Ingredients for Chewy Gluten Free Chocolate Chip Cookies
- Gluten Free Flour
- Sweet Rice Flour
- Tapioca Flour
- ½ cup almond flour
- Unsalted Butter
- Brown Sugar
- White Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips (or more, to your liking!)
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How to Make Chewy Gluten Free Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups Pamela's Gluten-Free All-Purpose Baking Mix (or your preferred blend), 1 teaspoon baking soda, ½ cup almond flour, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips (or more, to your liking!).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
49g
Fat
12g
Carbs
4g