Living a gluten-free lifestyle is something I aspire to, and I’ve been taking small steps in that direction by swapping out some of our everyday staples. Thankfully, it’s easier than ever in 2025—King Arthur makes a great measure-for-measure gluten-free flour that’s an easy one-to-one substitute. I found this cookie recipe earlier this summer and have been hooked ever since. Dare I say… they might even be better than my sourdough cookies?
Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1+⅓ cups gluten-free measure-for-measure flour
- ¼ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Other Ingredients
- ½ cup butter
- 1 tablespoon milk of choice
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- In a medium bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.
- In another medium bowl, whisk together brown sugar, granulated sugar, and milk. Set aside.
- Melt the butter in a small skillet over medium heat, stir occasionally until butter is melted and begins to foam. Keep staring as butter changes from yellow to golden, and has nutty aroma. Remove from heat and pour into bowl with sugar and milk.
- Whisk in the egg and vanilla, and stir until smooth and creamy. With a spatula mix in the dry ingredients until well combined, add the chocolate chips.
- Cover the bowl and let sit at room temperature for 30 minutes, or refrigerate up to 5 days.
- Once ready to bake, scoop into even sized balls, place on a baking sheet. Bake for 10-12 minutes at 350 °F
- Sprinkle with flaky salt, if desired. Transfer to wire rack to cool.