These 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 in every bite.
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This recipe has all the things I want in a gluten free chocolate chip cookie. They’re not too sweet, made with honey, with chocolate chips in every bite.
Mix these easy to make almond cookies with chocolate chips in two bowls:
- Whisk melted extra virgin coconut oil (affiliate link) with egg, almond butter, honey and vanilla together in one bowl.
- Then mix the dry ingredients in another bowl–almond flour, coconut flour, baking soda, and salt. Mix the dry into the wet ingredients. Stir in the chocolate morsels. Scoop or drop the dough onto baking sheets and bake.
- I like these cookies because they’re easy–mix them by hand—no electricity necessary!
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These chocolate chip almond cookies are made with both coconut flour (affiliate link) and almond flour. (Affiliate link).
The coconut flour, because it absorbs moisture, helps the cookies bake up a little soft, not crispy. It also gives these cookies a denser texture and adds subtle coconut flavor.
Almond butter and honey help bind the almond flour and coconut flour into scoopable dough.
Notes for this easy gluten free chocolate chip cookie recipe:
- A cookie scoop makes fast work of the portioning. For bite size cookies, use a smaller scoop. (Affiliate link) For jumbo size cookies, drop your cookie dough from a larger scoop, one that holds about 1/3 cup dough. Before your cookies bake, gently press the rounds to flatten them just a little.
- These cookies freeze well. That’s what I have to do. I can’t leave them on the counter or I’ll eat too many in one day! They’ll be less soft after freezing. I just leave them in a warm place, or I heat them in a microwave for 10 seconds. Robbie likes his sweets frozen and eats them right from the freezer!
- When you’re portioning the cookies, make sure you pick up plenty of chocolate chips. They like to stay in the bowl, so use your hands to incorporate them into the balls. You want the 2-bite size cookies to have at least 5 chocolate morsels each. No skimping on the chocolate chips!
- Originally, I used 3/4 cup of honey in the recipe. I updated the recipe and cut the amount of honey. I think they aren’t as cloyingly sweet as before.
- If you prefer, substitute maple syrup for the honey.
More Letty’s Kitchen Chocolate Chip Cookies:
- Gluten free cowboy cookies, with oats, raisins, AND chocolate chips!
- Skillet Chocolate Chip Walnut Cookies. Bake them on the grill top if you don’t have an oven!
- Jumbo Pumpkin Spice Chocolate Chocolate Chip Cookies. Perfect for autumn treats.
- And you might also like these Chunky Banana Chocolate Chip Pancakes with Pecans!
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Gluten free Chocolate Chip Almond Cookies
Ingredients
- 2 ½ cups almond flour (8 3/4 ounces or 250 grams)
- ½ cup coconut flour (2 1/4 ounces or 64 grams)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 egg
- ½ cup honey (see note)
- ¼ cup almond butter (I used chunky)
- 1 teaspoon vanilla
- ½ cup coconut oil , melted
- 1 cup chocolate chips
- ½ cup slivered almonds , optional
Instructions
- Whisk together the almond flour, coconut flour, baking soda and salt.
- In a separate bowl, whisk together the egg, honey, almond butter and vanilla. Whisk in melted coconut oil. When the liquid ingredients are smooth and homogenous, stir into the dry ingredients.
- Stir in chocolate chips and almonds, if using.
- Chill until the dough is cold enough to easily hold a shape, at least 1 hour.
- Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
- Scoop or drop into small balls, about 1-inch in diameter, onto prepared baking sheets, about 1 ½ inches apart. Use a small scoop, or 1 ½ teaspoons dough. Gently press the balls with your fingers to flatten them just a bit.
- Alternately, form into larger balls, about ¼ cup of dough each. Arrange 3 inches apart on prepared baking sheets. Press the cookies with your palm to make ½-inch thick disks.
- Bake 10 to 12 minutes, until the cookies are just starting to brown.
- Allow to cool 10 minutes before serving.
Notes
- Maple syrup is a fine substitute for the honey in this recipe. I like and use both.
- When you’re portioning the cookies, make sure you pick up plenty of chocolate chips. They like to stay in the bowl, so use your hands to incorporate them into the balls.
These scrumptious bites are my new go-to recipe for chocolate chippers! · 23 March, 2015
These look fabulous and I love that I can actually eat them!!! Cannot wait to whip up a batch! · 26 March, 2015
Thanks Rachael! You’ll have to post photo on IG–our favorite. Happy Baking. · 26 March, 2015
Yum!!! · 27 March, 2015
These are the best cookies ever!!! · 29 August, 2015
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. · 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! · 20 February, 2016
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. · 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. 😉 · 23 May, 2019