recipe for you guys today!


Crunchy on the outside. Chewy on the inside. Thick, chocolate chip cookies. That are gluten-free!


It’s a miracle! Finally, a gluten-free cookie recipe that is blowing me away. I taste-tested these babies on quite a few friends this weekend.


The verdict?

“These are gluten-free?! No way.”


Yes way.


Gluten-Free Chocolate Chip Cookies Recipe
Adapted from How Sweet Eats. Makes 2 dozen cookies.



3/4 cup almond flour
1 and 1/4 cup + 2tbsp gluten-free all purpose flour
3/8 tsp salt
1 and 1/8 tsp xanthan gum
1/2 tsp baking soda
1 1/2 sticks (12 tbsp) of unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
1 cup chocolate chips (or any other add-ins you prefer)



1. The night before you want the cookies, prepare the dough. Melt the butter in a microwave safe bowl. Set aside.
2. Mix the almond flour, gluten-free all purpose flour, salt, xanthan gum, and baking soda in a medium bowl and set aside.
3. In a large bowl, mix the cooled, melted butter and sugars until they are combined and smooth.
4. Add the egg, egg yolk, and vanilla and stir until mixed.
5. Gradually add flour and mix until a dough forms. Fold in the chocolate chips.
6. Chill the dough overnight, or for 24-48 hours.
7. When you’re ready to bake the next day, preheat the oven to 325 degrees.
8. Roll two tablespoons of dough into a ball with your hands. Rip each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together (like picture above).
9. Place the dough rough-side up on a baking sheet.
10. Bake for 10-12 minutes or until the edges are slightly brown. The centers should be
soft and puffy and will set once cooled. Do not over bake.
11. Let cool, and enjoy!

Chilling the dough overnight was the key to these cookies’ success. As well as including a mix of gluten-free flours. It always yields the best results for me!


Baking them the way that I do (stacked like the first picture) is a trick I learned from Jessica at How Sweet Eats. It is honestly the secret to baking cookies that are crunchy on the outside, and soft, thick, and chewy on the inside. I am obsessed with this cookie baking tip you guys! You have to do it.


These are by far my new favorite cookie recipe. I had them for breakfast on Sunday. With a side of strawberries, so it was totally balanced. Don’t worry.

Have a great Tuesday! :)

26 thoughts on “Gluten Free Chocolate Chip Cookies Recipe

    1. aftertheivyleague Post author

      I bought this particular xanthan gum online form King Arthur’s Flour, but I’ve been told they sell it at whole foods and other places too. It’s a thickening agent mostly, the gluten in wheat is the culprit behind the texture of a lot of baked goods. The xanthan gum helps replicate that for us glutards! haha. If you used regular flour you can leave it out entirely.

    1. aftertheivyleague Post author

      Ah thank you! That’s such a great compliment with gluten-free baking, when it doesn’t look like it’s gluten-free. That’s what I was going for! I want real cookies like everyone else haha. These were pretty amazing and I already want to make them again!

    1. aftertheivyleague Post author

      Oh man, a goooood amount of dough didn’t make it into cookie form for me too. It was super delicious and such a convenient snack ;) haha. Chilling overnight is really all you need, I’m sure you could do it! lol

    1. aftertheivyleague Post author

      Same here. That’s always my number one goal with gluten-free baking, to hopefully make it so that it tastes just like a normal gluten filled alternative. These cookies were exactly that. Roommates and friends who dont eat gluten free loved them too!


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