Gluten Free Chocolate Chip Cookies – Blonde with Almond Flour – Drop Cookies

These gluten free chocolate chip cookies are wonderful! One member was in a panic when she couldn’t find the recipe. She said they are her family’s favorite gluten free cookies. One of my cookbook recipe testers rated them 10/10, excellent!

They are lower in cholesterol than the chewy varieties. I love chewy chocolate chip cookies. To obtain a chewy chocolate chip cookie you usually need to add additional butter, but I just refuse to add 3 cubes of butter in a cookie recipe. I discovered that substituting almond flour meal for some of the butter makes it turn out softer and more flavorful. In addition, it gives you extra protein. However, if you wish them chewy, by all means add more butter. I try to go as healthy as I can, even when cooking with refined sugar. However, you can use evaporate cane juice (less refined), and it turns out just as well. Enjoy!

Gluten Free Chocolate Chip Cookies


Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 15 minutes

Yield: Makes 30 to 35 cookies (depending upon size)

Gluten Free Chocolate Chip Cookies

The perfect textured gluten free chocolate chip cookies, not too soft, not too hard....just right!


  • 1-2/3 cups white or brown rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1/4 cup blanched almond flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • 1-1/2 cups gluten-free semi-sweet or milk chocolate chips
  • 1 cup chopped walnuts


  1. Preheat the oven to 375°F.
  2. In a medium bowl, whisk together rice flour, potato starch, tapioca flour, almond flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Combine butter, brown sugar, and granulated sugar in a mixing bowl. Beat on medium speed with your electric mixer, scraping bowl as necessary, until creamy.
  4. Add eggs, one at the time, beating after each addition. Add vanilla, and continue to mix until well blended.
  5. Add flour mixture slowly, and beat after each addition until incorporated. Continue to mix until smooth.
  6. Fold in chocolate chips and walnuts using a rubber spatula or by using your mixer's dough hook.
  7. Drop heaping tablespoonfuls of dough, 2 inches apart on an ungreased baking sheet. (A spring-action scooper is handy for this step.)
  8. Bake for 10 to 13 minutes or until the bottom edges of the cookies begin to turn golden brown.
  9. Allow cookies to cool 4 minutes on the pan. Remove from cookie sheet, and place on a wire rack to cool. Repeat with remaining dough.


You can grind blanched almonds to make your own almond flour. Use a food processor or chop them up and grind them in a coffee grinder.

For a darker and a bit softer cookie, use dark brown sugar.

You can omit the walnuts and add an additional 1/2 cup of chocolate chips. Of course, it will make a few less cookies.

5 Replies to “Gluten Free Chocolate Chip Cookies – Blonde with Almond Flour – Drop Cookies”

  1. Hi Carla,
    question for you , people with gluten sensitivity are suggested to stay away from any white products, what do you suggest for plain white sugar and anything that has corn in it makes me ill. I also have fibro so many of these recipes that i find are not good for me .Thank you

  2. Can’t wait to make these! I have all the ingredients on hand. I have been waiting for a corn-free, gluten-free chocolate chip cookie recipe. Since Xanthan gum is made from corn I will substitute with guar gum. How much should I use? I’ve read that it has 8 times the thickening of corn starch so would a teaspoon be enough or should I use 1/2 teaspoon? Thanks.

    1. Hi Tiffany,

      I only made half a batch and they are nearly gone. So, I am not sure how well they store. I made them last night and stored them in a ziplock bag and they softened a bit more, but were very fresh. Lots of butter keeps them soft, and sugar acts as a preservative.

      I have no idea how they would turn out with Egg Replacer, but I assume well. The rule of thumb on Egg Replacer is not to use it to substitute more than 2 eggs. I would say use 1 recipe Egg Replacer for the whole eggs + 2 Tablespoon extra butter for the egg yolks.

      Have you tried the tapioca gel recipe? I heard that it makes the best egg substitute. Check out the recipe along with other suggestions at

      Good luck, and please leave a comment with update on how they turn out so the other egg-free dieters will learn from your experience.


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