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.
Jenna Jervis says
I LOVE IT!!!!
Jenna says
GReat website!!!!
Susan Paul says
Elana,
Gluten Free Girl put me on to you. I love Almond Flour, but lived in Portland where Bob’s Red Mill is, and only have frozen finely ground from blanched almonds flour from the very company you do not recommend. All my other gluten-free flours are also from Bob’s Red Mill. What am I to do? Can I add extra sorghum flour to tighten up the spreadability of the almond flour? The amount of experimentation needed floors me right now as I just moved from Portland to Seattle.
Secondly, my dear naturopath discovered that my liver no longer processes any potato of any kind, red, white, yam, or sweet. So several of my old family recipes that call for potatoes I now make for everyone but me. ARRGH. It seems to get harder every year!
I love almond flour’s taste and also prefer quinoa to all bean and most rice flours. And I have just started to use coconut flour. But I have not experimented with it much yet. If you have already experimented with any gluten and potato-free recipes, let me know. Thank you!
Karissa says
I just made this recipe with 1 1/2 cups almond meal, 1 cup dessicated coconut and 9 tbsp virgin coconut oil instead of the butter and 3/4 cup brown sugar as I had no agave. It was a little dry so I added a splash of coconut milk. To my suprise it turned out amazing! I am experimenting with coconut and almond to replace traditional ingrediants so its always a nice suprise to have a recipe turn out so well. Definately a keeper….
CaliGirlatHeart says
GREAT recipe. I also substituted coconut oil rather than grapeseed. Next time I will also try the almond butter.
I also enjoy ordering online form a few places (who’s cookies taste great) when i’m in a bind.
http://www.sensitivesweets.com/freshly-baked-cookies/chocolate-chip-cookie
http://lauraswholesomejunkfood.foodzie.com/cole-s-cashew-chocolate-chip-bite-lettestm-non-gluten-ingredients.html#bakery
Both are my fav’s and deliver :)
Ellen Paulson says
I love this recipe but I do make a couple substitutions: I use coconut oil rather than grapeseed and honey instead of agave. Absolutely delicious!
Yvonne says
I just made these with coconut oil instead of butter, and they tasted like almond joy bars, they are wonderful, my husband even loved them.
Thanks Elana.
Leah says
I have used a cup of almond butter for this recipe and omitted the butter . It comes out great . Has anyone tried this method ?
Annie says
Elana,
I’ve been playing around with your recipes recently to try to tailor-fit my crazy anti-candida/dairy-free/gluten-free diet. Unfortunately, agave doesn’t work for me because it still ends in -ose and that’s a no-no for me unless it’s fruit.
For the chocolate chips I made my own with cocoa powder, coconut oil, and stevia. For the cookies I substituted 1/2 cup applesauce and 15-20 drops of liquid stevia and it worked out pretty well. Thanks for being one of the few websites out there that has recipes I can work with!
-Annie
Marilyn says
Thanks for the great recipe! I made these and ground my own almonds in a coffee grinder (whole, natural, with skins still on) and they turned out very well. I noticed that they were very popular with a lot of people. I think they might be more like a typical chocolate chip cookie with almond flour made with blanched almonds, though. If I get some I will try that.