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.
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Crystal Rodriguez says
Hi,
This is my first post and attempt to bake a cookies from the recipes you have posted. The chocolate chip cookies turned out wonderfully. I have been attempting your recipes for a while now and it felt really great to have all of the ingredients on hand! I have a whole new outlook on cooking and eating.
Thanks!
daniela says
Hi, Can I sbstitute the almonf flour for normal all porpurse flour??
Avah Kinser says
Can you use coconut oil in place of the butter. We can’t have dairy?
I love your web-site.
Michelle says
I made these cookies work with bobs red mill almond flour.I aded about 1/4 c. sorghum flour and 1/4 tsp. xanthm gum. I also creamed the butter instead of melting and added about 4 drops liquid vanilla stevia. yum! i did cook them until they were golden brown.
Courtney smith says
Just made these cookies for my niece who is gluten free. She said they taste just like “regular” cookies, my 14 year old daughter also ate them and loved them! Thank you so much for this and all of your other recipes:-)
Amy says
I adapted these as I don’t use agave. I only sweeten with Stevia.
I followed the recipe exactly, same brand almond flour, etc.
They turn out perfect every time. Can I share my adaptation with you?
I simply use 1/2 cup no sugar added apple cider and add stevia to it until it tastes really sweet. Then I add that to the cookies instead of the agave syrup.
If it winds up a bit too “wet”, I add just a tad more almond flour.
Additionally, I use Lilly’s brand Stevia sweetened chocolate chips. Fantastic!
No sugar, no agave, no flour, THANK YOU Elena! Even my children love these. The way that I make them, they are a doughy cookie, not a crisp cookie. If you are looking for a crisp cookie, this won’t work for you. This is a chewy, satisfying, melty and delicious cookie.
Amy says
interesting, I just noticed that this recipe calls for melted butter. I follow the one that has your name on it, on the back of the Honeyville bag. No butter, grapeseed oil instead. Just fyi. I will need to try it with butter just to see if my adaptation still works! Plus…I uh, love butter.
Sharon Bajwa says
I added half cup of coconut oil instead of butter and baked for additional couple minutes. My cookies turned out great.
Thank you for this amazing recipe :)
becky says
Wow.. since finding your site I have been a baking machine. I cant eat it all fast enough but Im just so intrigued and inspired with baking with almond flour! Id never done it before.
Ive baked your paleo bread, your cinnamon muffins and now the cookies. Delish! THANK YOU.
Anna A. says
Has anyone tried to make this recipe lower in sugar? I find the 1/2 cup honey or agave with the chocolate chips to be way too sweet. I tried using a bit more oil and just less honey overall, but the cookies wouldn’t hold together…tasted good though. Would adding an egg help? I’m a bit new to baking…especially GF baking.