Gluten Free Chocolate Chip Cookies
Yields 15 cookies (give or take, depending on size)


  • 1/4 cup (2 ounces) butter, room temperature
  • 1 egg, room temperature
  • 1/4 cup (2 ounces) packed brown sugar
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups blanched almond flour (I use Bob’s Red Mill)
  • 2 tablespoons coconut flour (I use Bob’s Red Mill; measure carefully)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 2/3 cup chocolate chips (semi-sweet or dark according to preference)


  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  2. With a stand mixer or a hand beater, mix the butter and the egg until combined.
  3. Add the brown sugar, honey, and vanilla. Beat until just combined. Scrape down the sides of the bowl as needed.
  4. Add the flours, baking soda, and salt. Beat once more until just combined.
  5. Stir in the chocolate chips.
  6. Drop dough by rounded tablespoonfuls onto the prepared baking sheets. (I like to use a round tablespoon measure and slightly overflow it to get a consistent size and shape. When the cookies are all scooped, I pat them into even rounds with my fingers and flatten to about 1/2-inch thickness.)
  7. Bake for 8-10 minutes, depending on oven and exact size of cookie. Check a little early until you know how long they will take. You want the cookies to be lightly browned around the edges. I also find that my second batch–I like to bake the trays one at a time–usually requires about a minute less of baking time.
  8. Once cooled, store in the refrigerator. Cookies are slightly soft and will be slightly firmer when cold.

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