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!
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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.
Sometimes the dough is very soft, and hence the cookies come out softer and break easily. How do I avoid that? Not sure what I am doing wrong in the recipe
Hi Roma! Have you had the dough come out not so soft before? I only ask because you said “sometimes” the dough is soft. Eager to help you troubleshoot!
These are such fantastic cookies, and taste just like the boxed vegan/GF chocolate chip cookie mix sold at Trader Joe’s. Well done!!
I’m so glad you loved them, Jodi! ;Thank you so much for your feedback and recipe rating!!
Hi, do you recommend refrigerating the cookie dough for 30 minutes or so, or it’s fine to bake it right away?
You can bake right away. :)
These are ridiculously easy and SO good. The recipe looks like it’s missing something (butter? eggs?) but trust me, it’s not! Thanks so very much!!
Right?! Seems to good to be true, but it’s not! So glad you loved them, Abby, I appreciate your comment and recipe rating! :)
Can you send over nutrition?
Thank you
Hi Gabriella! I recommend MyFitnessPal if you need nutrition information!
Holy moly! We just found my family’s favorite chocolate chip cookie. I try and cook dairy free and gluten free cookies, but not all of them have been “keepers.” The kids have been asking for some homeade chocolate chip cookies and I was so glad I stumbled upon your website and found this recipe. I didn’t have enough chocolate chips, so I put some carob chips and dark chocolate chips in them. I didn’t have tapioca starch, so I used arrowroot powder. I used a small “ice cream” type scoop to easily place them on the cookie sheet. We will be making them again!
I’m so glad you were able to make this recipe work with what you had on hand – and more importantly, you all were able to enjoy a good CCC together! :) Thank you so much for your feedback and recipe rating!
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!