You guys!! I’ve spent sooo much time thinking about, dreaming about, experimenting, making, and eating chocolate chip cookies. There’s nothing like a chewy, moist, pull apart, can’t get enough, eat ’em until they’re gone cookie.
I’ve made chocolate chip cookies before but always struggled getting that chewy, soft-baked gooey center. So, I made it my mission to start testing.
Welp, I’ve solved our problems and made a NEW chocolate chip cookie recipe that is hands down, my favorite cookie recipe ever. I’m talking, of all the cookies I’ve tried in my lifetime, THIS RECIPE, is my fave.
Bam. I said it. It’s a ballsy statement, but I said it. Hands down, you guys, this is my favorite cookie recipe everrrr!!
I need you guys to try it. I seriously want to make a batch every week because dayyyuum, it’s that good.
Plus I have some high hopes for cookie cake, cookie pizza, cookie bowls, um basically everything will be made from this cookie dough base from here on out. It’s SO GOOD, you guys!!
I know I’ve been on a dessert bender, but there are some seriously delicious savory meals coming your way and, as always, if you have any recipes (specific or general) that you want to see on the blog, don’t hesitate to let a girl know!
Ingredients for these gluten free chocolate chip cookies:
- butter or ghee, room temperature
- an egg
- vanilla extract
- Good & Gooey cookie mix
How to make these almond flour cookies:
Mix together the butter, vanilla, and the egg. You can do this using a food processor, handheld mixer or a standing mixer!
Add in Good & Gooey baking mix. Mix again until completely combined. Fold in the chocolate chips and chill for about 30 minutes.
Chilling is a super important step! Don’t you dare skip this!!
Preheat the oven and scoop the batter out onto a lined baking sheet. I just got a brand new cookie dough scooper which is basically a small ice cream scooper. I lovvvve it. But, if you want giant cookies, by all means use an ice cream scooper!
Tips and tricks to perfect this recipe:
- Room temperature is not melted: Don’t use melted butter or ghee. Make sure it is soft and room temperature!
- Electric is better than not: Use an electric mixer to really cream together the cookie dough. This tended to make a more incorporated cookie dough than using a handheld whisk.
- Chilling is where it’s at! Chill the dough for at least 30 minutes! Chilling the dough will make sure your cookies won’t spread out too much when they bake!
More flourless cookie recipes you’ll love:
- Chocolate Chip Tahini Cookies
- Healthy Monster Cookies
- Oatmeal Peanut Butter Cookie Bars
- Hot Cocoa Cookies
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
Recipe
Perfectly Chewy Chocolate Chip Cookies
Chewy chocolate chip cookies are made with almond flour and naturally gluten free!! They’re crisp around the edges and chewy in the middle!
Ingredients
- 1/2 cup butter or ghee, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 pouch Good & Gooey cookie mix
Instructions
- Use an electric mixer or food processor to cream together the butter, egg, and vanilla.
- Add in the Good & Gooey cookie mix.
- Mix again until completely combined.
- Chill for about 30 minutes.
- Preheat the oven to 350F.
- Scoop the batter out onto a lined baking sheet.
- Bake for 10- 12 minutes until the edges are golden brown but the center is still soft.
- Remove the pan from the oven and allow to cool for 10 minutes on the pan before transferring them to a cooling rack.
Tips
Three keys to this recipe:
- Don’t use melted butter or ghee. Make sure it is room temperature.
- Use an electric mixer to really cream together the cookie dough.
- Chill the dough for at least 30 minutes!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 7.2g
- Sodium: 127mg
- Fat: 7.4g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.1g
- Fiber: 0.3g
- Protein: 1.1g
- Cholesterol: 23mg
Enjoy!! xo
What do you mean do not use melted butter or ghee (under 3 keys pointer) but your ingredient listed butter or ghee? Kindly explain.
Sorry for the confusion! You want to use room-temperature butter or ghee – not melted. So leave it out for about an hour before you want to make the dough. Don’t put it in the microwave to soften. I hope this helps! xo
I have replaced my lifelong Choco chip recipe with this one. It’s amazing!
★★★★★
ahh biggest smile on my face!! It’s my favorite cookie recipe too!!
So excited to try these! Do you think they would still turn out good with a flax egg? Or could I incorporate about a TBS or two of flax along with the egg? Thanks!Â
I think a flax egg would work – just make sure to really chill the dough before you scoop them into balls and bake. Also allow them to sit on the pan for 5 – 10 minutes after baking to set before you transfer to a cooling rack or try to remove them 🙂
Came back to report these were absolutely delicious! This is my first time baking flourless cookies and I am impressed. I followed the recipe exactly and only subbed the sugar for brown sugar. However, my cookies got big and flat. I notice the recipe says 1/2tsp baking soda but the video I believe uses 1tsp, could this be why mine didn’t puff up? Still delicious though.Â
★★★★
Really wish I could see the original recipe. It was my favorite!Â
★★★★★
Aw I know it’s disappointing! I’m sorry! I’m really excited about Good & Gooey though, and am so happy these chocolate chip cookies are one of my first products!! Sending love! xo
Hey Lindsay,
I’m pretty sure I’ve made this chocolate chip cookie recipe before (and we loved them) but it didn’t have the “box” mix. Â You added all the dry ingredients from “scratch”. Â Is this true? Â If yes, can you please tell me the dry ingredients to add since I don’t have the box mix?
Thanks so much
Nina (mom of a T1D)
Hi Nina!
Yes, I launched my own baking mixes called Good & Gooey! This is one of my favorite recipes too so I thought it would be perfect to convert into my baking mixes. I know it’s disappointing but since I share so many free recipes on my site I decided it was ok to pull back on just a couple. Thanks for understanding!
Lindsay