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.
Julie says
How can I make the chocolate chip cookies sugar free? Thanks!
Mindy says
Hi! I’m. New to your website and your recipes look amazing. I made the chocolate chip cookies and they were wonderful, but I had bathroom issues the next morning. :) it happened both time I made them using JK blanched almond flour.
Should I be soaking the flour first? If so, how should I make that conversion in almond flour recipes? I’m afraid to ruin the flour trying to soak it and then lose most of it in the liquid.
One last question. What are your thoughts on the safety of almond/nut flours in baking and consuming so may nuts at once? I found information sating that nut flours are high in Omega 6 and PUFA, especially when heated. Would you please comment on this?
I love cooking with blanched almond flour, so any advice you can offer would be greatly appreciated. I do nor want to worry about free radicals floating around my body every time i bake with it. ;)
Thank you!
Emerald England says
I substituted 1 egg & 5TBS of melted coconut oil. They turned out perfect! Thank you so much. I recommend you to everyone I know who is going gluten free. <3
Gina says
First of all – thanks a lot!
The cookies did turn out super yummy
I am not sure if you are aware- but agave syrup is really not that great for ya :)
Agave nectar is highly refined, and contains more concentrated fructose than high fructose corn syrup. I know your diet is very clean, so just thought i’d share that
http://www.foodrenegade.com/agave-nectar-good-or-bad/
Have you ever experimented with liquid stevia?
i substituted agave for maple syrup in the recepie, but would love to try it with stevia
Thanks again!
Ronda says
Just wanted to say these cookies are AMAZING! and I did use Bob’s almond flour–it was the only almond flour available and was worth taking the risk. I also subbed coconut oil for the butter and added chopped/crushed walnuts and shredded coconut and they turned out FABULOUS!
Nina Suggs says
Hi Elana,
I have recently found your web site as our family strives to eat better. I made your chocolate chip cookies today for my kiddos. Needless to say they were gone within 2 hours of coming out of the oven. I can’t wait to try some of your other recipes I absolutely love to bake and have been experimenting with almond and coconut flours. It’s so much fun coming up with new recipes. Quite different than all purpose flour and white sugar. any pointers you might offer would be greatly appreciated.
laura cazares says
i try the recipe but i use safflower oil y taste great
2 cup rice flour
1 cup tapioca
1 cup flaxseed flour
3/4 T arizona honey sugar
1/4 T brown sugar
3/4 T milk
1 tsp sea salt
1 egg
1 1/2 tsp vanilla
12 oz chocolate chips
o1/2ptional (rainsis,almond,walnuts,pumkin seed,)
1/2 T safflower oil
1 Tsp baking soda
2 bananas
my family loved the cookies
Cammy says
Elana,
I’ve made these cookies probably 4x this week! I loove them and the dough is quite forgiving because I started to experiment with other flavors & measurements. Even my family cant even tell they are gluten free or even vegan!!! I feel so good baking these knowing they arent harmful nutritionally! THankyou so much for this recipe!
@Asianmakeupdiaries, coconut flour is highly absorptive & would probably not be the best substitute for this recipe~~~
An says
Hi Elana,
I tried this recipe with coconut flour and the batter turned out very very dry. It actually just looked crumbly. Anything I can do to get the right texture while using coconut flour?
Caitlin says
If I only wanted to bake part of the batch, would the dough store alright in the refrigerator or freezer?
Laura says
The cookies were MUCH better after I put the dough in the Fridge for a couple hours. The butter hardened and then melted beautifully making for a crisp, perfectly browned cookie.
Elana says
Thanks Laura!