There’s nothing quite like the warm, comforting smell of chocolate chip cookies baking in the oven. The nostalgia, the gooey chocolate, the buttery flavor—it’s a treat that can instantly make your day better. But if you’re following a gluten free diet, finding the perfect cookie can be a challenge. Most gluten free options at the store are either overly crumbly or taste too far from the original. That’s where these homemade gluten free chocolate chip cookies come in.
The Perfect Gluten Free Cookie Texture
Achieving that perfect texture—a crisp outer edge with a soft, chewy center—is the hallmark of a great chocolate chip cookie. By using a blend of almond flour, oat fiber, and arrowroot starch, this recipe strikes a balance that’s often hard to achieve with gluten free baking. The almond flour lends a subtle nuttiness, while the oat fiber and arrowroot starch help create a light and fluffy structure. The result? A cookie that’s perfectly chewy without being dense or dry.
Tips for Baking the Best Gluten Free Chocolate Chip Cookies
To ensure your cookies turn out perfectly every time, here are a few tips to keep in mind:
- Use Blanched Almond Flour: This type of almond flour is finer and lighter than almond meal, which helps create a more cohesive dough. Using almond meal can make the cookies too dense and grainy.
- Let the Dough Rest: After mixing the dough, let it sit for 5-10 minutes. This allows the ingredients to meld together and the arrowroot starch to fully hydrate, giving you a better cookie texture.
- Watch the Baking Time: Because these cookies are made with almond flour, they can go from perfectly baked to overdone quickly. Keep an eye on them as they approach the 8-minute mark and remove them from the oven as soon as the edges turn golden brown.
Ingredient Spotlight: Maple Syrup in Gluten Free Baking
Sugar-free maple syrup might not be the first sweetener that comes to mind for chocolate chip cookies, but it’s a wonderful option for gluten free baking. Unlike sugar, it brings a depth of flavor that complements the nuttiness of almond flour and enhances the chocolatey goodness of the chips. If you’re worried about the sweetness, don’t be! The syrup is balanced out by the mildness of oat fiber and almond flour, ensuring the cookies aren’t overly sweet.
Substitutions and Variations
Want to customize these cookies to your liking? Here are a few ideas:
- Swap the Sweetener: You can substitute the sugar-free maple syrup with Wholesome Yum’s Monk Fruit Allulose Blend. This will keep the cookies sweet and soft without the added carbs.
- Go Dairy-Free: Use a flax egg in place of the regular egg, and swap the chocolate chips for a dairy-free version. This makes the cookies completely vegan while maintaining the same delicious flavor.
- Add Texture with Nuts: Fold in a handful of chopped pecans or walnuts for added texture and crunch.
- Change Up the Chips: Try using a mix of dark chocolate and white chocolate chips, or go for sugar-free chocolate chips if you want to reduce the sugar content further.
How to Store and Enjoy Your Gluten Free Chocolate Chip Cookies
Once your cookies have cooled, store them in an airtight container at room temperature for up to three days. If you want them to last longer, they’ll keep in the refrigerator for up to a week. For a warm, just-out-of-the-oven taste, pop a cookie in the microwave for 10 seconds before serving.
These cookies also freeze well. Place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container and store for up to three months. When you’re ready to enjoy, let the cookies thaw at room temperature for 15-20 minutes or warm them in the microwave for 20-30 seconds.
Why Homemade is Always Better
One of the best things about making your own gluten free chocolate chip cookies is the ability to control the ingredients. No hidden additives or preservatives—just wholesome, real foods that you can feel good about. Plus, homemade cookies always taste better because they’re made with love and care.
Final Thoughts
These gluten free chocolate chip cookies are more than just a dessert; they’re a reminder that gluten free baking can be easy, enjoyable, and absolutely delicious. The blend of almond flour and oat fiber creates a chewy texture that’s irresistible, while the rich chocolate chips and subtle sweetness of maple syrup make each bite a delight. Whether you’re new to gluten free baking or have been doing it for years, this recipe is one you’ll want to make again and again.
Bake up a batch today and share them with friends and family—or keep them all for yourself, we won’t judge! Enjoy the process, and more importantly, enjoy every bite.
Gluten Free Chocolate Chip Cookies (Low Carb)
Ingredients
- 2 cups blanched almond flour
- 3 tablespoons oat fiber
- 1 tablespoon arrowroot starch
- ½ teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup pure maple syrup
- 2 tablespoons coconut oil melted
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350° F. Lightly grease a baking sheet with coconut oil.
- In a medium bowl combine the almond flour, oat fiber, arrowroot starch, baking soda and salt.
- In another medium bowl combine the egg, vanilla, syrup and (cooled) oil. Add the wet ingredients to the dry ones and mix until fully combined. Stir in the mini chocolate chips.
- Shape the dough into 18 cookies, flattening them slightly onto the greased pan. Bake for 8-11 minutes, or until golden.
- Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.
