Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookie Recipe with Almond Flour

This is not an everyday recipe but is a healthy alternative to regular chocolate chip cookies. Chocolate Chip Cookies are the only dessert my husband likes, so I occasionally make these for him on birthdays or special occasions.

I use blanched almond flour, which lowers the phytic acid content, but I still wouldn’t recommend these if you are working on healing your teeth.

This easy recipe can be made in under 30 minutes and tastes very similar to traditional chocolate chip cookies but without all the grains, refined sugars, and fake fats.

Gluten Free Chocolate Chip Cookie Recipe with Almond Flour

19 votes


Chocolate Chip Cookies




Yield 6 -8



  1. Preheat the oven to 350.
  2. Mix the almond flour, baking soda, sugar and salt in a bowl. Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed. It should form a thick dough that is hard to stir.
  3. Add the egg and mix well. This should make the dough more formable and easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.
  4. Add chocolate chips and stir by hand until incorporated.
  5. Form dough into tablespoon size balls and bake for 10 minutes or until tops are starting to be golden brown. The centers will be somewhat soft, but they will continue to harden once they are removed.
  6. Let cool at least 5 minutes and serve.
  7. Enjoy!


Tip: You can make a double batch and freeze the dough for later use.

Courses Dessert

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What is your favorite type of cookie? Ever made a healthy version? Share below!
These chocolate chip cookies are grain free, gluten free and sugar optional. Easy to make and a great sub for regular chocolate chip cookies.

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Reader Comments

  1. Can I sub for the sugar?

    • You can omit or sub maple syrup, honey or date paste

      • I haven’t tried this but I just found it and thought if anyone else has any thoughts on it. A substitute for sugar Acesulfame potassium is about 200 times sweeter than table sugar. Heat does not affect this sweetener, making it stable for cooking and baking. Since the body excretes 95 percent of acesulfame potassium unchanged, the sweetener does not affect blood sugar, potassium levels or caloric intake. As reported by the International Food Information Council, the FDA approved acesulfame potassium in 1988. The FDA has established an acceptable daily intake for acesulfame potassium of 15 mg per kg of body weight. According to the IFIC, a 150-pound person has to drink about two gallons of acesulfame potassium-sweetened beverage daily to reach this limit.

        • Could this be the ideal substitute. Since its sweeter too you can use less of it. I wonder if this sweetner has any catch. I found this on a website for diabieties I think.

        • Acesulafame potassium (aka Splenda) is pure chemical and proven to cause cancer. It tricks the body into thinking its getting sugar, your body releases insulin and it disrupts your entire system! Since this website is devoted to being well, please take the time to do more research on the harm of this chemical! Even the National Institutes of Health is re-examining its safety.

          If you need more guidance, I am happy to help as I am a practicing nutritional pharmacist and help people make sense of what is healthy to your body and what isn’t, especially in people who are on prescription medications or with chronic disease.

          • I would expect a nutritional pharmacist to know the difference between Acesulafame potassium and sucralose. You incorrectly attributed Acesulafame potassium to being the same as Splenda. Splenda is sucralose.

            Scientifically speaking splenda(sucralose) is C12H19Cl3O8, labeled as E955 in the European Union.

            Acesulafame potassium is chemically C4H4KNO4S, labeled as E950 in the European Union.


            There has been no vetted or published scientific journal that has ever shown a link to Splenda (aka sucralose) to cancer. Not one. Feel free to link me one if you can find an actual published study.

            On a happier note. I am all for natural alternatives to chemicals, but I am not going to use false statements and fear tactics to make my points.

          • What do you feel is the best alternative to sugar? Artificial sweeteners cause migraines also in my daughter and myself.

        • Heather:
          European research has found that aspartame leads to Diabetes #3 (or inflammation on the brain), which leads to Alzheimer’s disease. Splenda isn’t much better. You can also get fat off of Stevia (which happened to me over the past year as I was putting Stevia into EVERYTHING!). I recommend dates and limiting all sugar and sugar substitutes as the body gets confused with things like Stevia and still thinks its getting sugar…and still makes you fat!

          • This is for BOB. Don’t know why there is Not reply button for him?

            Q: What exactly is Splenda?

            A: In a simple sentence, you would just as soon have a pesticide in your food as sucralose because sucralose (Splenda) is a chlorocarbon. The chlorocarbons have long been known for causing organ, genetic, and reproductive damage. It should be no surprise, therefore, that the testing of sucralose reveals that it can cause up to 40 percent shrinkage of the thymus: a gland that is the very foundation of our immune system. Sucralose also causes swelling of the liver and kidneys, and CALCIFICATION of the kidney. Note: if you experience kidney pain, cramping, or an irritated bladder after using sucralose in Splenda, stop use immediately.

            I tried Splenda One time years ago, and it started to close up my Throat.

            I would never put a website up from the Gov and say its the truth.
            Big Pharma paid’s the FDA Half of there Salary.

            Has anyone replaced the sugar with Ripe Banana’s?
            I’m trying this recipe tonight.

          • Has anyone tried a product called virtue? It is monk fruit extract and erythritol. It is recommended to be used in recipes by dr William Davis who created the wheat belly diet. and does not raise blood sugar You can get it on line at the wheat free market

        • From the websites I looked at this sweetener has not been tested enough yet.

 ONe of the side of effects of this one is that it “hampers the bodies metabolism.” Also possibly more incidents in breast cancer in rats in the testing.

      • Thanks for the tip. Using some dates in place of the sugar.

  2. Yeah the sugar is not needed, I use 4-5 dates and throw them in the food processor to make a paste. Still carbs but not processed sugar.

  3. OMG these look awesome! Do you think I could make them with coconut flour instead of almond? I’m sure they’d be good with almond, but since almond is so expensive, I was just wondering…

    • I use coconut flour a lot myself…but being so high in fiber it changes the constancy of the dough…usually they recommend in the recipes I use for pancakes and such if you are going to use one cup of whole wheat flour…that only 1/4 of coconut flour can replace wwflour…and it makes even the pancakes super dense and I add more buttermilk. Hope that helps. 🙂

    • I made these as directed… since I had the almond flour anyways… SO GOOD! I will be making them again, for sure! I love the flavor the coconut oil gives! My husband hates to admit it, but he liked them (despite they’re being gluten free!).

  4. This is love. Cant wait to try these!

  5. could you substitute coconut sugar for cane sugar? I use coconut sugar religiously, but have never baked with it. Awesome recipe thanks!!

    • Probably so… I’ve never tried it but it should sub just fine. Let me know how it goes if you try it!

    • Coconut Palm sugar bakes really nicely. I use it in anything that white sugar is called for and often when agave is called for as well (adjusting oil or egg to add liquid). It makes really tasty almond flour brownies too 🙂

      • Organic, or any type of Agave is like using High fructose corn syrup for your arteries.
        Very Unhealthy..

        • I have read the same thing! I had a nutritionist this past year try to get me to agave for sugar! I refused and just gave up sugar.

    • I’ve baked with coconut sugar a lot and it is fantastic! It replaces white or brown sugar one for one! It does have a different smell but tastes great in baked goods.

      • When using coconut sugar, is it the same measurment as the cane sugar?

  6. They look yummy! Can’t wait to try them!

  7. i think you forgot the vanilla extract in your instructions

  8. I made these today 🙂 Oh these are soooo good! Yay, a winner. My husband thought these were delish too! Thank you for sharing this recipe with us 🙂

  9. Coconut sugar would be perfect-it tastes like brown sugar and I use coconut flour(even though you’d need more eggs)

  10. I have an easy 4-ingredient recipe: 1 cup peanut butter, 1 cup sugar, 1 cup chocolate chips, 1 egg. Bake at 350 for 8-12 minutes. It’s a really good cookie and I’ve experimented with almond butter (not as tasty as the PB, but I think I could get used to the flavor) and I use equal parts Stevia in the Raw to sugar. Good for an occasional treat, but not true paleo if you use the peanut butter, of course, since peanuts are legumes. I tried a full cup of Stevia in the Raw because I want to completely eliminate the white sugar, but the cookies fell apart. They tasted good, but the texture changes a lot. Need to try coconut sugar!

  11. Have you tried the recipe that is like this but uses honey. The ingredient are:
    2 cups blanched almond flour¼ teaspoon celtic sea salt½ teaspoon baking soda¼ cup vegan palm oil shortening2 tablespoons honey1 tablespoon vanilla extract½ cup semi-sweet chocolate chunks
    Since they don’t have much honey and no sugar, I really don’t mind making these for my kids! They taste a lot like “normal” chocolate chip cookies.

    • you did not mention eggs in your recipe. Do you make the cookies without and if so, do they hold together ok? My son is allergic to dairy and eggs and I am allergic to gluten and soy. I have been trying to find recipes that everyone can eat… and are healthy – ish 😉

      • It does have an egg in there (it is added after the butter). I recently found out I can’t have eggs either so I’m working on some egg free recipes 🙂 Hoping to share them soon!

        • Hi I just tried your recipe and these really are the best cookies I have made! Regarding your comment about the eggs, I actually used a flax egg which is 1 Tbsp ground flax + 3 Tbsp water. It works about the same as an egg and the cookies turned out super.

          Thanks for the recipe 🙂

  12. This sounds like a delicious and healthy alternative to my favorite treat. Thanks for sharing!

  13. I’ve made a similar recipe using pureed dates in place of the sugar….combine 1 cup of dates with enough boiling water to cover the dates completely. Let sit for a couple of hours until the dates are soft. Puree in a food processor until smooth. Use the puree in place of sugar/honey/agave in recipes cup-for-cup. I haven’t found the little bit of extra moisture to affect the texture.

  14. I followed the recipe with the exception of using xylitol instead of the sugar, but my cookies came out melted all over the pan. The 2nd batch I put the dough in the fridge which helped a bit, but not much. I did use the butter option. Any thoughts?

    • I’m not sure how it would work with the xylitol, but there can also be some variation in almond flour. Was your almond flour blanched?

      • Yes it was. I made my own with blanched almonds. Is that bad?

        • Not bad, but you might need more flour. I would guess that was the factor that made the difference, depending on how finely ground it was. The one I used in the test recipe was very finely ground and absorbed a lot of liquid…

        • Honeyville the best blanched almond flour

  15. okay, these were amazing!! all 5 of my kids ate them as fast as I could get them out of the oven! thank you sooo much!

  16. My daughter and I made these cookies a few days ago and I just have to say they are the best gluten free, almond flour cookies I have ever made or tasted. I’ve wasted alot of $$ and ingredients over the years trying to find a gluten free cookie my family will love. This is it! Keep up the good work!!

    • So glad you guys enjoyed them as much as we do!

  17. Yeah i added vanilla but it didnt say to and the consistency is not dough like its very soft…lets hope they come out good

  18. Hi – i absolutely love your recipes – thanks so much for sharing them with us. Do you have any suggestions for a (nutritious) substitute for almond flour? My son has a nut allergy. Will coconut flour work as well in most of your recipes? Thank you.

    • It will but you won’t use as much and the conversion is different depending on the type recipe. I’ll work on trying to post the variations soon though…

  19. I’m making these now. So excited! My first homemade gluten-free cookies 🙂 I noticed you don’t put in the directions when to add the vanilla extract, so I added it with the egg. I hope they come out okay! I couldn’t get blanched almond flour, just Trader Joe’s almond meal.

      • It took 20 min in my oven (it’s notoriously bad), but they are delicious! My boyfriend thought they were “meh” but he eats plenty of grains and refined sugars, and is well known for not having any kind of refined palate.

  20. Very Good…will make again and again.

  21. These were very well received in my house and my boyfriend has requested that I make again.

  22. I substituted NewSweet for the cane sugar and even used flax seed for the eggs. Turned out great.

  23. I’m so excited to try these, I’ve been hunting for a grain-free chocolate chip cookie for months! One question: It serves 6-8, but how many dozen does it come out to? I want to make these for a party & am trying to figure out if I should double the batch. Thank you and I love your site! 🙂

  24. I just made these and they are SO delish! Thank you.

  25. I make these all of the time and I LOVE THEM. Just wanted to comment that today I discovered that cream cheese spread on top like a bagel is really yummy too in case anyone else wants to try 🙂

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  27. Looks delicious. I have some coconut oil left. Was wondering whether I should measure 1/2 cup coconut oil while it’s in solid form or liquid form? I think it’s probably the former since butter is measured softened not melted…but can you advise?

  28. Excellent recipe! I added walnut and subbed the sugar for maple syrup! Magic!! Thank you WellnessMama!

  29. Made these yesterday and they’ve already gone! They’re delicious :-). I used raisins in mine. Thanks for posting.

  30. These are really good! Thanks for the recipe.

  31. These are awesome. I omit vanilla because I never have any and use coconut cane sugar. They come out awesome!

  32. Just made them – I used golden brown sugar. Grass fed butter. Pink himalayan sea salt. The works! I think they’re pretty good. They’re good alongside great coffee, but then again, what isn’t!?

  33. Your recipe does not say when to add the vanilla.

  34. Wonderful recipe. I live in Australia and we can get organic rice malt syrup – it is fructose free and quite low on the glycemic index – I used this in place of sugar – they came out really well – my son loves them and they make a fantastic afternoon treat – will make this my go to recipe

  35. The chocolate chips you have linked – I don’t see anywhere on amazon that they are organic.
    Hopefully, they are still fine, since at least one bag says “evaporated cane juice” – should not be GMO. The other picture shows “brown sugar” instead – can that be from GMO beets?

    Pack of six, 10-ounce bags (total of 60 ounces)
    Certified gluten free
    No wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish also made without casein, potato, sesame and sulfites
    No trans fat or cholesterol, certified kosher, vegan – no preservatives, all natural
    Made in a dedicated nut- and gluten-free bakery
    Contains evaporated cane juice, chocolate liquor, and non-dairy cocoa butter
    Soy free, semi sweet chocolate chips

  36. I just made these- they crumbled apart but were SO good!
    We used coconut palm sugar and I used 100% coconut oil (which was melted, so that may matter in the end result)

  37. Wow! These are amazing! My family loves them. I need to get the leftovers in the freezer before I eat them all! The only changes I made were to cream the butter ( I used 6 tbs butter and 2 tbs coconut oil, and a heaping tbs almond butter) and coconut sugar then I added the egg and vanilla. I also added 1/2 tsp baking powder in addition to the baking soda. It made 2 1/2 dozen. I can’t get over the amazing texture and flavor! Thanks so much!

  38. Do you think I could bake these as one big cookie?

  39. My husband has a nut allergy. What can I substitute for the almond flour?

  40. Does anyone know anything about using Tagatose as sweetner or baking? I can’t use the maple syrup or dates because of candida.

  41. I made these and they were a hit! Thank you for the recipe. I used 2/3 cup finely ground Erythritol instead of sugar and they came out great. I would imagine that 1/2 cup of Truvia would also work great. Those are the only sugar substitutes I like to use. I used cool butter and creamed it in a mixer, but I bet coconut oil would give it a yummy flavor, too. Maybe next time I’ll do half of each. I liked the idea someone else mentioned of using a little almond butter, too. I’ll have to try that, as well. 🙂

  42. Excellent Recipe! I made it last night and my kids devoured them. No one seemed to notice that they were not the “traditional” chocolate chip cookies. This recipe is definitely a keeper!

  43. just wanted to say i was able to make these vegan/egg free by using 1/4 cup squash puree (could use applesauce probably too) and 2 tbsp corn starch (could prob use any starch). they turned out wonderful! I used spectrum palm shortening for the butter.

  44. These are yummy. The consistency is good. For sugar I added 1/4 organic coconut sugar. I suppose next time I could even decrease the amount of sugar. I loved them!

  45. They’ve been in the oven 25 minutes and are quite brown, but are still very doughy and not holding together. Taste good though.

  46. These come out super soft and don’t hold together well, but they are delicious.

  47. Sorry if these are a couple of stupid questions, but …
    1. Should you press down on the dough balls to flatten them a little – because mine (while extremely tasty) didn’t really spread and turn out looking like a proper cookie shape (more like little hills!) – BTW I used coconut sugar instead of sugar, and also sprayed the tray with olive oil (would this have made a difference?).
    2. You have used baking soda in the recipe which requires an acidic ingredient to activate it – what is the acidic ingredient in this recipe?
    Many thanks 🙂

  48. My coworker just gave me two of these cookies to try. I’ve been gluten free for about three years now. I almost started crying, they are so good!!! The taste and texture is just like “normal” cookies! She did forget the vanilla and subbed milk chocolate, but I was in heaven! THANK YOU!!!!!!

  49. These are delicious! Best almond flour cookie I have ever made. Thanks Katie.

  50. Hi, I just found this recipe and I’m going to try it tomorrow. I’ve never seen a recipe call for a tablespoon of vanilla. Is that correct or possibly a mistake?

    Thank you

    • That is correct, but feel free to reduce the amount if you prefer, I just really like vanilla 🙂

  51. I used greek yogurt in place of butter – still absolutely delicious! Wonderful almond flour recipe!

  52. Just curious. Why are you not able to eat eggs now? Is it something personal or is there a new danger in eggs. I order eggs from Tropical Traditions. By the way I made the cookies and they are delicious. Thanks

      • I understand. Thanks for all you do…

  53. I’m sure you’re so happy to see another comment about substitutions 😉 , but do you have any experience subbing almond flour with hazelnut? I can’t have almonds and keep searching for an alternative that will work and that tastes better and is more flexible than coconut. Thanks!

    • I have substituted hazelnut in recipes with success……

      • Thanks!

  54. Hi I just made these, didn’t have coconut oil, used butter, but I really cant stand the smell butter in baking, plus I used organic coconut pam sugar, its brown and they looked nothing like the picture , baked for 20 min, but turned out crispy, not at all soft inside, maybe I had to take them out earlier. The chocolate chips gave the flavor I think!

  55. Anyone try substituting anything for the egg and if so what was it and how did they turn out? I can’t do egg or applesauce. Thanks.

    • I can’t use eggs either. I use 1 tablespoon ground chia seeds mixed with 3 tablespoons of water. Mix it well to gel up.

      In this recipe I also omit the sugar all together. I found that using 1 cup of Enjoy Life mini chocolate chips add plenty of sweetness, no sugar needed.

  56. Thanks so much for this simple recipe! It was my first time trying grain-free cookies – me and my hubby both really enjoyed them. 🙂

  57. These were so yummy! Softest cookies I’ve ever had. The hubby and our 3 year old and I gobbled them up. Used King Arthur almond flour, Nutiva coconut sugar, half Kerrygold butter and half organic coconut oil, a pastured egg.from chickens down the road, organic vanilla, sea salt, Enjoy Life mini chocolate chips….I think these are the healthiest chocolate chip cookies I’ve ever made!!

  58. Just put these in the oven and made one oops, two changes, I added two teaspoons of cacao powder and some chopped walnuts. The dough tasted awesome! Can’t wait to eat a warm cookie!

  59. These were delicious! I used butter and 1/4 cup brown rice syrup in place of the sugar. They turned out amazing! These will be one of my go-to’s for now on.

  60. What do you think of Swerve as a substitute?

  61. Has anyone tried this at high altitude (Denver)? Also, can you substitute brown rice flour?

  62. Where do you get your pure cane sugar? What brand?

  63. I used a chia egg and it came out great – thanks for a wonderful recipe.

  64. Super yummy and EASY! So many GF recipes take so many ingredients, not this one ? I did flatten them a bit to help bake evenly. Satisfied my craving for cookies!

  65. Found them OK a bit mealy with the almond flower extra chewing required after cookie was gone :-/

  66. Loved this recipe!! Used almond meal flour. Perfect.

  67. Is there a no nut grain alternative? I can’t eat nuts including almonds at the moment.

  68. I need to make 4 dozen cookies. Would doubling the recipe cover that?

  69. Wellness Mama is xylitol a good sub for sugar? Do you use it? I am on a candida diet so they say use xylitol. I want to make these cookies.

  70. Very yummy!! Just made them and they were a hit. My favorite type of cookie, though a slightly different texture, but still warm and goey in the middle…perfect!! Thank you!

  71. i used half butter and half coconut oil. had to cook for 16 minutes, but they turned out fabulous!!!!

  72. These chocolate chip cookies turned out to be delicious
    My whole family loved them

  73. Just made these cookies. They are delicious. The cooking time is perfect! I used coconut oil instead of butter and used brown sugar Splenda (I know) but think I may use the coconut sugar next time as well. My husband was very impressed and ate 2. Thank you for sharing! It won’t let me push the 5 stars! I did 4 but the 5th would not light up. 5 star recipe!