Gluten-Free Chocolate Chip Cookies

Please avoid Earth Balance -- it's made by Conagra, an agri-biz giant that has a terrible environmental record, and that has destroyed many family farms. Thanks.

I have a newly gluten-free husband and am trying to embrace the challenge, but I'm still a little scared so halved the recipe and made them small (yielded 20 cookies). These cookies are delicious, gluten free or not. I love the almond flavor and slightly grainy texture. And I'm less annoyed about the gluten-free thing. ;)

Lost count of how many times I've made these, always to rave reviews. Tips: You can use melted butter. You can use Miyoko's vegan butter. You can use 2 parts chocolate to 1 part toasted pecans/walnuts. You really should use dark choco chunks, not chips. You can do 2T scoops for 11-12min at 350°, it will look very pale out of the oven, let it cool for 15min - patience is key. You can freeze preportioned dough for weeks & bake from frozen (add 2min). Costco has the best price on almond flour.

Made almost exactly as written but used less chocolate. 6oz was fine for me. Lowered brown sugar to straight 100g. I opted for the 2T sized cookies and they were plenty big after they spread while baking. 15-16 minutes provided crispy edges and chewy centers. I normally make an olive oil almond flour chocolate chip cookie but butter, oh butter, you are still King.

It should be noted that not all chocolate chips are gluten free!

I use: - 6tbs of butter instead of 10tbs - 1/4 cup of granulated sugar instead of 1/2cup - 1/3cup of light brown sugar instead of 1/2 cup Cook for 11 min instead of 18. Way better ! Super chewy !

Six months into quarantine, I've tried SIX chocolate chip cookie recipes multiple times each (including popular ones from NYT - salted tahini, giant crinkled, thick & gooey, etc.) and this is the FAVORITE recipe of myself, my partner, and our roommates! None of us are even GF! The most recent time I made it (maybe my tenth batch?), I toasted the almond flour to bring out the almond-ness more, and happened to use dark chocolate with almonds in it. Endlessly delicious. Make these cookies!!!

Not sure why the food writer didn't investigate using cup for cup replacement flours. I've been baking gf chocolate chip cookies for years using many different standard recipes and substituting gfjules all purpose flour for the wheat all purpose flour, measuring cup for cup. Haven't had a miss yet. Nothing wrong with almond flour but if you have a nut allergy, you're better off with a good quality cup for cup gf flour.

Amazing recipe! For anyone looking for AMAZING GF pasta, we cook exclusively with Jovial Organic Brown Rice pasta. We don't share with guests that it's GF and they don't know. Excellent chew and texture. Not gritty like other brands, it's whole grain and organic.

I made the recipe exactly as written, and they were fantastic. 18 minutes made the first batch pretty crispy, so I lowered to 16 minutes for a slightly chewier second batch. They are very chocolatey. Not complaining, but you could definitely get away with half or two-thirds the amount of chocolate listed and still have delicious cookies.

Family declared this the best chocolate chip cookie ever. I followed the recipe as written, although I used semi-sweet chocolate as that was what was on hand. The large cookies are very appealing to the eye. We are not gluten intolerant, but enjoy the flavor of baked goods where the primary flour is almond meal (brownies, for example). The almond meal seems to provide a livelier flavor. Please consider developing more recipes using almond flour!

I made this vegan! Sub the egg for chia egg (2tbs chia + 2 tbs water) and bought plant based butter. It worked beautifully. Made them smaller and cooked for about 11 mins. Yielded about 24 cookies and fantastic flavour. One of the best cookies I’ve tried.

I am a recently diagnosed with Celiac disease so I really appreciate the Times including GF recipes. These will be my go to cookies! GF is only challenging in the pasta arena. Still miss wheat pasta but finding I can adapt and GF foods very available in Oregon.

This is an amazing recipe for chocolate chip cookies. Followed the recipe exactly as written. It’s a crime to call the recipe “gluten free cookies” because that’s just a coincidence and will turn wheat-eaters away. The Almond Flour is not just a substitute for flour. It makes the cookies.

You would never be able to tell the difference between this GF version and a traditional one. (I'm not gluten intolerant, just felt like baking this.) It's a massive cookie; my cookies were about 5" each. I will likely bake again to make smaller cookies. I'll update with notes on the bake time. Mini edits I made: I used a sifter for the dry ingredients. And I didn't have enough bittersweet chocolate, so I substituted the remaining with 85% dark and some semi-sweet - equal parts. Really yummy!