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!!!
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.
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.
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
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Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies are soft, squishy, and seriously irresistable! These yummy cookies are gluten-free, vegan, and super easy, too.
- 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
- 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.
- 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.