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.
Karen F. says
These cookies are incredible for vegans with a sweet tooth! For variety, I changed the recipe a bit.
I substituted the chocolate chips with dried cranberries (same amount) and baked the cookies just like the recipe calls for. I then took the dark chocolate chips, melted them (needed a lot more than 1 cup – like I said, I do have a sweet tooth!) and spread the bottom of each cookie with the melted dark chocolate.
I then placed the cookies bottom side down on waxed paper and put them in the refrigerator to harden the chocolate.
Yummy, very yummy!
Kristi B says
Just tried these tonight for the first time. Halved the recipe since I’m making some substitutions and didn’t want to ruin a whole batch! But they turned out great! I used ghee instead of the melted butter (really, hardly a substitution) because even though I’m sensitive to all milk proteins, I tolerate the oil of the butter just fine. Also subbed maple syrup (mine is an organic Grade B). Since I like salt with chocolate, doubled the salt (so in my half recipe, the final amount stayed the same as yours listed above). I also doubled the baking soda because I didn’t think it would make much difference and I didn’t want to use another measuring spoon (I’m lazy!) The dough looked pretty runny so I added another quarter cup or so of the almond meal. I’m using the organic version from Benefit Your Life. My cookies ended up a bit puffier than yours and not quite so dark, but I love them! Soft and chocolatey good! Thanks!
Heather says
My 21 year old son is on the Specific Carbohydrate Diet. I stumbled across your website and decided to try these cookies. We had to leave out the chocolate chips and substitute honey for the agave nectar. These cookies are possibly the BEST thing we’ve tried since starting the diet. We literally jumped up and down saying “These taste like real COOKIES!” I’m definitely sending him back to college with plenty of these! Thank you, thank you, thank you!
Rene Lynch says
Elana, I loved this recipe! You can see the results here: http://bit.ly/au0BdN They’re not as pretty as your cookies, but boy, were they good. Thank you for sharing this. Hubby is very happy, and I am happy that I could deliver a “guilt-free” dessert. Looking forward to more from your cookbook and your blog.
Tamara says
Do you know how many calories would be in each cookie??
Jenifer says
I have made these several times now. I sub the agave with maple syrup (grade B) and use almond MEAL from Trader Joe’s, but only 2C and 1/2C br. rice flour…these are SO much better then cookies I have been eating for years! I crave these constantly!
Tam says
These cookies are delicious! Everyone that tried my batch of cookies just absolutely loved them. They taste better than the recipe I (and probably most of us)have been using for years using white flour and sugar. I love your site and appreciate your healthy recipes.
Allie says
Elana-
these are amazing. is there any way to make them with a sugar substitute instead of the agave? i have insulin resistance and using the almond flour is great but adding the agave nectar really limits me. what would you recommend? thank you so much!
Dori says
Can you substitute ghee instead of the butter??
Joanne Ebbesen says
I was wondering Elana if you could provide the gram weight or oz. weight for your 2 1/2 cups of Blanched Almond Flour for your Chocolate Chip Cookies. Not knowing if I should pack it tightly or just let it fall into the cup loosely is always a problem for me. If you could weigh the 2 1/2 cups of Almond Flour you use when making these cookies, we would all then know the correct measurement in weight. I know this would be very helpful for me as I always weigh my dry ingredients for consistency when baking. I love your book and have made many recipes from it and all are excellent. Thank You.
jessica says
Elana does answer this over at the forums:
https://elanaspantry.com/forums/topic/almond-flour-help-no-success#post-702
:-)
Joanne Ebbesen says
Jessica, Thanks so much for replying to my question for Elana. I will use her 4oz. per cup of almond flour measurement and see if I get good results. Do you measure your flour by weight or just eyeball it? Just curious. Thanks Again, Joanne