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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. 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!

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

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.)

  • 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:

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

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  • 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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