Gluten-Free Chocolate Chip Cookies: A Flaky, Rich Treat You’ll Crave
These gluten-free chocolate chip cookies deliver a perfect balance of chewy centers and crisp edges using almond flour and a gluten-free blend. Browning the butter adds nutty depth, while sea salt enhances the sweetness. No compromises on flavor or texture.
Ingredients
- 1 1/3 cups gluten-free flour
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt, plus extra for sprinkling
- 1/2 cup (113g) browned butter, cooled
- 1 cup semi-sweet gluten-free chocolate chips
Instructions
- Preheat oven to 350°F (180°C)
- Whisk gluten-free flour, almond flour, baking soda, and 1/2 tsp salt in a medium bowl
- In a separate bowl, cream browned butter with brown sugar
- Add vanilla extract to butter mixture
- Gradually mix in dry ingredients
- Fold in chocolate chips
- Cover dough and refrigerate for 30 minutes
- Scoop 24 dough balls onto baking sheets
- Sprinkle sea salt on top
- Bake for 12 minutes, rotating halfway
Notes
Use gluten-free chocolate chips to ensure safety
For best texture, refrigerate dough at least 30 minutes
Sea salt can be adjusted based on chocolate brand
Almond flour can be substituted with 2 tbsp finely milled oats
For best texture, refrigerate dough at least 30 minutes
Sea salt can be adjusted based on chocolate brand
Almond flour can be substituted with 2 tbsp finely milled oats