The BEST Gluten Free Chocolate Chip Cookies

The only gluten free cookie recipe you'll ever need. We make these on repeat in my household!

After I cut out gluten in my diet because of my Hashimoto's diagnosis one of the things I missed the most was a good old fashioned chocolate chip cookie. I was on a mission to find one that was a very close second. I love that these are only sweetened with a little bit of pure maple syrup and they utilize almond and coconut flours to give a slightly lower carb finish but yet are not lacking flavor. I hope these cookies will help make your gluten free journey a bit more delicious just like they have mine.

Make sure you do not overcook these! 12 minutes and they're done -- trust me! I also like to double this recipe often, eat half and freeze half just to save time later.

The best part though - since there is no raw egg in these, you can even eat the dough raw. ;)

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Ingredients

• 2 cups almond flour

• 1 tbsp coconut flour

• 1/2 tsp himalayan pink salt

• 1/4 tsp baking soda

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 1 cup chocolate chips, I used Lily's

Step 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Step 2: In large bowl, stir together the flours, salt, baking soda, coconut oil, maple syrup, and vanilla until a soft, crumbly dough forms. Gently fold in the chocolate chips.

Step 3: Place tbsp-size scoop of dough on the baking sheet and gently press down to flatten. Tip - I like to just use my hands here to roll the dough into little balls as it may appear crumbly like it's not going to come together but it will! Bake for 10-15 minutes (12 seems to be sweet spot for me) until golden brown. Transfer to a rack to cool completely before storing.

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Leave a comment! I'd love to know what you think.

These can easily be made dairy free if you choose a vegan chocolate chip! They are already gluten, grain and egg free!