This gluten-free, naturally-sweetened chocolate chip cookies recipe has just 7 ingredients. Go ahead, try one.
This is one of the first chocolate chip cookie recipes that I created. Two subsequent recipes for gluten free chocolate chip cookies that I think are even better than this one include my Vegan Chocolate Chip Cookies, here on this website, and my all time favorite gluten-free, dairy-free chocolate chip cookie recipe in The Gluten-Free Almond Flour Cookbook.
For those of you that were wondering, I use this website as a journal for the recipes that I write. I love all of my recipes, I test them all numerous times, however, it is only the most special and unique recipes that make it into my cookbooks. And, by the way, every recipe that goes into my cookbooks is tested by numerous people, including professional recipe testers. Sometimes recipes are tested upwards of 50 times before they make it into my books.
Chocolate Chip Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 10 tablespoons butter, melted
- 1 tablespoon vanilla extract
- ½ cup agave nectar or honey
- 1 cup chocolate chips
Instructions
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Form 1-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool and serve
* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this and my other recipes. For more information regarding this matter please see my FAQs.
elana says
Lynn,
I don’t have a solution for you currently; however if you look at my FAQ’s, you will find a link where nutrition info can be calculated online.
Thanks,
Elana
Lynn says
I recently found this site and am drooling over the recipes I’ve not tried yet. My concern is that I’m a type 1 Diabetic/Celiac on an insulin pump and keep track of ALL my carbohydrates and Calories. Is there a way for me to decipher what they are in your recipes?
Thanks so much!
Lynn
elana says
Hi Courtney,
I’m so glad that you and your family enjoyed the cookies. I always love your comments, and even more so now that I had the opportunity to meet you in person!
xo Elana
Courtney says
Hello Elana! I am in Florida at the moment visiting my mother. My mother and I try to get away one week out of the year for a beach trip. No husbands, just us girls. I just saw my grandparents which is a very rare occasion. My nanny is so intrigued by the natural products I brought with me… almond flour, agave, sea salt, etc. Last night my nanny and I stayed up late making your chocolate chip cookies together. This was such a special moment for me. I couldn’t have made this connection with her had it not been for your website. I am sure she will not be around very much longer. Her health is fading quickly. We just laughed, tasted and had an incredible evening. As I disappeared to get ready for bed I came back into the kitchen to cover the cookies. The cookies had quickly gone from a whole pan to a plate full… My papa just sat in the recliner with a big smile on his face. Apparently he enjoyed them, too! Thanks so much. I will connect with you again soon.
Courtney
elana says
David-
Sounds like you are getting some experience in experimenting with recipes. This takes a lot of practice and patience. I don’t have any formulas –I just keep trying again and again until I get it right!
Elana
david says
I recently made ginger cookies with almond flour/meal instead of all purpose flour (swapped 1:1 in a recipe), with the result being that they tasted great, but never firmed up. In fact, each ball melted into the next one until it turned into one giant sheet of cookies. Could this be because I used almond flour instead of AP flour, or maybe because I used butter instead of shortening (again, swapped 1:1)?
elana says
Hi Reveka -Thanks for stopping by. Since I am now on a DF eating plan I would say go with the recipe calling for grapeseed oil and less chips –that’s the staple in our house these days. :-)
Lesli says
Hi – This is my 4th recipe of yours – love it – love the book. Thanks!! My question is about butter. We aren’t a DF family and since we have our own milk and butter (from our cow) I would rather use the butter instead of buying the grapeseed oil. Is there a standard conversion that you use? Thanks!
Lisa says
I just made these with only 2 tbl of butter and 3 of coconut oil. Then added a 1/2 c of unsweetened apple sauce. I used 1/4 c of coconut flour so I wanted extra liquid. I then added 4-5 tbl of monk fruit instead of honey. You can use as much as you want to taste. I also added one beaten egg. They turned out perfect. Held a perfect cookie shape. I arranged the choc chips on top, instead of all thru the mixture to cut down on calories. I still have a little choc with every bite!. My other half of the batch I added the powdered choc peanutbutter and they were amazing too!
revekah says
hi elana – i do love the cookies and they’re so easy to make. there are two chocolate chip cookie recipes; one calls for 10tbl of butter and 1c chocolate chips and the other calls for 1/2c grapeseed oil and 1/2c chocolate chips. which do you recommend?
Elana says
Hi Barbara,
Thanks for your comment. This has actually happened to me once before with this recipe –although I have made it literally hundreds of times.
Did you take the almond flour straight from the fridge? Was it cold? When I have done this the cookies turn out like yucky little pancakes, just the way you describe.
Another possibility would be the type of salt you were using; I have had friends report less than good results when using kosher salt.
Can you give me some more hints? I would like to help you out with this and want you to have cookie success.
Elana
Barbara Trexler says
I made the Chocolate Chip Cookie recipe from the Denver Post. Called for grapeseed oil, not butter. It was a flop–thin, spread out cookies that never held form, greasy on base. Used Bob’s Red Mill Almond Meal/flour, from blanched whole almonds. Any suggestions as to what went wrong?
Chrisitna says
I made my cookies with grape-seed oil, Alana’s recipe, and turned out incredible! Alana, do you know a fat or calorie count for these cookies? I made mine gluten and dairy free. Any info would be amazing. I love love love how the cookies turned out and have turned so many people to loving these recipes! Incredible! Thank you thank you thank you!
Kelly says
I use sparkpeople.com – I add my recipe to the site & it figures the calories, fat & such.
Wanda COx says
Hi Christina, can you tell me how much grapeseed oil you used and did you substitute it for anything? Thanks,
christine says
I just made the recipe from he Denver Post and I’m at an altitude of 8500′. The cookies were a flop, one massive cookie on the sheet. Tastes good but not able to serve for the Holidays. Very disappointing. Any suggestions for next time Alana???
elana says
Thanks for your comment, and I’m happy to help you trouble shoot. I’ve made these up in Vail where we’re at a pretty high altitude, and that does not affect the outcome of the recipe.
What type and brand of almond flour did you use? Some brands don’t work in these recipes.
Elana
Bernadette says
I’d try adding an egg to it. I’ve made this recipe both with and without an egg and noticed the egg makes a “fuller” cookie.