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Soft Gluten Free Chocolate Chip Almond Cookies

These soft chocolate chip almond cookies are rich with almond flour, almond butter and fragrant honey. Gluten-free, they’re perfectly sweet, not too much, not too little, with plenty of chunky chocolate morsels. Now that’s a mouthful!

Jumbo Chocolate Chip Almond Cookies on cooling rack and on plate, with marked up recipe drafts

Click here to PIN these Chocolate Chip Almond Cookies!


What I really like about this recipe is that the dough comes together quickly.  Everything is mixed by hand–no machine necessary. If you feel like small cookies, scoop a little, if you want large, drop more dough and smash them down before they go in the oven.

Melted liquid extra virgin coconut oil gets whisked, by hand, into an egg, vanilla, almond butter and honey mixture. Yes, easy to make. Mix dry ingredients, mix wet ingredients, mix them together and mix in bittersweet chocolate morsels. Ta-da!

Aiming for gluten-free chocolate chip almond cookies with no refined sugar, last week I mixed and baked 6 batches of cookies, maybe more–I lost count. Robbie and I turned into cookie monsters. We ate them warm, room temp, and our neighbors, they ate plenty too!

At the rate those test cookies were going into our mouths, and considering how many we gave away, they should all be gone. Nope.We hid the rest from ourselves in the freezer. We’re still munching on ones that didn’t make the cut.

Small size gluten free Chocolate Chip Almond Cookies cooling on rack atop recipe notes

About testing the recipe:

  • This recipe, chocolate chip almond cookies with coconut flour and super fine grind almond flour, came out the best out of all the cookies I tested and ate. You can see all the testing notes, chicken scratch, in the photos.
  • I tried creaming room temperature extra virgin coconut oil with coconut palm sugar. It seemed logical, like creaming butter and sugar for traditional chocolate chip cookies. The dough was stiff enough to roll into slice and bake logs, which was a goal.
  • Well, that was a bust. The creaming step took forever and the dough fell apart every time my knife hit chocolate. I didn’t like that I had to press the cookie dough back together after I sliced the log. Humpty dumpty crumbly. Plus those cookies came out way too crisp. I was looking for soft.

These cookies are not only soft, you make make them in one bowl! It has all the things I want in a gluten free chocolate chip cookie!

More Letty’s Kitchen Chocolate Chip Cookies:

closeup shot of gluten-free Chocolate Chip Almond Cookies cooling on rack

Make it a fabulous week–get in the kitchen and cook something delicious!

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Nutrition Facts
Gluten free Chocolate Chip Almond Cookies
Amount Per Serving
Calories 87 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 62mg3%
Potassium 17mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 10IU0%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Teri Thomas

    These scrumptious bites are my new go-to recipe for chocolate chippers! Reply · 23 March, 2015

  • These look fabulous and I love that I can actually eat them!!! Cannot wait to whip up a batch! Reply · 26 March, 2015

    • Letty

      Thanks Rachael! You’ll have to post photo on IG–our favorite. Happy Baking. Reply · 26 March, 2015

  • Yum!!! Reply · 27 March, 2015

  • Bobbye

    These are the best cookies ever!!! Reply · 29 August, 2015

  • Eleanor Halloran

    Love this recipe, Aunt Letty! I needed to make cookies for a club meeting, but one of our members is gluten free and I couldn’t find any recipes I liked, so my dad told me about your blog. The cookies were a huge hit, and Gabe and Celia helped make them. Reply · 19 February, 2016

    • Thanks Eleanor! That is so cool that you made these and that they are a hit. I make them all the time too! Reply · 20 February, 2016

    • Eleanor Halloran

      Update- they also work well when made vegan by using chia eggs. Just mix one tablespoon of chia seeds and three tablespoons of water, let sit for a minute, stir, and then add in instead of the egg. Reply · 23 May, 2019

      • Hi Ellie, Thank you for the note! I have been making and teaching the recipe with flax egg! With the intention of changing the blog recipe to be vegan, I’ve already shot photos of the vegan version. One day soon I’ll update the recipe. 😉 Reply · 23 May, 2019

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