Gluten-Free Chocolate Chip Cookies
Prep time
Cook time
Total time
Lightly crisp edges, a gooey center, and an irresistible taste that will warm your soul.
Recipe type: Dessert
Serves: 24
  • ½ cup almond flour
  • 1 cup brown rice flour
  • ½ cup arrowroot flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ (1½ sticks) cup unsalted butter, softened
  • 1 cup coconut palm sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup dark chocolate chips (will be used right before baking the cookies)
  1. Whisk together almond flour, brown rice flour, arrowroot flour, baking soda, baking powder, and salt until well-combined. Set aside.
  2. Use an electric mixer on medium speed to combine butter and coconut palm sugar. Mix in egg and vanilla. Stir dry ingredients into the wet mixture in ½ cup increments, incorporating thoroughly between each addition until combined. Fold ½ cup chocolate chips into batter. Cover bowl and refrigerate for 24-48 hours (this is a critical step in making the perfect cookie. If you’re craving a cookie now, make one or two, but refrigerate the rest of the dough for at least 24 hours before baking).
  3. Preheat oven to 350°F. Grease a cookie sheet with butter.
  4. Roll dough into golf ball sizes, and press a small handful of the remaining ½ cup chocolate chips into the top of each cookie dough ball. Place 6 on a sheet at a time to give them room to spread. Bake for 10-15 minutes until edges are golden brown. Keep dough in the fridge between batches.
  5. Remove from oven and allow cookies cool. Eat ravenously.
Recipe by Fat-Burning Man at