Almond Flour Chocolate Chip Cookies

gluten-free chocolate chip cookies

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 chocolate chip cookies never disappoint.

They’re made from almond flour, coconut sugar, coconut oil, and a few other simple ingredients I always have on hand. These cookies are perfectly sweet and soft-baked, aka the best kind of cookie.

gluten-free chocolate chip cookies

I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good!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. 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 20-25 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!

Almond Flour Chocolate Chip Cookies

4 from 16 votes
Course: Baked goods, Dairy-Free, Gluten-Free


small cookies
Prep time


Cooking time


Total time




  • 2 cups almond flour

  • 1/3 cup softened coconut oil at room temperature. I use refined coconut oil for a neutral taste*

  • 1/2 cup coconut sugar*

  • 2 tbsp maple syrup

  • 1 egg

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 1/3-1/2 cup dark chocolate chips


  • Preheat oven to 350 F.
  • Whisk together the egg, sugar, oil, and maple syrup.
  • Mix in remaining ingredients until well combined.
  • Refrigerate the dough for 20 minutes. I’ve had success without needing to chill the dough, but different oils or almond flours may alter texture so I recommend refrigeration
  • 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.


  • You can substitute 1/3 cup butter or ghee for the coconut oil, softened at room temperature
  • 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!


  1. My boyfriend says these are the best cookies ever & has me bake them all the time! Absolutely delicious!

  2. Love these cookies! And I love the idea of using a refined oil for a neutral taste. Such a crowd pleaser!

  3. 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 🙂

  4. 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!

  5. Olivia

    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!

  6. Caroline

    Your desserts are addicting!!!!!! ❤️ Yum everyone loved but and finished.

  7. These were delicious and so easy to make!! Great recipe!

  8. Hannah

    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.”

  9. Julie

    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 🙂

  10. Kelly

    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!

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