Sometimes, It’s Just About the Simple Joys…
I’ll never forget the first time my nephew, who has a gluten intolerance, bit into a cookie he could actually enjoy. His eyes lit up, and that smile? Worth every second spent in the kitchen.
That moment inspired me to create a recipe that wasn’t just gluten-free, but also ridiculously easy to whip up, even on a busy weekday. These cookies are so good that everyone, gluten-free or not, will be asking for the recipe.
Chef’s Tips
- On Substitutions: No almond butter? Try peanut butter or sunflower seed butter, but stick to unsweetened versions for the best results.
- Extra Texture: Toss in a tablespoon of chopped walnuts or shredded coconut if you like a little crunch.
- Egg-Free Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and set aside for 5 minutes).
Serving Suggestions
Serve these cookies warm with a cold glass of almond milk or crumble them over vanilla ice cream. For a little fancy flair, drizzle with melted dark chocolate and sprinkle a pinch of sea salt on top.
Print
5-Ingredient Gluten-Free Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Super easy, naturally gluten-free cookies that are chewy, chocolatey, and totally irresistible. Perfect for gluten-free diets or anyone who loves a simple, wholesome treat!
Ingredients
- 1 cup almond butter (smooth, unsweetened; fresh is best)
- 1/2 cup coconut sugar (or light brown sugar if that’s what you have)
- 1 large egg (room temperature)
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips (70% cocoa or higher, dairy-free if needed)
Instructions
- Prep Your Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper for an easy clean-up.
- Mix It Up: In a medium bowl, combine almond butter, coconut sugar, egg, and baking soda. Stir until it forms a sticky dough. You don’t need fancy equipment—just a sturdy spoon or spatula.
- Add the Good Stuff: Gently fold in the chocolate chips. Make sure they’re evenly distributed, so every cookie has that gooey chocolate bite.
- Shape the Cookies: Scoop out dough into tablespoon-sized balls and place them on the prepared baking sheet. Leave about 2 inches between each cookie because they’ll spread a bit.
- Bake to Perfection: Bake for 8-10 minutes, or until the edges are golden brown. Don’t overdo it—they’ll firm up as they cool.
- Cool Down: Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
