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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, perfectly sweet, not too much, not too little, and chunky with chocolate morsels. Now that’s a mouthful.

Chocolate Chip Almond Cookies gluten-free

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!

Click here to PIN these Chocolate Chip Almond Cookies!

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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 a ton of cookies. We ate them warm, room temp, and we gave quite a few away.

At the rate all 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.

Chocolate Chip Almond Cookies gluten-free

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.

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.

You might also like these Gluten free cowboy cookies, with oats, raisins, AND chocolate chips!

Chocolate Chip Almond Cookies gluten-free

Chocolate Chip Almond Cookies gluten-free

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

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5 from 1 vote
Chocolate Chip Almond Cookies gluten-free
Chocolate Chip Almond Cookies, gluten-free
Prep Time
20 mins
Cook Time
10 mins
Chilling time
58 mins
Total Time
30 mins
 

These cookies are totally addicting. And they are gluten-free! Bake them small or bake them large--winners all around. Makes about 5 dozen mini cookies or 10 larger cookies.

Course: Cookies, Dessert
Cuisine: Gluten-free, Vegetarian
Keyword: gluten free, chocolate chip cookies, almond flour
Servings: 60 2-inch cookies.
Author: Letty Flatt
Ingredients
  • 2 1/2 cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 egg
  • ¾ 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
  1. Whisk together the almond flour, coconut flour, baking soda and salt.
  2. 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.
  3. Stir in chocolate chips and almonds, if using.
  4. Chill until the dough is cold enough to easily hold a shape, at least 1 hour.
  5. Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
  6. 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.
  7. 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.
  8. Bake 10 to 12 minutes, until the cookies are just starting to brown.
  9. Allow to cool 10 minutes before serving.
Recipe Notes
  • Maple syrup is a fine substitute for the honey in this recipe. I like and use both.

10 comments

  • 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

  • […] Gluten-free? Try these Chocolate Chip Almond Cookies. […] Reply · 3 October, 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

  • […] from my gluten-free Chocolate Chip Almond Cookie […] Reply · 1 April, 2016

  • […] You might also enjoy these gluten-free chocolate chip almond cookies. […] Reply · 23 November, 2017

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