gluten free chocolate chip cookies

Chocolate Chip Cookies: Video

This gluten free chocolate chip cookie recipe video tutorial is the first in a series of video tutorials that I will be making of my favorite recipes. I hope you have as much fun watching this as I did making it. Enjoy!

Chocolate Chip Cookies
Serves: 24 cookies
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form 1-inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

* Please note: Bob’s Red Mill Almond Flour does not yield successful results when used in this recipe. For more information regarding this matter please see my FAQs.


  1. Thea says

    Elana – these are the best cookies ever! I know you hear this a lot…but thank you for all your work! I have been GF for 24 years….so grateful for all your contributions…making thenGF life just a bit more enjoyable!

  2. L.E. says

    Made these a several times couple years ago using coconut oil because I didn’t have grapeseed oil (and have plenty enough other oils that I couldn’t justify buying yet another type). The dough was a bit oily but the cookies kept their shape and didn’t spread out too much. I did refrigerate the dough for about 15 minutes or so the second time on a very hot day and it helped. They came out fantastic; my teenage stepson loved them, my husband (a meat and potatoes guy) loved them, and they never lasted long in our house. They were just delicious!
    I am making them today using unsalted butter as an experiment and I thought I’d leave a very appreciative post in the meantime.
    Thanks, Elana!

  3. K says

    Love this recipe! So I didn’t read the instructions and bought almond meal instead…so I followed the rest of the recipe and used coconut oil and chopped a few squares of 72% chocolate bar instead of chocolate chips. I also added in an egg. The result? Cookies that are soft and have the texture of an oatmeal cookie – slightly chewy. Thanks for the recipe!!

  4. Molly says

    I have a daughter who is was diagnosed with failure to thrive. She also has many food sensitivities. She loves your recipies!!! Do you know what the calorie content is in these. We are now having to keep a log on every calorie. Thank you so much. Your recipies have changed our little girls life.

  5. DDuran says

    I really like your books
    the recipes are so easy but it’s hard to find good Almond Flour do you have any recommendations please let me know.

    Can you use Almond flour to make Empanada Dough and how do you sudstitute Almond flour in a baking recioe that uses regular flour if you are not used to baking with Almond flour.

    Thank You

  6. karen says

    Will try them tonight. I will try them with coconut oil instead of grapeseed oil. I hope that is okay! Why don’t you use coconut oil?
    THanks, Karen

  7. says

    I did not try these cookies yet because they have Agave in them!

    Unfortunately it has been discovered that, Organic or any type of Agave is the same as eating High Fructose Corn-syrup.!

    I noticed in Dr. Weil new cookbook last year, that he used Agave. When I emailed him about it, he said it was a big mistake, as now he also knows Agave is the same as
    HFCS..He also said, all the new cookbooks will take out using Agave.

    I’m guessing Agave can be replaced with Organic Raw Honey..
    Does anyone know if Honey can be used in place of Agave?


  8. karen says

    the cookies were AMAZING thank you so much for this delicious recipe.I also tried the coconut macaroons and they were outstanding.But the batter was a bit drippy when i made a different batch is that normal?

    best regards,

  9. Jess says

    Made these today with coconut oil instead of grapeseed oil and oh my gosh they were amazing!
    definitely making them again, cant believe how something that tastes so good can be healthy!
    Thanks for the recipe
    Jess xx

  10. MLR says

    Ok-so I used coconut flour to sub for some of the almond flour I was missing-big mistake!
    I used coconut oil and Stevia and what can I say…the cookies where crumbly,had a strong coconut flavor and where kinda bitter-prob from the Stavia :(.
    next time I’ll try using the right things.

  11. says

    I have made these twice, deviating from Elana’s instructions in different ways both times. Both times, instead of agave, I used maple syrup in equal measure. Instead of grapeseed oil I used coconut oil in equal measure.

    Trial 1)I used Bob’s Red Mill, because that’s all I had. To adjust for it’s coarseness I sifted it and ran the meal through my grinder. It turned into a paste and still had a lot of its coarseness. Since the coarse almond meal won’t absorb enough moisture to bind the cookies together, I added coconut flour a teaspoon at a time, about 3 in all. The cookies still fell, oozed into each other and broke apart easily, but they were still delicious. Except for the excessive vanilla taste…

    Trial 2) I got my hands on some fine almond flour, reduced the vanilla by half, cut out some of the maple syrup and didn’t melt the coconut oil down as much as last time. The oil was soft, but not liquid. I didn’t flatten the cookies. They didn’t flatten out in the oven, they baked into balls, but did not crumble! I had to overcook them and burned the bottomsm a little to get the centers to cook through. These cookies need to be flattened.

    This is a great recipe and held up to my substitutions and adjustments. Next time I make them, I’m going to add back a little vanilla (still not a full tablespoon), I’m not going to put more chocolate chunks than called for (oops), and I’m going to lovingly flatten them BEFORE they go in the oven.

  12. Johanna says

    This is by far the best chocolate chip cookie recipe! The cookies are so rich and decadent. I’ve also tried adding cocoa powder for double chocolate chip cookies, which was also good. Thank you for sharing this delicious recipe! :)

  13. Lacie says

    I love these cookies. I make them w/ maple syrup instead of the agave and sometimes coconut oil instead of grapeseed, but they still always come out deliciously. They’re the first things I ever made from this site, but I have gone on to try many of your recipes. I really feel like you’ve revolutionized my kitchen and my eating habits. So, this is a review and I really do love these cookies. But I also was feeling especially grateful to you after making your cherry cake and wanted to actually put out a written “thank you” to you for all you share on here!

  14. MLR says

    if I want to substitute the grapeseed oil for butter,or coconut oil-how much do I need?

    And about the sweetener-I use Stivia.How many drops would I need?

    • says

      MLR – I used an equal measure of coconut oil to grapeseed oil.

      On your stevia question, you should go by taste. However, you need to replace the 1/2 cup of liquid that the agave added to the recipe, a few drops of stevia won’t do it and your dough may not come together. I replaced the agave with maple syrup but you could also try honey if you like the taste. If you’re committed to using stevia, perhaps try a recipe designed for it. If you’re trying to reduce your sugar intake you could try Elana’s primal chocolate chip cookie recipe which only calls for two tablespoons of honey.

  15. Kristien says

    I followed the recipe pretty closely, though I didn’t have agave nectar (and had just run out of honey) so I used 100% pure maple syrup instead. I am trying to keep my sugar content on the lower side since I previously had breast cancer and a lower sugar diet helps keep recurrence risk low. So, I have been reducing the amount of maple syrup in the recipe and recently was able to get away with 3/8 cups of maple syrup rather than the 1/2 cup. I’m going to keep tweaking to reduce the sugar, though at some point, I envision either needing eggs or another ingredient to keep everything together. I love this recipe and everyone who’s tried it wants the recipe, so clearly a delicious cookie with or without tweaking!

  16. ryan says

    can the grapeseed oil be substituted with another oil? what about olive oil if it wasn’t too heavy a flavor?


  17. Van Lee says

    In regard to the use of homemade almond meal for the chocolate chip cookies, I had to make my own almond meal with the food processor and the cookies tasted great. We are posted overseas and do not always have access to specific ingredients called for in these recipes. If you have to make your own almond meal, the cookies are still really good. Living overseas, we learn to be flexible and resourceful with still great results.

  18. Amy says

    I just whipped these out of the oven in sheer excitement to try them, and burnt my tongue because I could not even wait for them to cool down! You are so amazing Elana! Kudos to you.

    I can’t even imagine how much better these would taste if I used the almond flour that you recommend. I make my own almond mylk and can’t imagine wasting the beautiful pulp.

    I am also in love with your paleo bread recipe. I share it with anyone and everyone because it is so simple and tastes soo good!

    Thanks for the inspiration that you bring to so many people.

  19. says

    Just made these with coconut oil, I chopped up dark chocolate chunks finely, added some chopped walnuts and finely shredded unsweetened coconut. Then for sweetener I used raw honey and maple syrup (1/4 cup of each). They’re soooo good! Thanks for an egg free recipe too! I’ll be passing them onto my best friend who has a son with an egg allergy.

  20. Kathryn says

    I read with interest the comments about altitude…… I’m in Sydney and facing different problems – 100F and 90% humidity! Both make any kind of baking treacherous. Anyway I made these last week. I didn’t have enough agave left so supplemented with a tiny bit of sugar (bad I know and I hear you all tisking!) but they turned out really well. My father in law ate 4 without blinking.

    • says

      Another nut or seed flour might work. You could make your own nut/seed flour in your food processor. Grain based flours won’t substitute in recipes designed for nut and seed flours. Maybe try something like sunflower seed flour if that’s safe for you. Just a warning though, sunflower seed flour reacts with baking soda and turns green. It’s still good to eat, just green.

  21. Pypre says

    I just made these cookies with my sister. They were delicious. I felt like I was blowing my diet! That’s how good they were! I will say that we tweaked the recipe a bit as well, using Bob’s Red Mill Almond Flour.

    I know it’s suggested not to use it but we added an egg and some baking powder. We also used a quarter cup of honey and a quarter cup of coconut sugar instead of agave nectar. We put them in the freezer for about 10 minutes before we baked them and they turned out perfectly and absolutely delicious.

  22. Bud says

    Nice recipe, I made some substitutions, since I don’t do agave and grapeseed oil. I used coconut nectar and coconut oil. I also added a little coconut flour for texture, and it turned out great! Thanks for the recipe!

  23. Sian says

    Hi Elana! I made these cookies today – my first attempt at one of your recipes as I only stumbled across your site yesterday – and they are!!! You can’t even tell that they’re grain free. I replaced the agave with honey and the grapseed oil with coconut oil but they are truly delicious. I was meant to try the bread today as well but I forgot to buy more almond flour. I don’t suppose you have any recipes for soft tortillas or yorkshire puddings by any chance? Keep up the good work – you are now a permanent fixture on my bookmark bar :)

  24. says

    I really love this recipe! I don’t have Celiac disease, but I love to eat gluten-free as it makes me feel sooo much better and I’ve lost weight.

  25. Jennifer says

    Just made these cookies and they are amazing. I couldn’t find Almond Flour so I used Almond Meal instead. It doesn’t have the same smooth consistency as regular flour but I have to say it was still amazing. I too ate less cookies than I normally would. I am on a hunt daily to find Almond Flour, since I live in Surrey, BC, Canada – it is near impossible. The only thing I can find is Bob’s Mill, which at your advise I have steered clear from. I think I am just going to give in and order online. Love love love all your recipes.

  26. Jenna says

    These are great! Reminds me of the days I used to bake Toll House. I used melted butter instead of oil and I usedBob’s Red Mill almond flour and they still came out great! Thanks Elana for another great recipe!!

  27. demi says

    i am sorry i post here but i dont know where else to post.i want to use a coffee grinder to make almond flour as i cant afford to buy it from store packed.are all grinders suitable or some are better for nuts.i saw on amazon the krump coffee grinder which is cheap too.will it work??thank you and sorry for posting it here.anyone could answer me.thanks!!!!

  28. Sherry says

    Hello! I made these cookies last night and they were so delicious. I didn’t change a thing and they came out perfect. I love a chewing cookie, if you baked them a bit longer you could get them a bit less chewing, but I love them just how they are. I gave a plate full to my mom and dad and they said it was the BEST cookie they have ever eaten. We are new to almond flour and agave nectar and we have just been so thrilled with the outcome of all these different recipes.

    A Big Thank you To Elana!!!!!


  29. Jenn says

    I love these cookies and have been making them for months and trying different variations. I wanted to cut the amount of agave and oil and today I made my best batch so far. Here are my changes.

    I used…
    1/2 Trader Joe’s almond flour and 1/2 blanched almond flour ( makes cookies a little nuttier)
    1/4 cup agave
    1/4 cup grape seed oil
    1/2 cup applesauce

    I put dark choc. chips in half the batch and added some cinnamon and raisins to the other half…yummy!!

    I have been craving oatmeal raisin cookies and this did the trick.

    Thank you for all of your great recipes and tips!

    • Sherry says

      Hi Jen! Well I am excited to try these variation. I love love these cookies but it would be nice to not have soooo many calories.

      Thank you, I will try it this week!


  30. Alina says

    If I was not to use the agave nectar at all, would it be a problem?
    Can I substitute partially coconut flour for the almond flour? If I can then what other changes I would have to make?
    Thank you.

  31. Janice Cook says

    I made these and they are flat as pancakes and oily. I couldn’t get them to form into balls . They taste fine other than the fact that they’re on the oily side, but they are in pieces. I used Honeyville almond flour and Spectrum grapeseed oil. For the 2nd dozen I added more almond flour until the consistency was no longer liquid and would hold its shape. They’re in the oven now and look much better. Can’t wait to taste them to see if they’re less oily.

    • Susan D says

      Janice, did you try weighing the flour? If you have a digital scale, it’s 10 oz for the 2 1/2 cups. I’ve made probably 15 different batches of Elana’s cookies (using butter instead of oil and coconut palm sugar instead of any other sweetener) and all of mine have come out really great. I started doing this after I tried my first batch where I measured the flour and ended up having to add more, so now I always weigh and it’s easy and consistent. If you don’t have a scale, I have read on here somewhere that the flour needs to be packed more.

  32. Susan says

    I noticed there are a couple of different measurements for all of these chocolate chip cookie recipes and this is the only one that uses 1/2 cup of chips. I just tried the vegan ones, which is differs from the butter ones with the salt and baking soda and also uses 1 cup of chips, which I thought was too much. Then I saw this recipe and it only uses 1/2 cup of chips, so I think I will just use this recipe, but I use 1/2 cup of pastured butter and 1/2 cup of coconut palm sugar (melted in a pot with 1-2 TBSP water). I tried them fairly soon out of the oven and they were really good, but I’m waiting to see how they are after they cool. I also agree with what some others have said in that they seem to satisfy with less as opposed to having to eat practically a whole batch of cookies in a day!

  33. Christina says

    These have become a staple in my house! Sometimes they may qualify as a food group, but we try to practice self-control. Elana, these seriously are AMAZING!

    Anyway, wanted to tell you that I’ve started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones. I think it’s 1:1. However, I tend to go on the less sweet side of things, so I’ll even cut the measurement of your sweetener in half. For example, for the vegan choc chip cookies, I’ll do 1/4c coconut palm sugar syrup in place of the 1/2c agave. The cookies are fabulous this way, as well as any of your cupcakes, sauces, pumpkin custard, any baked items of yours from your website and both books (and I’ve probably tried MOST of them)! Thanks for all the wonderful eats!!

  34. nancyt says

    just made a batch of these…they were super quick to prepare and taste amazing…such a great tasting & healthy treat :)

  35. Bina says

    Hi i just wanted to say that contrary to you faq on almond flour, i have bought ( exclusively) almond floyr in bulk from my health food store which is just their blanched almonds ground. I have also ground blanched almonds in my blender and with every recipe i’ve made from your site has yielded great results. I live in israel and we just dont have access to any of the brands Elana reccommends. I have had to learn to improvise! And it works just fine, no disappointments.

  36. Lauren says

    These may just be the absolute best chocolate chip cookies! I have always loved putting almonds or oats into my cookies because I love the nutty flavor, but I think the almond flour is the ultimate ingredient now! Thanks for your delicious recipes! Your blog is a true blessing!

  37. says

    I absolutely love these cookies. I make them all the time, and have yet to hear a single complaint. Even my junk-food-loving roommate loved them. However, I usually make bigger cookies and don’t press them down so they’re nice and fat.
    For any cinnamon lovers out there, I tried adding some cinnamon to these last night and they came out amazing.
    Thanks you so much for this amazing recipe!

  38. Sharon says

    Great recipe!! I only had Bob’s Red Mill almond flour so added 2 cups of Bob’s almond flour and half a cup of arrowroot powder (soaks up moisture) I also sieved the almond flour first. And I added 1 table spoon of fine flax seeds and raisins instead of chocolate chips (for extra fiber). I made 16 cookies (made almost 1 inch balls) and cooked for 13-14 minutes. I left the cookies to cool before touching (allows them to harden up so no crumbling when you move that). Everything worked out great and cookies were fantastic!

  39. says

    I have made this twice. 1st time I halved the recipe since I wasn’t sure if it would work and I didn’t want to waste the very expensive almond flour. But oh my! They were so good!!! So today I made another batch and I am resisting their call to me! Lol! Thanks for sharing!

  40. toadflax says

    I’m really interested in this recipe. My only question: Do you really only make a 1/2″ ball of dough to put on the baking pan? That’s tiny, about the size of 2 chocolate chips! I’ve always used about an 1″ or 1 1/2″ round dough ball. It doesn’t seem like enough.

  41. says

    I used this recipe to make Snickerdoodles!

    I left out the chocolate chips and instead rolled them in cinnamon and coconut sugar and they were amazing!

    Photos here:

    I used Coconut Syrup instead of Agave Nectar. When I first found this site I saw that you used Agave Nectar, which I had never heard of, so I bought some without researching it. (Careless on my part, I know.) I only used it once a week or so but after a few weeks I started having sharp pains in my liver. This happens to me if I ever drink alcohol or take Tylenol as I have a week liver due to being a preemie. It took me a while to figure out what was causing the pain this time but once I remembered that the Agave Nectar was the only new food I had introduced into my diet I started researching it and found that it it processed in the liver, not the intestines, so I knew that was the problem. I stopped using it and the pains went away. But that scared me away from using it! I’m sure, in moderation, it works fine for people with healthy livers but my liver does not like it. lol

    Thanks for the great recipes!

  42. Kate says

    Hi Elana,

    I am intrigued by this idea of using almond flour! I have been using Bob’s gluten free mix, and it doesn’t seem to sit well with me for some reason.
    I am concerned by the use of agave nectar in this recipe as recent studies have shown it to have levels of fructose as high as hfcs, but it should be easy to substitute raw honey or even sucanat.

  43. Rachel says

    I made these cookies last night with some modifications according to what I had around the house, figuring I’d give it a go and see what happened. Fortunately, they turned out scrumptous! I used unblanched almond flour from Trader Joe’s, coconut oil instead of grapeseed oil, added 1/2 tsp xantham gum so they’d stick together, and a bit of amaranth flour to thicken it up. I plan to try the real recipe sometime soon, but what I most want to comment about is how wholesome and filling they are! I have been known to finish off an entire batch of cookies in 24 hrs, but these cookies left my cravings satisfied and I felt no need to eat a ton of them at once. Eating comfort food using good, wholesome ingredients makes such a world of difference! Can’t wait to try more of your recipes, Elana. Thank you!

    • Carolina says

      I noticed this too! I have recently removed gluten from my diet, as I do not feel well when I eat it (and I do not seem to digest it well). I gave it up through observation of my body (no formal diagnosis), and am really seeing some wonderful transformation in my health and body as a result of removing gluten from my diet–I don’t eat much in the way of grains at all anymore, actually. Anyway, I have just recently found Elana’s blog and book, and have made a few of the recipes (including these AMAZING cookies that are cooling on the kitchen counter right now). I have found that I enjoy the almond flour products at least as much as their traditional grain flour counterparts, but I do NOT feel compelled to overeat them. This is a revelation to me–I do not tolerate grains well, but I had a terrible time controlling portion size when I would eat them–I would eat them compulsively. I am so excited to go gluten free, feel amazing, yet still have a treat now and then that I can feel good about. Thank you Elana!

      • Susan says

        I agree with this–I’m not sure what it is, but I had my fill after maybe 6 small cookies, which, for me, it quite a bit less than what I would have eaten if I had made regular flour chocolate chip cookies.

  44. Summer says

    Hello Elana,

    Thanks for sharing all of these great recipes and tips! I really appreciate that you’ve done so much good work coming up with great gluten free recipes that “others” (gluten eaters) will enjoy as well.

    I am wondering about the selection of grapeseed oil and agave nectar in some of your recipes. I am a nutritionist and follow the work of The Weston A. Price Foundation (WAPF). If you are not already familiar or for more info. on this great non-profit nutrition education organization, please visit There is an article on the site entitled “Worse Than We Thought” about agave nectar. It was certainly eye opening for me!

    Also, Dr. Mary Enig has some articles on the site about fats and oils and recommends against using grapeseed oil. Coconut oil is a great substitute for that.

    I am interested to hear any feed back you may have about this article or the WAPF and any substitutions you may recommend for the agave that is listed in several of your recipes. I know that you care about the health of your kids and thought I could give back a little bit to you since you’ve contributed so much to others like me!


  45. Justine says

    I love this cookie!! We made them today and they rock so much…they are almost gone but I may make another batch tomorrow, and add some coconut to them as well!! thanks so much for all you do, Elana…it is inspiring truly!!!

  46. says


    Since I primarily bake with almond flour, this would probably be a better question for the forums –there are lots of people there who might be able to offer you advice.


  47. says


    First, I steer clear of Bob’s Red Mill as it is more than twice as expensive as other almond flours. Second, it is not as finely ground as Honeyville, Lucy’s and others. Third, several people have made this recipe with it and reported very poor results.

    That’s the story. Hope you are well.


  48. says


    What a great success story! Thanks for sharing it and for being an inspiration to me.

    I love writing recipes and am so glad you are enjoying them.


  49. Jim says

    I love your recipes. I tweaked this one slightly by using a mix of stevia and splenda as the sweetener instead of agave nectar and I used Carb Safe dark chocolate instead of the Dagoba drops. The result is that I can finally have my chocolate chip cookies without the guilt and can I just say that Iv lost almost 20 lbs since Iv replaced the white flours and sugars with the almond meal and alternative sweeteners! Thank you so much for this site Elana. Youre recipes are helping me change my life.

  50. Veena says

    hi i wanted to say thanks for the recipe. i made them for my sister, who is trying to get gluten out of her diet, but since she’s not a total vegan (still eats eggs and a few kinds of cheese), what I did was add a beaten egg, and reduced the amount of oil. I also increased the amount of chocolate chips, because we love chocolate! The cookies came out soft and chewy.

  51. P says

    Dear Elana,
    After having spent most of my earnings at O! Pizza buying your cookies, I have decided to make them myself. Your video is very helpful and I now have the confidence to attempt it!
    -P in Boulder

  52. Nat says


    I tested this recipe tonight, they came out great and delicious… For a GFCF like me, it’s more than perfect… Thank you so much !!!!

  53. says

    Jessica -Thank you so much for your feedback. I’m glad that your daughter liked the cookies and I will definitely keep rolling out the recipes! My family likes eating this way too –even the ones that aren’t on a GF diet.

  54. Jessica says

    Wow – Elana – I just made these. I ground the almonds myself in my Waring blender – it actually worked. I sifted it to make sure. Anyway – this is my first gluten-free cookie so I’m a bit elated. My 2 year old daughter scarfed a whole one and I know my husband will try to scarf the rest. Please keep these kinds of recipes coming. I don’t have celiac but feel this is a healthier lifestyle for my little family.

  55. says

    Hi Again M- I am using Borges brand grapeseed oil that I get at the local health food store. I haven’t found organic grapeseed oil yet. Have even looked at suppliers over seas.

    I will find a good one online that I can recommend in the near future under the “purchase” section of the blog, since all the other main ingredients are listed there.

    Thanks for another great question!


  56. says

    Hi M in Boston- As you know I am up here in Boulder at 5,000 feet. I have friends and family in NY and California who are making these cookies without any changes and said they come out great. Let me know if you have any other questions.


    • May says


      I was wondering about the question of altitude as well. I’m in California and I follow the recipe exactly, but find that the cookies come out super thin and too moist. I looked carefully at your video and my batter seems to be more moist than yours Alana.

      All that said, the flavor of the cookies are terrific. Even my picky daughter likes them a lot. I need to fix the texture though. I will try to adjust the liquids and see what happens.


      • elana says


        Thanks for your comment. What brand of almond flour did you use? That can make all the difference in my recipes :-)


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