Almond Flour Chocolate Chip Cookies are soft, squishy, and seriously irresistable! These yummy cookies are gluten-free, vegan, and super easy, too.
Meet the only chocolate chip cookie recipe you’ll ever need – gluten-free + vegan Almond Flour Chocolate Chip Cookies! I probably shouldn’t lead with the fact that these bite-sized babies are gluten-free and vegan, as I’m thinking it will scare off more then a few friends, but I’m so dang excited to tell those of you who can’t eat gluten, butter, or eggs, which are typically called for in chocolate chip cookie recipes, that I’ve got you covered. And not just with chocolate chip cookies that you can eat, but ones that you won’t be able to STOP eating. My third chin can attest to how many of these soft and squishy chocolate chip cookies I have scarfed over the past two weeks, because they are SO STINKING DELICIOUS!!!
Ahem.
I can’t take all the credit for this recipe as its based on my very favorite, gluten-free chocolate chip cookie box mix…which sells for $8.50 at the grocery store. EIGHT DOLLARS AND FIFTY CENTS. $7.99 if it’s on sale, but even so, my wallet shrieks a little any time I break down and buy the mix to get my chocolate chip cookie fix. Luckily the ingredients listed on the box are ones I always have in my cupboard so a couple weeks ago I thought to myself, “self? Let’s hack this box mix!” And so I did. And here we are! Enjoying the best Almond Flour Chocolate Chip Cookies for way less then $8.50. Good grief!
Gluten-Free pantry staples including almond flour, mini chocolate chips, coconut sugar, baking soda, salt, and tapioca flour combine with oil, vanilla and milk (I use unsweetened almond milk,) to make these unbelievably yummy and soft chocolate chip cookies that just get better as they sit. A lot of gluten-free baked goods dry out and crumble as they age, but these cookies actually soften the longer they sit. I’m telling you, they’re the unicorn of gluten-free cookies.
And truly, don’t be scared off by the “vegan” element of these cookies if that’s an unfamiliar term to you. It simply means there’s no animal products called for in the recipe – so again, no butter or eggs. I am thankfully able to eat dairy products again after determining that it doesn’t cause Gwen’s eczema to flare, though eggs are still off the table as she experiences an allergic reaction if I eat them. Giving up dairy for a little while while we worked through these food allergies and intolerances was difficult, for sure, but just because I really (really) love cheese. Giving up eggs however has been REALLY difficult. It’s not that I crave eggs, which I do I guess, but eggs are in SO many of the foods we regularly eat! From breakfast bars to meatballs, my favorite gluten-free bread, and yes, homemade cookies. No need to find a replacement here though, as the recipe doesn’t even need ’em. Whew!
Let’s bake.
Start by adding 1-1/2 cups finely ground almond flour, 1/3 cup coconut sugar, 1/2 cup tapioca flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup semi-sweet mini chocolate chips to a medium-sized bowl then stir with a fork to combine. FYI – I use Bob’s Red Mill brand gluten-free almond flour and tapioca flour. Tip: read the notes section in the recipe card below for a tip for measuring the flours.
Next add 3 Tablespoons each vegetable or canola oil, and milk (any kind – I use unsweetened almond milk,) plus 2 teaspoons vanilla then stir again until everything is well combined.
Scoop 1 Tablespoon worth of dough onto a half sheet pan lined with a silpat or parchment paper then barely wet your hand and press down on each dough mound to flatten slightly.
Bake for 8-9 minutes at 350 degrees then let cool for 5 minutes before transferring to a cooling rack to cool completely. Package in an airtight container and they’ll last ya’ a good 4-5 days.
These cookies are amazing warm though, like I said, I LOVE them the next day after they’ve had a chance to soften even further. UGH, SOOO GOOOOD. I hope you love these gluten-free chocolatey treats as much as we do! Enjoy!
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Description
Almond Flour Chocolate Chip Cookies are soft, squishy, and seriously irresistable! These yummy cookies are gluten-free, vegan, and super easy, too.
Ingredients
- 1-1/2 cups finely ground almond flour
- 1/3 cup coconut sugar
- 1/2 cup tapioca flour
- 1/2 cup semi-sweet mini chocolate chips
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons milk, any kind (I used unsweetened almond milk)
- 3 Tablespoons vegetable oil
- 2 teaspoons vanilla
Directions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed.
- Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
Notes
- When measuring the almond flour and tapioca flour, scoop the flour out of the bag/container then shake to level the cups, versus packing or pressing the flour into the cups.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Do you have a substitute for the tapioca flour? The rest of the ingredients are things I have in the pantry except the tapioca flour.
I don’t! I used the ingredients in the back of the box mix – they actually include coconut flour too but I was able to nix that!
could I use regular sugar? Also, I’d LOVE it if you would add ingredient weights in grams! Thanks!
Hi sally! I didn’t test with anything other then coconut sugar, since it’s what the boxed mix uses. Brown sugar might work!
I have Celiac and am also allergic to eggs so I’m always looking for a great vegan/GF cookie recipe, thanks for sharing! I’m also allergic to almonds… do you think another flour would work well in this recipe?
Oh shoot! I am so sorry to hear that – that must be so difficult! Unfortunately I didn’t test with another type of flour, since the boxed mix is almond flour based. Let us know if you tinker around with the recipe and find success!
Thank you so much for this recipe. Making them today. I cook mostly vegan so this is just what I need.
I hope you love them, Laura!
I cannot wait to make these! I’ve been eating the Simple Mills chocolate chip cookies like candy lol. And I can’t wait to try this homemade version! Thanks as always for sharing! ❤️
Oh my gosh I seriously eat them like CHIPS. So addicting! Hope you love the homemade version! :)
I would like to make and eat these, but am VERY allergic to coconut, period. Does using regular sugar ruin it?
Oh shoot! I would try brown sugar!
I thought of you today as I sat at the airport headed home from a trip to Des Moines. On the TV there was a segment where they were mentioning celiac disease – only the closed captioning called it “seal yak” disease – took me a moment to figure out what they meant!
Can I substitute coconut oil for the vegetable/canola oil?
[…] Almond Flour Chocolate Chip Cookies are soft, squishy, and seriously irresistable! These yummy cookies are gluten-free, vegan, and super easy, too. Meet the only chocolate chip cookie recipe you’ll ever need – gluten-free + vegan Almond Flour Chocolate Chip C…Read More […]
delicious, I love cookies this is my favourite breakfast with my tea in the morning thanks for sharing the way of best cookies
if I sub regular sugar…how much would I use. coconut products give me bad gas.
I made these with a lot of tweaks and they were fantastic!! I subbed arrowroot for tapioca flour, and instead of coconut sugar I used 1/2c. maple syrup. Omitted milk & oil.
I subbed arrowroot for the tapioca, and avocado oil for the veg/canola, and turned out great! I’ve often thought about trying to re-create the boxed mix based on the price. Thanks for trying and nailing it!
I just baked up your cookie recipe and please correct me if I’m wrong but are these cookies ok for a diabetic. I do realize that there is nithen really sugar free but I thought I read where they where 49%less sugar in these. My husband tasted them said they where good but probably wasnt as less sugar as I was thinking.
Thank you
[…] I saved this one to make as soon as I can introduce nut flour back in my […]
Used brown sugar and they turned out great. A touch flatter than the picture but definitely delicious!
I am so excited to try this recipe. I’ve tried other gluten free choco chip cookie recipes and they are alright… not great. This recipe is Vegas, which is exciting. I have a granddaughter who can not eat eggs, a son who is gluten sensitive so I’m always looking for those Vegan and Gluten free all in one recipes. Can’t wait to try this out!
I loved these Kristin! I made them with a regular AP flour instead of the tapioca flour and they worked just fine. Delish and a hit with the whole family.
These are fantastic! The first time I made them, I baked for about 14 minutes, and they were pale and super soft, with a definite mouthful of nuts aftertaste. The second time (the next day, since my family ate them all), I baked for 20 minutes, and for me they were perfect. They were kind of crunchy like Chips Ahoy, yummy! I used Bob’s Red Mill 1:1 GF flour. It’s nice to have a grain-free and vegan chocolate chip cookie, thank you.
We are absolutely not vegan or gluten free, but we love these cookies! My son said they are the best cookies we have ever made, and we love our treats, lol. For simplicity, I only bought the almond flour and subbed regular flour for the tapioca flour. And we used brown sugar instead of coconut sugar. They turned out perfect. I can see why your boxed cookies cost so much, as I had no idea almond flour costs $9.50! But the cookies are worth it to buy that flour. I will probably pick up the other ingredients to make them next time to see the differences.
I made these tonight. So easy. Very yummy! THANK YOU!
Thank you for this delicious recipe!!! I did not have tapioca flour so I substituted it with White Whole Wheat flour and they came out sooooo yummy! I can only imagine how delicious they are with tapioca flour. I used canola oil but I might try subbing it with coconut oil next time. Forming the dough balls was a mess but sooo worth it! Thanks again!!!
These are my new go-to! I subbed equal amounts of rice flour for the tapioca flour and they baked up beautifully. Thank you!
These cookies are amazing! Everyone should make these.
I made these with brown sugar and they turned out good! Next time I would try coconut oil instead of canola oil. I could eat the whole batch! Also, easy recipe for kids to help and they can eat the dough!
I made few changes and they were amazing. Was out of vanilla extract so put drop of honey instead were super moist and chewy!!! Used king Arthur gluten free flour instead of coconut flour.
I made these this weekend and they were great. Subbed normal cane sugar for the coconut sugar and brown rice flour for the tapioca flour and they came out perfect!