There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself!

I find the combination of all of these ingredients leads to the perfect thin cookie. Have you ever had Tate’s Bakeshop Gluten Free cookies from the grocery? They are my favorite, and I think these are the closest I’ve come to duplicating them at home!

Makes 12 big cookies

Ingredients:

• 1/2 cup granulated cane sugar*
• 1/2 cup dark brown sugar*
• 1/4 cup butter, softened
• 1/4 cup coconut oil, soft but not melted**
• 1 tsp vanilla extract
• 1 egg
• 1 cup almond flour
• 1 cup gluten-free flour blend
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup dark or semisweet chocolate chips or chunks

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies.

Instructions:
1. Preheat your oven to 350 F.
2. Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
3. Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
4. In a separate bowl mix together the flours, salt, and baking soda.
5. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
7. After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes. Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Print Recipe

Soft and Crispy Gluten Free Chocolate Chip Cookies

A great thin and crispy yet chewy gluten free chocolate chip cookie

Course: Dessert

Keyword: Cookies, Gluten Free

Servings: 12 large cookies

Ingredients

• 1/2 cup cane sugar
• 1/2 cup dark brown sugar
• 1/4 cup butter, softened
• 1/4 cup coconut oil, soft but not melted see note
• 1 tsp vanilla extract
• 1 egg
• 1 cup almond flour
• 1 cup gluten free 1:1 flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup dark or semi sweet chocolate chips

Instructions

• Preheat your oven to 350 F.
• Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
• Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
• In a separate bowl mix together the flours, salt, and baking soda.
• Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
• Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
• After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes .Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Notes

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies