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I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good!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.
JUST RIGHT 
TOO MELTED
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.
You’re going to love these cookies. Be sure to check out my Classic Chocolate Chip Cookie recipe and Chocolate Chunk Walnut Cookies once you’ve tried these and join my cookie obsession!
If you’re looking for more cookie recipes, be sure to check out some of my other favorites below
Chocolate Chunk Tahini Cookies
Banana Oatmeal Breakfast Cookies
White Chocolate Macadamia Cookies (gluten-free)
Almond Flour Chocolate Chip Cookies
Course: Baked goods, Dairy-Free, Gluten-Free20
small cookies30
minutes10
minutes40
minutesNOTES:
1- Refer to the photos above for what the texture of your coconut oil should be. Make sure it’s at room temp
2- If using butter, it should be soft not firm. You should be able to press your finger into the block of butter. I leave mine on the counter for 1-2 hours to soften
Ingredients
2 cups almond flour
1/3 cup softened coconut oil at room temperature or softened butter. I use refined coconut oil for a neutral taste*
1/2 cup coconut sugar*
2 tbsp maple syrup
1 egg at room temp
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1/3-1/2 cup dark chocolate chips
Directions
- Preheat oven to 350 F.
- Whisk together the egg, sugar, oil, vanilla and maple syrup.
- Mix in remaining ingredients until well combined.
- Refrigerate the dough for 30 minutes.
- Line a sheet pan with parchment paper and scoop 1 scoop of dough about 2 inches apart. I used a small cookie scoop. To make larger cookies (makes around 12), portion out about 2 tbsp of dough.
- Bake for or 8-10 minutes. Remove from oven and tap pan lightly on the stove top 1-2 times to flatten the cookies.
- Let cool for 10 minutes.
- Store in sealed tight container for up to 1 week. I like to refrigerate these, but counter top works great.
Notes
- I have not tested any other flours for these
- Light brown sugar can be substituted for coconut sugar
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
finally, an almond flour cookie that’s similar to how the pic looks. some adjustments I made: 1.5 cups almond four, 1/3 cup white sugar and filled the remaining with coconut sugar, and tsp of baking powder. it didn’t really spread but dropping the pan after it’s done helped it a lot. def will use this recipe again!!
So glad you enjoyed them, Carmen!
These are fantastic! My husband and I are cookie monsters and I have made a lot of cookies in my lifetime and these are so good! This was my first time making some with almond flour. I added some unsweetened coconut flakes and they were phenomenal!
I’m so glad you enjoyed them!! I love the addition of coconut 🙂
These are amazing !!! I want to make them again, and was wondering if I can substitute more sugar or date syrup or honey for the maple syrup? I ran out of maple syrup 🙁
Can I make these with baking powder if I don’t have baking soda?
Hey Caitlin, they usually react a bit different in baked goods. According to google, 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder so I would follow that conversion if you do try that out!
Hi! Do you know how many calories does each serving has? Thanks
Hey Dani, unfortunately I don’t calculate calories for my site. I’m sorry!
Can I use regular flour??
I personally haven’t tested regular flour! It’s a lot more dense than almond, so if you wanted to test it out I’d suggest using only 1 1/2 cups!
HOW DO I SEE THE COMMENTS
Trying to fix this problem ASAP!
These turned out amazing!!! So excited to eat more later 🙂
Yay! ❤️❤️
I chilled these for about a half hour & they still spread out a lot 🙁 the taste is very good though!!
I’m sorry that happened! Was your coconut oil hot or melted?
These are amazing! Definitely will be making on repeat 🙂
Thank you Stacy! I have a tahini version coming next week 🙂
I made a few not-chilled and the rest of the batch chilled for 20 minutes to see if it’d make a big difference. It made a HUGE difference in the texture and definitely recommend chilling!!!
Good to know- thank you for sharing! I’ve done both and also prefer chilled 🙂
My boyfriend says these are the best cookies ever & has me bake them all the time! Absolutely delicious!
So happy to hear that, Lyndsey!
Love these cookies! And I love the idea of using a refined oil for a neutral taste. Such a crowd pleaser!
Thank you, Lana! ❤️
Have made these several times and they’re always a hit. Used less chocolate chips and added some red and green mini m&ms with the kids today. Will be making again for Christmas! Your recipes are always on point!
I’m so happy to hear that! I love the addition of mini m&m’s, sounds like the perfect holiday cookie 🙂
Just made these and subbed monk fruit for the coconut sugar and it worked beautifully! Will be posting these over on our website and IG shortly! U Rock!
I’m so happy to hear that! Thank you so much for sharing on your channels ❤️
I love these cookies!! Made them a couple of times, shared it with my whole family and they love it and cannot tell they’re gluten free, just that they’re great cookies!
Thanks Olivia! I always keep it a secret 🙂
Your desserts are addicting!!!!!! ❤️ Yum everyone loved but and finished.
Thank you, Caroline!! So glad you enjoyed these 🙂
These were delicious and so easy to make!! Great recipe!
Hey Kay, thank you so much! I’m so happy to hear you enjoyed them 🙂
Can I use regular oil instead of coconut oil?
Hey Hannah, I’m not sure any liquid oil would work here since the texture needs to be softened, and melted oil may result in a flatter cookie. If you did want to test it, I would refrigerate the dough for 30 minutes.
I also have an olive oil chocolate chip cookie recipe using oat flour and almond which you can substitute any other liquid oil! It’s linked above the recipe under “classic chocolate chip cookie.”
These were so yummy, thanks for the recipe I had everything on hand!
So happy you enjoyed them!!!
These look incredible! Thinking about making them for some vegan friends this week!! Do you think a vegan substitute for the egg would work well? If so, what would be your preference for texture/taste?
I believe a few people have made them with flax eggs and said they came out great! They may look a little different, since eggs play other roles in cookies aside from just binding, but they’ll taste delicious 🙂
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE! & so easy to make, ingredients that I already had in my pantry. Saving this recipe for sure, thank you!
I’m so glad you enjoyed them, Kelly!
Thank you so much for this recipe! So easy to make and tastes amazing! A big hit. I will definitely be making them again
So glad you enjoyed them, Maddie!