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 don’t want to scare anyone off, but I’m just so 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. 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 it’s based on my very favorite gluten free chocolate chip cookie box mix…which sells for $8.50 at the grocery store. My wallet shrieks a little any time I break down and buy a box. Luckily the ingredients are ones I always have in my cupboard so a couple of 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 than $8.50.
Ingredients in Almond Flour Chocolate Chip Cookies
Gluten Free pantry staples including almond flour, mini chocolate chips (though use whatever size chips you’ve got), 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 up as 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.
Let’s bake.
How to Make This Recipe
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!
More Cookie Recipes You’ll Love!
- Brown Butter Oatmeal Chocolate Chip Cookies
- Gluten Free Sugar Free Cookies
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Chewy Chocolate Chip Cookie Dough Bites
free email bonus!
Dinner Made EASY!
simple yet flavorful recipes that take the stress out of dinnertime
Almond Flour Chocolate Chip Cookies
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.
Video
Hi! This is soooo good! Thank you! Can I freeze the dough and take it out before baking?
I’m sure that would be fine!
I’ve made these several times and they are so good, especially when they are still warm from the oven. I sub sucanat for the coconut sugar and they come out great.
Thanks for sharing your swap that worked, Christine! So glad you love them!
I made these up and enjoyed the first three very much. I went back for more and the rest had magically disappeared. For the next batch I added a half cup of halved raw macadamia nuts, subbed half the flour with arrowroot (I ran out) and made a dozen fabulous larger cookies. I needed a touch more oil and milk so the amended mix was not too dry (~2-3 tablespoons in all).
and made a . made them
HAHA – I can relate to looking for these “disappearing cookies” and finding none left! So glad you enjoyed, Nana!
This may be the best gluten free cookie recipe I have tried! I did have to make a few subs…I didn’t have tapioca starch, so I used arrowroot flour, I used avocado oil in place of vegetable, and I also was low on vanilla, so only used about 1/2 tsp. Baked for about 10-11 mins and WOW – delicious! Thank you for another tasty recipe!!
I made these this evening and they were delicious! My kids loved them too and said they tasted amazing. Thank you for sharing this recipe! :)
This was really good! Would be even better with less coconut sugar. Mine came out a bit sweet when done with milk chocolate chips
Why did you nix the coconut flour? I made the new Trader Joe’s Almond Chocolate Chip Baking mix and it was so good that I wanted to look for a recipe. The mix is the same ingredients as your recipe but it has coconut flour. What was the mix you liked? The TJ one is $5 and I got 10 cookies. Thanks!
I like all of the ingredients except vegetable oil. It is inflammatory and I would sub with coconut oil. Have you tried that?
Hi Mary! I haven’t tried it but I’m sure it could work!
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!
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 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!
These cookies are amazing! Everyone should make these.
These are my new go-to! I subbed equal amounts of rice flour for the tapioca flour and they baked up beautifully. 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!!!
I made these tonight. So easy. Very yummy! THANK YOU!