Chocolate chip cookies are an all time classic. Whether you need to bring a dessert to a party or you’re looking for a quick snack, I think it’s safe to say chocolate chip cookies never disappoint! When I started my gluten-free life, gluten-free cookies {that were tasty} were hard to come by. Every recipe I tried or product I bought was crumbly, dry and bland. Fortunately, gluten-free flours, recipes and store bought cookies have come a long way in last six years.

I don’t love baking because all of the measurements need to be precise. It is not at all like cooking. When I’m cooking, I can add a little of  ‘this’ and a pinch of ‘that.’ But, baking has become much easier thanks to gluten-free flour blends. Although there are a lot of recipes on how to create your own blend, I have found it difficult to do. Instead of getting frustrated by mixing tons of different flours together, I opt for two great pre-made options. I like to always have Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Flour in my cabinet. I substitute either blend in any recipe. The results have always turned out great for me. Through some trial and error I have found one of the blends may work better than the other in certain recipes, but overall either one is a great choice.

Other gluten-free flours available are nut flours such as almond flour and coconut flour. I have baked with both, but haven’t found either one to be particularly easy to work with.  For some reason I have much better luck with cookies than cakes. I use coconut flour in my Pumpkin Chocolate Chip Cookies which are really tasty. This recipe is also grain free. Overall, I have found that nut flours tend to become heavy and dense, if not incorporated with other ingredients correctly.

Today, I am excited to share another great nut flour recipe; chocolate chip cookies by Laura Vitale. Laura started her YouTube channel, Laura in the Kitchen, years ago and has grown tremendously. She currently has over 3 million subscribers and over 1,200 episodes on YouTube. She also published a cookbook last year and has a show on the Cooking Channel called Simply Laura. AMAZING!!

I love watching Laura’s YouTube episodes because they’re short and easy to follow. For this chocolate chip cookie recipe, Laura recommends using a fine almond flour like this one and good quality coconut oil {I’ve used this one}. I cannot stop thinking about these cookies since I last made them! These cookies were delicious and I cannot wait to make them again. This recipe is so easy too. It calls for 9-10 minutes of baking, but in my oven these cookies took 18-20. Here is Laura’s episode for these delicious cookies. If you haven’t already subscribed to her channel, you should!

When I bake cookies there are a few kitchen essentials I like to have. An ice cream scoop helps me make round, symmetrical cookies which allows them to bake evenly. Sometimes I use my Kitchen Aid Stand Mixer, but for this recipe I used a sturdy whisk and rubber spatula. Rubber spatulas are great for cooking too because they’re gentle on your pans.  Whenever I use baking pans I almost always use parchment paper. It makes clean up so much easier and keeps your pans in good shape. The parchment paper I’ve linked below is pre-cut which is extra handy. I have also linked mixing bowls, measuring cups and spoons that are very similar to the ones I have.

{Tip from my mom: look for larger measuring sets. They hardly take up any space and the extra sizes will come in handy.}

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. All opinions/recommendations are my own.