If you’re on the hunt for easy gluten free desserts, you’re in for a treat with these Easy Gluten Free Chocolate Chip Cookies! I remember one rainy afternoon when my son, Jake, declared he wanted to bake cookies. We rummaged through the pantry and whipped up these delightful cookies with just five ingredients. It was a messy adventure, but the smiles were worth it!
Table of Contents
Why You’ll Love It
- They’re quick to make with only five ingredients.
- Perfect for satisfying your sweet tooth without gluten.
- A fun recipe to make with kids or loved ones.
Pure Comfort
These cookies are pure comfort food. They come out soft, chewy, and bursting with chocolatey goodness. Plus, they’re super easy to whip up, making them a go-to for any occasion.
What You Need
- 1 cup 1 cup almond flour (96 g) – Can substitute with coconut flour, but use less (1/4 cup).
- 1/2 cup 1/2 cup chocolate chips (90 g) – Use dairy-free chips for a vegan option.
- 1/4 cup 1/4 cup honey (85 g) – Maple syrup works well as a substitute.
- 1/4 cup 1/4 cup coconut oil, melted (60 ml) – Can use unsalted butter if not dairy-free.
- 1 1 large egg – Flax egg can be used for a vegan option.
Time to Cook
Prep: 10 minutes | Cook: 12 minutes | Total: 22 minutes | Difficulty: Easy | Make-Ahead: You can prepare the dough in advance and refrigerate it for up to 3 days.
Steps to Make It
- Preheat your oven to 350 °F. This helps the cookies bake evenly and get that perfect golden color. While the oven heats up, you can prepare your cookie dough.
- In a large bowl, mix the almond flour and melted coconut oil together until well combined. The mixture should be smooth and slightly creamy. This is where the magic begins!
- Add in the honey and the egg, stirring until everything is well incorporated. The batter will be slightly sticky, which is just what you want for chewy cookies. Don’t worry, they will firm up as they bake.
- Fold in the chocolate chips until they’re evenly distributed throughout the dough. You want to see those chocolatey morsels peeking through! This step is crucial for that delicious chocolate flavor in every bite.
- Scoop tablespoon-sized portions of the dough onto a lined baking sheet, spacing them about 2 inches apart. They won’t spread much, so shape them into nice rounds. This will help them bake evenly.
- Bake in the preheated oven for about 10 to 12 minutes, or until the edges are lightly golden. Keep an eye on them; you want them soft in the center but firm around the edges. Let them cool slightly before transferring them to a wire rack.
Make It Perfect
- For extra flavor, consider adding a pinch of sea salt on top before baking.
- If the dough feels too sticky, chill it in the fridge for 30 minutes before scooping.
Mix It Up
- Add nuts like walnuts or pecans for a crunchy texture.
- Mix in dried fruit like cranberries for a sweet twist.
Perfect Partners
- Serve with a glass of cold milk or a warm cup of tea.
- Pair with vanilla ice cream for an indulgent dessert.
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FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days.
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes! Freeze the baked cookies in a single layer, then transfer to a bag for up to 3 months.
What can I use instead of almond flour?
You can use coconut flour, but remember to use less (about 1/4 cup).
What if I don’t have honey?
Maple syrup is a great substitute for honey in this recipe.
Conclusion
These Easy Gluten Free Chocolate Chip Cookies are sure to become a family favorite. With just five simple ingredients, you can whip up a batch in no time. So go ahead, treat yourself and your loved ones to these delightful cookies today!
Easy Gluten Free Chocolate Chip Cookies with 5 Ingredients
Equipment
- Oven
- bowl
- Baking Sheet
- Mixer
Ingredients
Ingredients
- 1 cup almond flour Can substitute with coconut flour, but use less (1/4 cup).
- 1/2 cup chocolate chips Use dairy-free chips for a vegan option.
- 1/4 cup honey Maple syrup works well as a substitute.
- 1/4 cup coconut oil, melted Can use unsalted butter if not dairy-free.
- 1 large egg Flax egg can be used for a vegan option.
Instructions
- Preheat your oven to 350 °F. This helps the cookies bake evenly and get that perfect golden color. While the oven heats up, you can prepare your cookie dough.
- In a large bowl, mix the almond flour and melted coconut oil together until well combined. The mixture should be smooth and slightly creamy. This is where the magic begins!
- Add in the honey and the egg, stirring until everything is well incorporated. The batter will be slightly sticky, which is just what you want for chewy cookies. Don’t worry, they will firm up as they bake.
- Fold in the chocolate chips until they’re evenly distributed throughout the dough. You want to see those chocolatey morsels peeking through! This step is crucial for that delicious chocolate flavor in every bite.
- Scoop tablespoon-sized portions of the dough onto a lined baking sheet, spacing them about 2 inches apart. They won’t spread much, so shape them into nice rounds. This will help them bake evenly.
- Bake in the preheated oven for about 10 to 12 minutes, or until the edges are lightly golden. Keep an eye on them; you want them soft in the center but firm around the edges. Let them cool slightly before transferring them to a wire rack.