Crunchy Chocolate Chip Cookies satifsy the crispy cravings that some connoisseurs of cookies desire!  These gluten free cookies are loaded with chocolate chips and flavour.

I prefer chewy chocolate chip cookies but others in my home have been requesting a crunchier version of this popular cookie choice.

This recipe for Crunchy Chocolate Chip Cookies yields 51 cookies when using a 1 tablespoon scoop.

Every mouthful of Cruncy Chocolate Chip Cookies is loaded with chocolate.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Crunchy Chocolate Chip Cookies I dumped some granulated sugar, margarine and brown sugar into a large mixing bowl.

Then I used an electric hand mixer to beat the ingredients together until they were creamy before adding in an egg, a bit of almond milk and a bit of vanilla extract.

I used the electric hand mixer again to beat the mixture until it was creamy again and well combined.

Next I measured in some Bob's Red Mill 1 to 1 Gluten Free Baking Flour, cornstarch, salt and baking soda.

Using the electric hand mixer I beat until the dry ingredients were well incorporated into the dough.

Then I dumped in some semi-sweet chocolate chips.

I folded in the chocolate chips with a large wooden spoon.

Once the cookie dough was ready I lined a cookie sheet with parchment paper and dropped 1 tablespoon scoopfuls onto the pan.

I put the cookie sheet into a preheated 350F oven for 12-14 minutes or until they were starting to brown on the tops.

I let the cookies cool on the pan for a few minutes before transferring them to a rack to finish cooling.

Crunchy chocolate chip cookies have a slight crispiness when warm but firm up nicely to satisfy anyone in your home that prefers a crunchier result when biting into homemade cookies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some other Chocolate Chip Cookie recipes you may enjoy....

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Crunchy Chocolate Chip Cookies:

• ⅔ cup margarine
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 egg, large
• 2 tablespoon almond milk
• 1 teaspoon vanilla extract
• 1 ¾ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups semi-sweet chocolate chips

How to Make Crunchy Chocolate Chip Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cream the granulated sugar, brown sugar and margarine together using an electric hand mixer.
3. Add the egg, almond milk and vanilla extract. Beat again until well combined with electric hand mixer.
4. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, cornstarch, salt and baking soda. Beat with electric hand mixer until combined.
5. Fold in the chocolate chips with a large spoon.
6. Use a 1 tablespoon scoop or regular tablespoon to drop dough onto the prepared pan.
7. Bake in preheated 350F oven for 12 - 14 minutes or just until cookies start to turn golden on the top.
8. Remove from oven and allow to cool on pan for a few minutes.
9. Transfer to a rack to finish cooling.
10. Serve and enjoy!