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.
Haleigh says
I just found your website this week, and had to make these chocolate chip cookies. They were SOOOO good! I used half maple syrup and half coconut sugar, a little too sweet, but my husband loved them. I also used homemade almond flour, which is not as fine as the flours you recommend, next time I will try it with the almond flour brands you suggest. I think maybe next time I will try it with stevia also. I love your website, there are so many good recipes that are actually really healthy. Thanks for all the work you do, so that everyone else can benefit from it. We really appreciate what you do! Thanks!
Tom says
This is a great, great recipe. My family loves them and we all dont have sensitivities, etc.
Anyhow, I am wondering if you have any insight how I can mimic a “Nestle Toll House Pie” along the lines of this recipe.
Wife’s birthday is coming….
Allie says
These were wonderful, my girlfriend is insulin resistant and I’m celiac, these were the perfect cookie for us! We always made cookies for one and now we can both enjoy them. We just substituted honey for agave nectar and they came out amazing!
Susanna says
I notice you use 78% Cocoa chocolate (I believe this has sugar in it still). I am completely sugar,soy,dairy and gluten free. I use Agave as a sweetner. Is there a chocolate out there I can use that is free of all this that would not be too bitter?
Jenny says
I just made these and they were so good! I did make a few alterations to suit my needs…I substituted honey instead of agave (used a little less than original amount), added 1 egg, and 1 TBSP coconut flour and they turned out very nice. Thanks for your wonderful website! I can’t wait to try more of your recipes! :)
Emily Stern says
Hello,
I made a rendition of these cookies When I taught a cooking class for 4 year olds yesterday, and they LOVED them! I omitted the chocolate chips and made little sandwich cookies with almond butter and fruit-sweetened jam and it was a total hit. Thanks so much for all of your great recipes.
Emily
Heidi says
WOW! I just made these cookies (literally, the last batch is finishing up) with Earth Balance instead of butter and Bob’s All Purpose Flour w/Xanthan Gum instead of almond flour (I couldn’t get any this quickly) … these are AMAZING. I cannot stop eating them. Thank you so much for making a wonderful, healthy indulgence!
Angie says
Wow! My daughter and I just made these and they are delicious!
Claire says
These cookies were SOOOOOOO good! I couldn’t stop eating them! We made them with the butter recipe instead of grapeseed oil, and they tasted wonderful. Thank you Elana for making a chocolate chip cookie recipe that tastes just as wonderful as the wheat version. Our family loves your website and I love telling people about it! No one ever understands what exactly we CAN eat, so I like to point them in the direction of your site, because the food on here doesn’t make our diet look like a restriction, but a blessing! :) Thank you!
Hayden says
Hi there,
I am just wondering if I could use coconut flour for this recipe instead of the almond flour…Is that possible?
Thanks!!
bob says
I’m pretty sure you can’t ever just substitute coconut flour 1:1 for almond flour, since coconut flour is a lot drier.
Try the choc chip cookie recipe here:
http://www.victoriasbasement.com.au/Product_Detail.aspx?ParCatID=&SubCat1=&SubCat2=&ProductID=67273&u=1
I find them good and love them straight from the freezer.
bob says
Whoops sorry about that.
I believe this is correct: https://elanaspantry.com/forums/topic/paleo-chocolate-chip-cookies