Soft & Chewy Gluten-Free Chocolate Chip Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and chewy gluten-free chocolate chip cookies made with oat and almond flour, best made ahead and baked straight from the freezer. A delicious gluten-free treat that rivals traditional cookies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 108 g (3/4 cup) potato starch
- 90 g (1 cup) gluten-free oat flour
- 90 g (3/4 cup) sorghum flour
- 45 g (1/2 cup) almond meal, see notes above
- 1 1/2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 285 g (1 1/2 cups) firmly packed brown sugar
- 3/4 cup melted and slightly cooled clarified butter or coconut oil, see notes above
- 2 eggs room temperature, see notes above
- 1 tablespoon vanilla extract
- 10 to 12 ounces (2 to 2.25 cups) chocolate chips, see notes above
- flaky sea salt, optional
At a glance
PER SERVING · TIME 1452M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 12m
- Sodium
- 240mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.