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.
Becky says
Made these cookies today with all your recommended ingredients and I was very careful about measuring and they turned out very runny. Do you ever cool the dough first – or maybe I should use a little less butter? Any thoughts would be appreciated.
elana says
Elana,
You are the third Elana (who spells it our way) that I have met through this blog :-)
I’m glad you found some ground, blanched almonds at the Asian shop and hope you and Vendula like these cookies.
Thanks,
Elana
Elana says
Hi Elana,
I am so glad to have found your website! Like you, I love 101cookbooks and have been making lots of Heidis’s recipes for several months. I am not allergic to wheat/gluten, but my best friend here is. We both love food and cooking and although she uses a special gluten free white flour in baking, I will be happy to use a healthier and higher in protein almond flour. I am in Berlin and can’t get ‘blanched almond flour’ per se, but reading the website, I found a little Asian shop that carries ground up blanched almonds. Can’t wait to bake these cookies for my friend Vendula!
Thanks so much.
Elana
(yes, I also like your name :)
elana says
April,
Glad to hear it!
Elana
april says
i substituted carob chips (since i am allergic to chocolate) and these turned out amazing! my husband has been a little cookie monster with them! lol
elana says
tracey,
So glad you found us over here. I would recommend trying my blondies recipe for now, my forthcoming book from Ten Speed Press will have a brownies recipe.
Elana
tracey says
Elana,
OMG!! I just made these cookies last night and I can’t belive how incredibly delicious they are! Even better than traditional butter/flour/sugar cookies!
I’m 41 and just a few months ago found out that I have food allergies. The main ones being milk/casein and sesame seeds, to a lesser extent, corn, soy, wheat and peanuts. Obviously they are not severe, but they were enough to cause my overall unhealthy feeling, the symptoms I experienced were low grade depression, stomach cramps, constant headaches and hayfever. They had been getting progressively worse as I got older. It’s amazing how good I feel now that I have been eliminating dairy and limiting the other problem foods, even avoiding them altogether when I can.
I took you’re recommendation and bought a 5# bag of almond flour from Honeyville and although I don’t have Celiac’s, I still want to avoid wheat as much as possible. I’m even going to try and make my own bread :-)
Getting back to those cookies! What a joy to know that I can have my sweets with alternative, healthier ingredients AND have them taste good! Now I just need a really good brownie recipe. I’ve tried a few vegan ones and they’re okay, but not great. Do you know of any?
Thank you so much for this website, I’m so glad I stumbled upon it!
-tracey
elana says
Kathleen,
Oh my goodness, this sounds amazing. We have used the cookies to make ice cream sandwiches, however this sounds even better! Yum and thanks for sharing.
Elana
Kathleen Johnson says
Hi Elana, these cookies have become a favorite of our whole family of 8, including those who have no special dietary needs. We prefer just a little less butter and use the sunspire barley malt chocolate chips as my daughter cannot have cane sugar at all. I recently made the rule that any goodie made in our house had to be edible by all family members. My 10yo son had a birthday Tuesday and he wondered what he could pick that everyone could have. I told him not to worry, that whatever he picked I would adapt for everyone. Well, he chose carrot cake and cookie dough ice cream. Carrot cake, no problem, cookie dough ice cream? That took a little more thought. My teenage daughters came up with the solution. They made homemade vanilla ice cream sweetened with agave (we can do dairy but I would use cashew cream ice cream if we didn’t) and they made your cc cookie dough and froze it raw in small blobs on a cookie sheet. Since there are no eggs we didn’t have to worry about safety concerns of raw dough. When the ice cream was frozen but still soft, we stirred in the blobs of dough and ate it up. It was OUT OF THIS WORLD! What a treat. Give it a try for a really gourmet ice cream. Thanks so much for all the work you put into this blog.
elana says
Debra,
Thanks so much for your comment. So glad to hear that you are enjoying these cookies –they are a favorite of mine.
Elana