On a whim, I whipped these up with hopes they tasted as good as regular cookies. I think they taste even better! Maybe it’s the almond flour giving them a little extra something. But one thing is for sure, these soft, chewy, chocolate chip gluten-free cookies are AMAZING. They bring me back to the time I worked in a bakery as a teen. When gluten-free was an unknown term. I am a little sad that I’m sharing them with my celiac friends… shh. But it’ll bring them joy since gf baking around here is hard to find (that taste as good as the real deal). Bake this large batch of 2 dozen for some friends and you’ll all get that good all over feeling.
Tips for successful cookies: butter and eggs must be room temp! If you forget to take them out in advance, place the eggs in a small dish of warm water for about 5-10 minutes. For butter, you can microwave briefly, 20 seconds, but be careful you don’t melt it.
Make sure you really cream the butter and sugars together, 3 minutes on high speed, to get that fluffy texture.
I’ve used dark chocolate chips in mine, but feel free to throw whatever chocolate chips or chopped up chocolate you have kickin around.
If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!