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Chocolate Chip Almond Cookies {gluten-free}

These soft chocolate chip 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

Last week, Robbie and I turned into cookie monsters. I mean we ate a ton of cookies. Aiming for gluten-free chocolate chip almond cookies with no refined sugar, I mixed and baked 6 batches of cookies, maybe 7. I lost count.

We ate them warm, room temp, and stolen from a hidden spot in the freezer, and we’re still munching on samples that didn’t make the cut. This recipe won out, hands down.

What I really like about this recipe is that the dough comes together quickly. That’s because you mix everything 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.

Maybe I am reinventing the wheel here. I know there are fine and dandy gluten-free chocolate chip almond cookies in cookbooks and on other blogs. But you know what? I wanted to experiment.

Chocolate Chip Almond Cookies gluten-free

At first, using a heavy-duty mixer, I creamed room temperature extra virgin coconut oil with coconut palm sugar. It seemed logical, like creaming butter and sugar for traditional chocolate chip cookies. And the dough was stiff enough to roll into slice and bake logs, which was a goal.

Nixed that. The creaming step took forever and the dough fell apart every time my knife hit chocolate; too much pressing back together, humpty dumpty crumbly. Plus the cookies came out way too crisp.

Mixing Chocolate Chip Almond Cookies

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

Chocolate Chip Almond Cookies gluten-free

I tried a couple test batches with arrowroot flour in the dry ingredients. Not a lot, but it left a chalky flavor and texture on the tongue. This recipe, these cookies, with coconut flour and super fine grind almond flour, we decided are better.

Another plus: Half of the ingredients come from Whole Food’s bulk bins. Less packaging, and you only have to buy what you need for the recipe.

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. The rest went in the freezer, for later.

Chocolate Chip Almond Cookies gluten-free

Winning gluten-free chocolate chip almond cookie recipe, check. It was time to move on. Over the weekend I baked and photographed candied ginger hot cross buns. Now under my belt–four of those persuasive fruited Lenten-special buns. Recipe coming up next.

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Chocolate Chip Almond Cookies gluten-free
Chocolate Chip Almond Cookies, gluten-free
These cookies are totally addicting. And they are gluten-free! Bake them small or bake them large--winners all around.
  • 2 1/2 cups almond flour (see note)
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon Real 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
  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
  • I used Honeyville grain super fine grind almond flour. You can find it at Costco or online, but I have never seen it in bulk bins. The almond flour in bulk bins is usually a coarser grind.
  • Maple syrup is a fine substitute for the honey in this recipe. I like and use both.


  • 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 · 4 weeks ago

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