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.
Lauren says
Made these cookies yesterday and they are so delicious! I went gluten free just over a month ago so I was a little skeptical as to how they would taste. Wow was I surprised! They are better than my mom’s homemade cookies (which I thought were the best). Everyone loved them. This will definitely be my go-to recipe for cookies from now on!
Deb says
For those of us who are allergic to almonds, is there another flour that would work in place of the almond flour?
Patty says
I made a half of batter of these tonight using, Earth Balance Vegan Spread, Natural Unsweetened applesauce (instead of Agave), two pinches of Stevia powder, and
86% Black and Green chocolate. The had to cook a little longer but came out pretty good. Always like trying different things. Happy to have found your site.
Marjorie L says
Hi Elana,
I made this cookie recipe today. I did do a few small changes. Such as I replaced the butter with coconut oil and the agava nectar with coconut sugar. I also made them up into balls, flattened them out a bit and then put them in the freezer for about 15 mins. just to make sure they kept their shape( which they did). They came out nice and soft, just how I like them. Thank you so much for this recipe.
KariAnn says
The first time my Bob’s Red Mill almond flour was straight from the refrigerator and they were flat and runny. I just made them again with the same flour at room temperature and they are perfect. I did have to let them bake for about 3 extra minutes.
Thanks for all the great gluten free recipes and for saving us all from wasting a lot of expensive ingredients on flops. My 12 year old daughter is an expert at making cupcakes from your cookbook! Yum!
Kathy says
These have great taste but for me did NOT hold together. Will try again with eggs.
Chelsie says
I just finished making a batch of these chocolate chip cookies, and they taste delicious! I’ve been baking recipes from your website for the past month and just ordered The Gluten-Free Almond Flour Cookbook. Thank you for your work!
Christina says
Every Christmas my family has a “Nutcracker and Cookies Night”. 4 of the 7 of us have food allergies/intolerances, but we have never had too much trouble working around them…until this year, when we couldn’t use any grains (on top of the lactose and egg restrictions we have).
I went looking for an alternative, hoping just to make something “passable” for this special night. I thought it would be hard, but I didn’t have to look far…Elana, you are the BEST!! Not only were the cookies we made “passable”, they were DELICIOUS. We had the best “Nutcracker and Cookies Night” ever. Thank you SO much for you awesome recipes!
Angela says
Elana! I’m so excited I cannot believe my cookies turned out!! I’ve failed more than succeeded at baking… And I was nervous about using bobs redmill almond flour but that’s all they sell in the stores unfortunately and im out of town visiting family so didnt have my blanched flour with me. I sifted the flour thinking this would help and I also used coconut nectar instead of agave. I cooked them on stoneware and they took about 12-13 minutes but look like a perfect chocolate chip cookie!! And everyone loved them even non GF eaters!!
Kathy says
Oh yeah oh yeah oh yeah!!! These are wonderful – I LOVE your website and recipes :^) After reading some of the comments about pancake and one big pancake I got a little concerned as my “dough” didn’t look like it was going to roll into balls so I added 2 TB of coconut flour – I also subbed in coconut oil…and threw everything into my processor except for the chips which I stirred in with the added coconut flour – next time it will be everything but the chips and including the coconut flour. I just dropped by the teaspoon onto the cookie sheet and I have wonderful delicious chewy cookies. THANK YOU!