Almond Flour Chocolate Chip Cookies are not only gluten free, but grain free too! Each silver dollar-sized cookie is soft, perfectly poppable, and impossible to stop at just one. These gluten free chocolate chip cookies are objectively delicious.
If you have to eat gluten and/or grain free, chances are you have a bag of almond flour sitting in your pantry. I can think of NO BETTER way to use it than to make Almond Flour Chocolate Chip Cookies!
These soft, silver-dollar-sized chocolate chip cookies taste like a popular store-bought cookie mix that costs nearly $10, but are made with pantry staples in minutes.
This is an objectively delicious gluten free cookie recipe that you are going to make again and again!
Watch How to Make Them
Healthier Chocolate Chip Cookies
After I was diagnosed with Celiac Disease in 2013, I was told to avoid all grains, not just gluten, and remember being so tickled that this recipe fit the bill.
Not only is this gluten free chocolate chip cookie recipe made with grain free almond flour, but it calls for a lower amount of fat than typical CCC recipes, and is sweetened with a modest amount of coconut sugar (though feel free to swap in brown sugar if that’s all you have).
They taste like store-bought, soft batch-style cookies, and are almost impossible to stop at just one. With a better-for-you ingredient list though, you don’t necessarily have to!
Pin this now to find it later
Pin ItMain Ingredients Needed
Raid the fridge and pantry for the main ingredients needed to make these cookies, which are also egg and dairy free! Here’s what you’ll need:
- Finely-ground almond flour: is made from blanched almonds that are ground into a fine powder. Note: almond MEAL is made from un-blanched almonds ground into a coarse texture. For this recipe we want almond flour.
- Tapioca flour: keeps these grain-free cookies soft and chewy.
- Semi-sweet chocolate chips: I like Enjoy Life gluten free chocolate chips, which are free of the Top 8 allergens.
- Coconut sugar: substitute brown sugar if you don’t have coconut sugar on hand.
- Milk: I use unsweetened almond milk but whatever you have on hand will work. Make sure to use dairy-free milk to keep these cookies vegan.
Top Tips for Success
Almond Flour Chocolate Chip Cookies are clearly easy to make, but here are my top tips to ensure they turn out perfect:
- Scoop and level. To ensure you don’t add more flour or starch than necessary, use the “scoop and level” method of measuring, vs scooping the cup directly into the bag or container. Use a spoon to scoop the almond flour and tapioca starch into a measuring cup until its overflowing then level the top off with the back of a knife.
- Don’t over-bake. Keep your almond flour cookies nice and soft by not over-baking.
- Let them cool. Almond flour-based cookies can fall apart if you try and remove them from the pan too soon after baking. Let them sit for a full 5 minutes before transferring to a wire rack to cool completely.
How to Make Almond Flour Chocolate Chip Cookies
Step 1: Combine the dry ingredients.
To a large mixing bowl add finely-ground almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt then stir with a fork to combine.
Step 2: Add the wet ingredients.
To the dry ingredients, add milk, oil, and vanilla extract then stir until well incorporated into the dry ingredients.
Step 3: Form then bake the cookies.
Use a cookie scoop to scoop 1 Tablespoon worth of dough onto a silpat or parchment paper-lined baking sheet then lightly wet your fingers and press down on the dough balls to flatten them slightly.
Bake the cookies for 8-9 minutes or until they’re light golden brown. The cookies will be very soft right out of the oven so let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
FAQ
Are Almond Flour Chocolate Chip Cookies Vegan?
This recipe contains no eggs nor dairy and is considered vegan. That said, be sure to use plant-based milk in place of cow’s milk.
Why Do My Almond Flour Cookies Fall Apart?
The key to almond flour cookies that don’t fall apart is patience. Let them cool for a full 5 minutes on the baking sheet before transferring to wire racks to cool completely. It’s hard to wait, but the cooling time is important to keeping your cookies together.
Can I Use Coconut Flour Instead?
Coconut flour, while also gluten free and grain free, is a very “thirsty” flour, meaning it absorbs a lot more liquid than almond flour, so it’s not a good swap in this recipe.
Is there a Substitute for Tapioca Starch?
I have not personally tried, but several readers report arrowroot starch/powder works as a substitute for tapioca flour in this recipe.
Can these cookies be frozen?
Yes! Freeze the baked then cooled cookies in an airtight container or Ziplock freezer bag for up to 3 months. Alternatively you can freeze the flattened dough balls for up to 6 months. Bake from frozen, tacking on a few extra minutes of baking time.
How to Store
Store the baked and cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will get softer and more deliciously squishy as they sit.
No matter how or when you eat them — I hope you love every delicious bite of these easy Almond Flour Chocolate Chip Cookies. Enjoy!
More Easy Gluten Free Desserts
- Gluten Free Scotcheroos
- Gluten Free Shortbread
- Chocolate Chip Cookie Granola
- Easy Gluten Free Apple Crisp
- Soft & Chewy Gluten Free Sugar Cookies
- Gluten Free Triple Berry Crumb Bars
- Gluten Free Sugar Cookie Bars
- Gluten Free Chocolate Chip Cookies
Equipment
Ingredients
- 1-1/2 cups finely ground almond flour
- 1/3 cup coconut sugar, or brown sugar
- 1/2 cup tapioca flour
- 1/2 cup semi-sweet mini chocolate chips, Enjoy Life recommended
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons milk, any kind, I use 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 stir 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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 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 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.
if I sub regular sugar…how much would I use. coconut products give me bad gas.
delicious, I love cookies this is my favourite breakfast with my tea in the morning thanks for sharing the way of best cookies
Can I substitute coconut oil for the vegetable/canola oil?
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!
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 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! :)
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 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!
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!
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!
Tiffany, you could sub an equal amount of arrowroot or potato starch for the tapioca flour.