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.
Bruno says
Dear Elana, this is a great website. However I recommend you to provide the recipes in SI units as well (mL, g), because your recipes are really great, but the conversion bit can take the fun out of it… Thank you!
Laurie says
This is my most favoritest cookie recipe ever!! I like to use hazelnut meal instead if almond flour, and coconut oil instead of butter. This combo with the chocolate chips is to.die.for! Dangerously delicious!!!
Kenda says
Hi Elana,
I just wanted to let you and your followers know that you can use Bob’s red mill in this recipe, here’s how: do not use parchment paper, lower the temp to 325 and cook 10-15. ?
Dee says
I just made these with Bobs Red Mill but I also used 1/4 cup tapioca flour and used 1/2 c cocao nibs and 1/2 c chocolate chips. Yum! I also put the dough in the fridge for about 20 minutes,before baking and flattened them before cooking.
Angela says
Hi Elana, this is the 2nd recipe of yours I have tried and so happy that I found this recipe as have been craving a good cookie especially after buying an expensive gluten free one on the weekend! Here are my modifications if your readers are interested in another butter substitute:
1 for 1 substitution with homemade apple sauce + a little more and less honey (almost 1 cup apple sauce)
1/4 cup honey vs 1/2 cup (wanted less sugar)
1 cup chopped quality chocolate
approx 1/2 to 1 cup walnuts
I forgot I was using almond flour so these cookies are really nutty … altho with the apple sauce, I needed more dry stuff as the flour was really wet so they turned out great, and I was able to bake 16 small cookies and freeze 32 for 48 total!!
Thanks again for the yummy recipe :)
meghna says
Elana, I have made your almond-sesame cookies several times (adding chocolate chips sometimes) and those turn out perfectly. However, the recipe here resulted in a flat puddle, and I used such good ingredients :( I couldnt even scrape them off the foil. So… I froze them and they taste lovely, but this recipe just did not work out for me. I don’t understand why. Do you mean baking powder instead of baking soda? xxx
Nicol P says
Hi Elana, I love your cookies!
filiz says
I tried the recipe with almond flour from Honeyville, and almost the same recipe was on the package in fact, except the grapeseed oil. I used sesame seed oil instead, which was what I had at home and craisins instead of chocolate chips. I reduced the agave to 3/8 cups. The cookies hold its shape really well without an egg, which was great. I try to eat egg free since I have hard time to digest. I hope you have more baking recipes without eggs in the future. I’ve found the cookies a little greasy though. Almond is really high on fat I guess. Next time I’ll skip the oil and use apple sauce.
Thank for the great recipes.
Wendy says
Hi Elana, I’m looking for a chocolate chip cookie recipe that I thought was from your site that had arrowroot flour and cashew (butter) as ingredients (no almond flour at all). I can’t find it anywhere…does that sound familiar? I had substituted cashew meal from TJ’s for the cashews and it was so good… hoping to make them again. Thanks in advance!
Elana Amsterdam says
Hi Wendy,
I don’t have a chocolate chip cookie recipe with those ingredients; you might like my Crispy Chocolate Chip Cookie recipe :-)
Elana
Amy says
Darn! I just made these with bobs almond flour. When they didn’t turn out I went back to the recipe, and there’s the little note at the bottom:(
Marykay says
Lower temp to 325, and don’t use parchment paper
Moni says
Hi, i have been looking for a recipe like yours, i have insulin resistance and currently on a very special diet but i have sweet tooth and can help it to crave any kind of pastry, so my question is, can i omit the baking soda? (i can’t eat this on my diet) or is there any other ingredient that i can substitute for? thank you so much!