Chewy Gluten-Free Chocolate Chip Cookies

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different blend if you prefer.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 F degrees.
  2. Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
  3. In a separate bowl, blend flours, baking soda, almond meal and salt.
  4. Fold dry ingredients into wet ingredients and mix well.
  5. Grease a baking sheet.
  6. Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
  7. Bake for 10 minutes.
  8. Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
Most Helpful

5 5

These cookies have a great texture: fresh out of the oven they are not at all grainy, are chewy in the middle, and are crispy around the edges. The only complaint I have is the baking time: I think they should probably bake more like 8 to 9 minutes unless you like your cookies on the burnt side. Also this recipe makes very, very thick dough -- so no need to worry about that -- at first I thought that I might have done something wrong but no. I'm making these for an upcoming camping trip, so I mixed the dough ahead and made a test batch -- we will use these in place of graham crackers for smores. My daughter is knew to this diet and I'm sure these will make her very happy: she'll never miss the crackers.