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Chocolate Chip Cookies Recipe (Grain and Gluten Free)

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almond flour chocolate chip cookies
Wellness Mama » Blog » Recipes » Dessert Recipes » Chocolate Chip Cookies Recipe (Grain and Gluten Free)

Every once in awhile, there is a food that we really miss from our pre-real food lifestyle. Like the kids’ desire for waffles. Or my love of Chinese food.

I’m not willing to throw healthy eating out the window just for the sake of a craving though, so I usually come up with a healthy alternative that we can enjoy. Chocolate chip cookies are the only dessert my husband likes, so I occasionally make these for him on birthdays or special occasions.

Almond Flour Chocolate Chip Cookies

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. They’re slightly crisp on the outside and soft and chewy on the inside.

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

Other than that, everything about this recipe is pretty straightforward. It can be easily doubled and the dough freezes well. I suggest rolling it into balls and freezing them individually on a parchment-lined baking sheet before putting them in a container in the freezer.

More Healthy(ish) Dessert Ideas

Alright, no matter how healthy the ingredients are, a dessert should still be treated as an occasional treat. That being said, these are some of our favorite desserts that I don’t feel at all bad about serving once in a while:

Here’s the full list my healthy dessert recipes for your baking/making pleasure!

almond flour chocolate chip cookies

Chocolate Chip Cookies Recipe

Classic chocolate chip cookies made with almond flour. Slightly crisp on the outside, soft and chewy on the inside.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 149kcal
Author Katie Wells


24 cookies



  • Preheat the oven to 350°F.
  • In a medium size bowl, mix together the almond flour, baking soda, sugar, and salt.
  • 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.
  • Add the egg and vanilla and mix well. This should make the dough easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.
  • Add the chocolate chips and stir by hand until incorporated.
  • Form the dough into tablespoon size balls and place on a cookie sheet.
  • Bake for 10 minutes or until tops are starting to brown. The centers will be somewhat soft, but they will firm up a bit as they cool.
  • Let cool at least 5 minutes and serve.
  • Enjoy!


Nutrition Facts
Chocolate Chip Cookies Recipe
Amount Per Serving (1 cookies)
Calories 149 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 73mg3%
Potassium 3mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 150IU3%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Tip: You can make a double batch and freeze the dough for later use. Either freeze in a tub or roll into balls and freeze in a single-layer on a parchment paper lined baking sheet. Once frozen store cookie dough balls in a bag or bucket in freezer until ready to use. 

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


140 responses to “Chocolate Chip Cookies Recipe (Grain and Gluten Free)”

  1. TashaOrlovsky Avatar

    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.

      1. TashaOrlovsky Avatar

        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.

  2. Meghan Avatar

    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.

    1. Wellness Mama Avatar
      Wellness Mama

      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…

  3. jaci Avatar

    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

  4. Tina Avatar

    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!!

  5. Sarah Avatar

    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!

  6. Missy Avatar

    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?

    1. Wellness Mama Avatar
      Wellness Mama

      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?

        1. Wellness Mama Avatar
          Wellness Mama

          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…

  7. Abby Avatar

    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.

  8. Sara Avatar

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

  9. Susie Avatar

    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.

    1. Gina Avatar

      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 😉

      1. Katie - Wellness Mama Avatar

        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!

        1. Daniel Avatar

          5 stars
          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 🙂

  10. Kelly Avatar

    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. Sara Avatar

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

  12. Natalie Avatar

    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 🙂

  13. jenn Avatar

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

    1. Wellness Mama Avatar
      Wellness Mama

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

    2. Amy Avatar

      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 🙂

      1. Annie Avatar

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

        1. Christine Avatar

          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.

    3. Suzanne Avatar

      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.

      1. missy Avatar

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

    4. Nineveh Carvan Avatar
      Nineveh Carvan

      5 stars
      I added two tablespoons of psyllium husk powder and one teaspoon of baking powder. Mine had a soft texture. I subbed out coconut sugar for dextrose to reduce the fructose content. These were delicious!

    5. Maggie Avatar

      Just tried to make these and they were so horrible – I subbed oat flour because I’m allergic to almonds .. no ma’am – do not do that. Lol

  14. Sarah Williams Avatar
    Sarah Williams

    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…

    1. Becky Avatar

      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. 🙂

    2. Sarah Williams Avatar
      Sarah Williams

      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!).

  15. Robyn Latimer Avatar
    Robyn Latimer

    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.

      1. Lorraine Avatar

        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.

        1. Lorraine Avatar

          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.

        2. Heather Avatar

          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.

          1. Bob Avatar

            5 stars
            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.

          2. Shelia Avatar

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

        3. shelly Avatar

          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!

          1. Annie Avatar

            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.

          2. Dorrine Avatar

            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

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