I’ve had a cookie obsession for the last couple of weeks and have probably baked 6 batches of these gluten-free chocolate chip cookies. They’re one of my all-time favorites desserts, and these almond flour chocolate chip cookies never disappoint.
They’re made from almond flour, coconut sugar, coconut oil, and a few other simple ingredients that I always have on hand. These cookies are perfectly sweet and soft-baked, aka the best kind of cookie.
I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good! The most important step in this recipe is the softened coconut oil, which can be substituted for butter if desired! If its too melted or too hot, the result will be a flatter cookie.
These gluten-free chocolate chip cookies are so easy to throw together! I left some tips below for the best results.
Tips for the best gluten-free chocolate chip cookies:
- Make sure your coconut oil is softened at room temperature (see photo above). Oil that is too hot will yield a very flat cookie. If you’re oil is too firm, you can microwave it for 5 seconds and let it sit until it reaches room temperature.
- Refrigerate the dough for about 30 minutes. I’ve had success in the past without refrigeration, but different oils and almond flours may change the texture slightly, so refrigeration can help prevent a flat cookie.
- Use fine almond flour. Course almond flour or almond meal will yield a grainy, nutty tasting cookie.