Soft & Chewy Gluten-Free Cookies
These Gluten-Free Cookies are soft, chewy, and packed with chocolatey goodness. Perfect for gluten-free dessert lovers, they have golden edges, tender centers, and melt-in-your-mouth texture. Ideal for holidays, snack time, or dessert boards.
- Prep Time: 10 mins
- Cook Time: 11 mins
- Total Time: 21 mins
- Yield: 24 cookies
Ingredients
– 2 cups almond flour
– 1/2 cup tapioca starch
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup semisweet chocolate chips (optional)
– 1/2 cup chopped nuts (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, tapioca starch, baking soda, and salt.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Add egg and vanilla extract; mix until smooth.
5. Gradually add dry ingredients to wet ingredients; mix until just combined.
6. Fold in chocolate chips and nuts if desired.
7. Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
8. Bake for 9-11 minutes, edges golden, centers slightly underbaked.
9. Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container at room temperature up to 5 days, in the fridge up to 7 days, or freeze for 2 months. For extra chewiness, add a slice of bread or apple in the container.