The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These gluten-free chocolate chunk candy cookies are one of those simple recipes that always disappear fast in our house.
They’re soft in the middle, slightly crisp around the edges, and packed with chocolate chunks and colorful candy pieces that make them extra fun. The dough comes together quickly in one bowl, which makes them perfect for a last-minute dessert or weekend baking.
If you’ve been gluten-free for a while, you know how hard it can be to find cookies that actually have a good texture. These stay soft and chewy instead of dry or crumbly.
They’re also a great recipe to make with kids because the colorful candy pieces make them feel a little special — like a homemade bakery cookie.
Whether you’re baking for a family treat, school event, or just because you’re craving cookies, this recipe is simple, reliable, and always a hit.
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Gluten-Free Chocolate Chunk Candy Cookies
Servings
24
servingsPrep time
20
minutesCooking time
10
minutesCalories
201
kcalSoft, bakery-style gluten-free cookies loaded with melty chocolate chunks and colorful candy pieces. These cookies have crisp edges, soft centers, and are incredibly easy to make in one bowl — perfect for when you want a fun treat everyone will love.
Ingredients
3/4 cup unsalted butter, softened
1 cup organic cane sugar
2 large eggs
2 teaspoon almond extract
3 1/2 almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
½ teaspoon salt
3/4 teaspoon xanthan gum
1 teaspoon cornstarch
¾ cup candy-coated chocolates
¾ cup chocolate chunks
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth.
- Add the eggs and almond extract, mixing until fully combined.
- In large bowl, combine the almond flour, baking soda, baking powder, xanthan gum, cornstarch and salt until a soft dough forms.
- Fold in the chocolate chunks and candy pieces.
- Scoop dough into 2-inch balls and place on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Tips for the Best Gluten-Free Cookies
• Use a good quality almond flour
• Slightly underbake the cookies so they stay soft.
• Let the dough rest for 10 minutes before baking for better texture. - Storage
Store cookies in an airtight container for up to 4 days.
They can also be frozen for up to 2 months.