Gluten-Free Chocolate Chip Cookies
These Gluten-Free Chocolate Chip Cookies totally nail the taste and texture of the classic treat you know and love! Crispy on the edges, soft and chewy in the middle, and packed with melty chocolate chips—no one will believe they’re made entirely with almond flour.
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Let’s talk about these gluten-free chocolate chip cookies, but I’ll let my toughest critic do the honors. My youngest daughter (a.k.a. the pickiest of the bunch) doesn’t go for anything just because it’s healthy, gluten-free, or low-carb. Her only requirement? That it tastes amazing. And these cookies passed her test with flying colors.
Most gluten-free chocolate chip cookie recipes call for a gluten-free flour blend, but this one keeps things simple and a bit healthier by using only almond flour. The result? A naturally gluten-free cookie with a rich, buttery flavor and perfectly soft texture—no special flour mixes required!
Looking for gluten-free brownies? You will absolutely LOVE my go-to gluten-free brownie recipe!
These are so good! Best I’ve had since going gluten free and I love that they’re made with almond flour.
— Carol
Why you’ll crave these cookies
- Perfect texture: Crispy edges with soft, chewy centers just like the classic!
- Easy to make: One bowl, no chill time, and ready in under 30 minutes.
- Kid-approved: Even picky eaters will eat these up and never know they’re gluten free!
Ingredients you’ll need
Ready to bake up some gluten-free magic? You only need 8 ingredients to make this delicious treat!
- Butter: Adds richness and creates the perfect texture for a tender, melt-in-your-mouth cookie.
- Light brown sugar: Provides sweetness and a hint of molasses flavor, contributing to the cookies’ chewy texture.
- Vanilla extract: Enhances the overall flavor with its warm, aromatic essence.
- Eggs: Help bind the ingredients together, ensuring a soft and chewy center.
- Baking soda: Acts as a leavening agent, giving the cookies a slight rise and contributing to their airy texture.
- Salt: Balances the sweetness and enhances the flavors.
- Blanched almond flour: The key ingredient, offering a nutty flavor and ensuring the cookies are naturally gluten-free and soft. (Be sure to use blanched almond flour, not almond meal.)
- Semi-sweet chocolate chips: Add a rich, melt-in-your-mouth chocolatey experience, and more on top makes them extra indulgent!
Variations and substitutions
- Dairy-free option: Use a plant-based butter and dairy-free chocolate chips.
- Brown sugar alternative: You can swap the brown sugar with coconut sugar, if you’d like.
- Add-ins: Customize your cookies with extras like chopped nuts (walnuts or pecans), dried fruit (cranberries or raisins), or even a sprinkle of sea salt on top for a sweet and salty flavor.
- Chocolate chips: I like semi-sweet chocolate chips best in my cookies but you can also try using dark chocolate chips, milk chocolate chips, white chocolate chips, chocolate chunks or even peanut butter chips.
How to make this recipe
Whether you’re baking for a special occasion or just craving a sweet treat, this simple almond flour dough is the perfect go-to. It comes together in one bowl with no chilling necessary. Let’s get baking!
Step 1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. In a stand mixer with the paddle attachment, cream together the butter and brown sugar until smooth.
Step 2. Mix in the vanilla and eggs until fully combined.
Step 3. Add the baking soda and salt, then gradually mix in the almond flour, one cup at a time, beating well after each addition.
Step 4. Gently fold in the chocolate chips by hand.
Step 5. Scoop tablespoon-sized rounds of dough onto the lined baking sheet, spacing the cookie dough balls about 3 inches apart. I like to use a cookie scoop for this. Add a few chocolate chips to the tops, if you’d like.
Step 6. Bake for 11-13 minutes, or until the edges turn golden brown. Let cool completely for maximum chewiness!
Recipe tips
- Room temperature ingredients: Make sure your eggs and butter are at room temp for easier mixing and a more cohesive dough.
- Use blanched almond flour: It gives the cookies a fine, soft texture. Avoid almond meal, which is coarser and can make cookies gritty. Blanched or superfine almond flour can be found at pretty much any grocery store and Walmart.
- Watch the bake time: They’re done when the edges are golden. Don’t wait for the centers to firm up, they’ll continue setting as they cool.
- Let them cool completely: Almond flour cookies are delicate when hot. Give them time to set up before moving them off the baking sheet.
Frequently asked questions
This dough is unlikely to spread too much while the cookies are baking. However, you can try chilling the dough for 20–30 minutes before baking to help control the spread.
Nope! Almond flour naturally adds moisture and structure, so there’s no need for extra binders (other than eggs) in this recipe.
It’s best not to. Almond meal has a coarser texture and includes almond skins, which can affect the structure and softness of the cookies.
How to store and freeze
Once baked, these cookies stay fresh at room temperature for up to 5 days. Just let them cool completely and store them in an airtight container.
They’re also freezer-friendly! After cooling, place them in a freezer bag and freeze for up to 6 months. When you’re ready to enjoy, either thaw at room temperature or warm them in a 300°F oven until heated through.
More Favorite Cookie Recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Gluten-Free Chocolate Chip Cookies
Ingredients
- 3/4 cup (170g) butter, softened
- 3/4 cup (160g) light brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (300g) blanched almond flour, do not use almond meal
- 1 1/4 cups (213g) semi-sweet chocolate chips, plus more for tops of cookies before baking (optional)
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Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer, cream together the butter and brown sugar until smooth. Mix in the vanilla and eggs until fully combined.
- Add the baking soda and salt, then gradually mix in the almond flour, one cup at a time, beating well after each addition. Gently fold in the chocolate chips by hand.
- Scoop tablespoon-sized rounds of dough onto the lined baking sheet, spacing them about 3 inches apart. Add a few chocolate chips to the tops, if you'd like. Bake for 11-13 minutes, or until the edges turn golden brown.
- Let cool completely for maximum chewiness!
Notes
- To store: Keep the cookies in an airtight container at room temperature for up to about 5 days. For longer storage, refrigerate them for up to a week.
- To freeze: Place the cookies in a freezer-safe ziplock bag and freeze for up to 6 months.
Did you make this recipe?
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These are so good! Best I’ve had since going gluten free and I love that they’re made with almond flour.
I made these cookies yesterday and they are actually better than I expected. They are very good. I highly recommend them.
My first time making cookies with almond flour. They came out so perfect. I added semi-sweet dairy-free chocolate chips. I will be using this recipe as a staple from now on. So easy and quick – love that it’s one bowl!
So easy and the best tasting grain free cookies I’ve had. Wish I could share a pic because they bake up beautifully, too.
These were yummy and soo easy to make. Thanks!
Love these cookies! Perfectly soft and chewy!
These cookies are delicious. So easy to make. Thank you.
I’ve made this 3 times in the past month and has come out great every time! So fast and simple to put together!
Love this recipe! I made them twice and it turned out great…and I’m not a baker. Simple and tasty.
Absolutely the tastiest, best gluten-free cookies. I make them for my gluten-intolerant friends all the time and they love them as does anyone who eats them.
Simple recipe and a great cookie.
My family LOVE these cookies so much!
Seriously the best almond flour cookies you’ll ever make!
I absolutely loved this recipe! Just the perfect amount of sweetness and I did not need to make any adjustments! My favorite by far! Hubby approved!
This is an excellent and easy recipe to follow! Very delicious and my family loves them!
Fabulous cookies! I’ll be using the base to make all kinds of cookies – chocolate chips, raisin and nuts, thumbprint cookies, etc. No hassle, took no time at all to whip up a batch.
I’ll be checking out your other recipes too!
I really like these cookies. Easy to make and very delicious!
This recipe was so easy to follow and my kids loved them!
Thick, chewy, and soft in the middle, these cookies were amazing!
Great recipe! So quick and easy! This will be my new go to recipe for a healthier alternative to chocolate chip cookies. Thank you!
Best almond flour cookies recipe EVER!
Theses cookies taste great!!! I will definitely be making them again!
Easy to make and full of flavor. My anti-almond flour husband even liked them.