Gluten-free crispy and chewy chocolate-chip cookies

Prep 20 min
Total 35 min
Makes 24 Servings



1/2 cup
1/2 cup
sorghum flour
1/4 cup
brown-rice flour
1/4 cup
ground almonds
2 tbsp
1/2 tsp
1 tsp
1/4 tsp
2/3 cup
packed brown sugar
1/4 cup
butter, at room temperature
1 tsp
140 g
dark chocolate, coarsely chopped, or 1 cup dark-chocolate chips


  • PREHEAT oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Whisk egg with sugar, butter and vanilla in a medium bowl. Stir into flour mixture. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place on prepared sheet. Repeat with remaining dough, placing balls 2 inches apart.
  • BAKE in centre of oven until edges are golden, 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before baking the next batch.


Calories 112, Protein 1 g, Carbohydrates 15 g, Fat 6 g, Fibre 1 g, Sodium 108 mg.

Make-Ahead Tip

Roll dough into balls and freeze until firm. Store in a freezer bag up to a month. Bake from frozen for 9 min. Let cool completely on baking sheet.

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