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.
Ava says
Hi, just wondering if I could replace the agave nectar with melted honey? Thanks :)
Cheng says
Hi,
Can I replace the Almond flour with plain flour? As my kids are allergic to nuts?
Cheng
Andrea D. says
LOVED this recipe. Absolutely delicious.
Martin @ Leaky gut research says
Great to see egg free recipes!
Yasmin says
I’ve made these two times so far and they are delicious! I’m not sure of the brand of almond flour, as I buy it in bulk from our local Winco store in Visalia California. I also add an egg to the recipe, which helps fluff them up I believe, and I use mediterranean style olive oil and butter rather than butter alone. I’ve used olive oil by itself instead of butter as well, and they come out just fine too. My two year old daughter loves these cookies too, which is great because they are a healthier alternative to store bought cookies that are made with preservatives and other unwanted ingredients. Next time I make them, I will try substituting raisins for chocolate chips.
Alison says
I have just recently switched to a starch free lifestyle due to health reasons and I LOVE these cookies. They turned out perfect. Thank you so much:)
sandra says
Can i use coconut flour?
Kristi says
Coconut flour is not interchangeable with almond flour, you would need a recipe that’s written specifically for it.
MEGAN BACKUS says
I just made both the Pecan Shortbread and the Double Chocolate Mocha – ingredients are delicious but they’re falling apart like sand. Why not use eggs?
Brooke says
I had the same problem with the cookies turning out very fragile. I added one egg to the last batch I made of these and they turned out perfect. Still soft, but not crumbly.
sam says
I made these with hazelnut flour since I cannot tolerate almonds — they looked nothing like the picture, but were certainly tasty!!! The first batch was a little fragile, so we added 2 Tablespoons of Chia seed with 6 Tablespoons water and they firmed up a bit. After not being able to find or create a baked good that I can eat due to food allergies, these cookies were a great treat! Thank you!!!
Carra says
Just wanted to say thank you for posting this recipe! We have four kids and one has to have a GFCF diet. This means, that largely, our entire family is GFCF. These cookies are absolutely awesome!! I made them with ghee in order to have them be casein free. So good! Thanks!!!!