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!
Click here to PIN these Chocolate Chip Almond Cookies!
What I really like about this recipe is that the dough comes together quickly. You can make them in one bowl. Plus everything is mixed by hand–no machine necessary. And they come out soft, not crispy. This recipe has all the things I want in a gluten free chocolate chip cookie!
Whisk the melted extra virgin coconut oil (affiliate link) with the egg, vanilla, almond butter and honey. Mix the dry ingredients, almond flour, coconut flour, baking soda, and salt into the wet ingredients, then stir in the chocolate morsels. Ta-da!
Just so you know, this post contains affiliate links. Products purchased via these links cost you nothing and earn me a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen.
A cookie scoop makes fast work of the portioning. If you want small cookies, use a smaller scoop. (Affiliate link) If you want bigger jumbo size cookies, drop your cookie dough from a larger scoop. (Affiliate link) You’ll want to smash the larger rounds down to make them more flat before they bake.
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, at room temperature and cold, direct from the freezer. Our neighbors, well they enjoyed plenty of cookies too!
These chocolate chip almond cookies, made with coconut flour (affiliate link) and almond flour, (affiliate link) came out the best of all the cookie batches I tested (and ate.)
About testing this gluten free cookie recipe:
- 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, I wanted soft cookies and the ones where I creamed the coconut oil with coconut sugar came out crispy.
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 in the freezer. We’re still munching on ones that didn’t make the cut.
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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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
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
- 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
- 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.
- 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.
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