The Best Gluten-Free Chocolate Chip Cookies

If you’ve been searching for the best gluten-free cookie recipe that doesn’t need “gluten-free flour”, look no further! These are such a rich, dense flavour from the buckwheat flour and are light, yet filling as an afternoon snack.

I’ve tweaked this recipe many times and now have the perfect combo of ingredients!

Indulge in these cookies with the added nutrients from the almond and buckwheat flour.

And the almond flour helps the cookies get that golden colour and slightly chewy texture. 

There’s nothing better than a warm chocolate chip cookie, and I hope you love this recipe as much as my family and I do!

Download recipe

Ingredients

Makes 14 cookies

  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 3/4 cup gluten-free oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup almond butter
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil
  • 2 tsp vanilla extract
  • 3/4 cup dark chocolate chips

Directions

Preheat the oven to 375°F and prepare a baking tray with parchment paper.

Place all of the ingredients [except the chocolate chips] into a large mixing bowl.

Use either an electric mixer or a wooden spoon, to mix all of the ingredients together.

Stir in the dark chocolate chips

Cover the bowl and place it in the fridge for 30 minutes

Scoop the cookie dough with either an ice cream scoop or 1/4 cup into 12 individual cookie portions onto the prepared cookie sheet.

Bake in the preheated oven for 12-15 minutes or until the cookies are slightly golden and the centre is set.

Remove from the oven and place the cookies onto a wire rack to cool before enjoying!

To make these cookies dairy-free, replace the dark chocolate chips with a dairy-free option.

Don’t forget to tag me on Instagram if you make these cookies!

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