I’ve had a cookie obsession for the last couple of weeks and have probably baked 6 batches of these gluten-free chocolate chip cookies. They’re one of my all-time favorites desserts, and these chocolate chip cookies never disappoint.
They’re made from almond flour, coconut sugar, coconut oil, and a few other simple ingredients I always have on hand. These cookies are perfectly sweet and soft-baked, aka the best kind of cookie.
I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good! The most important step in this recipe is the softened coconut oil. If its too melted or too hot, the result will be a flatter cookie.
These gluten-free chocolate chip cookies are so easy to throw together! I left some tips below for the best results.
Tips for the best gluten-free chocolate chip cookies:
- Make sure your coconut oil is softened at room temperature (see photo above). Oil that is too hot will yield a very flat cookie. If you’re oil is too firm, you can microwave it for 5 seconds and let it sit until it reaches room temperature.
- Refrigerate the dough for 20-25 minutes. I’ve had success in the past without refrigeration, but different oils and almond flours may change the texture slightly, so refrigeration can help prevent a flat cookie.
- Use fine almond flour. Course almond flour or almond meal will yield a grainy, nutty tasting cookie.