Gluten-Free Chocolate Chip Cookies

Gluten-free chocolate chip cookies that you’ll instantly fall in love with! They have a soft, chewy inside, perfectly golden edges, and just the right amount of chocolatey goodness with every bite.

Gluten-free chocolate chip cookies spread out on a baking sheet.

After quite a few test runs, I can honestly say these are the best gluten-free chocolate chip cookies. Similar to my vegan chocolate chip cookies, they’re ever so chewy, slightly crunchy, and dotted with gooey chocolate chips. And let me tell ya, that first bite is incredibly satisfying.

I’ve kept this recipe as simple as possible, because who wants a complicated cookie recipe when the sweet cravings hit? This means easy ingredients with easy steps to create the perfect batch of chocolate chip cookies. You’re welcome.

Ingredients for gluten-free chocolate chip cookies on a table.

Ingredients For The Best Chocolate Chip Cookies

Unlike other gluten-free cookie recipes, there’s no strange add-ins like gums, stabilizers, or extra sugars. Just clean, wholesome ingredients! Here’s what you need.

  • Coconut Oil: I’m using refined coconut oil so it won’t taste too coconut-y, but you can also use butter or ghee.
  • Coconut Sugar: My go-to sugar option for baked goods.
  • Egg: Just one large egg is needed for this recipe!
  • Vanilla Extract: An essential baking ingredient for a touch of sweetness.
  • Almond Flour: Yep, no complicated flours here – just almond flour!
  • Sea Salt: A pinch to enhance the chocolatey goodness.
  • Baking Soda: For a little fluff and improved texture.
  • Chocolate Chips: I like to use semi-sweet chocolate chips, but you could also use milk chocolate.

Find the printable recipe with measurements below.

Mixing gluten-free chocolate chip cookie ingredients in a bowl.
Dolloping cookie dough onto a parchment lined baking sheet.

How To Make Gluten-Free Chocolate Chip Cookies

All you need is 15 minutes to whip these babies up! To get started, preheat your oven to 400F/200C and line two baking sheets with parchment paper. Then follow along below.

  • Whisk the first set of ingredients. That includes the melted butter, coconut sugar, egg, and vanilla extract.
  • Stir in the rest of the ingredients. Add the almond flour, salt, baking soda and stir until combined. Then fold in the chocolate chips.
  • Dollop the cookies onto the baking sheet. Use a medium cookie scoop (which is about 1 ½ tablespoons) to dollop 18 cookies. Then use your fingers to flatten the dough into cookie shape.
  • Bake away! Bake for about 10-12 minutes, or until the cookies are slightly golden. But be sure to keep your eyes on them!
A metal sheet pan with gluten-free chocolate chip cookies lined up.

Tips For The Best Gluten-Free Chocolate Chip Cookies

Because it took a few tries to get this recipe just right, I’ve got plenty of tips for you to make sure this is a no-fail recipe. Here’s what I learned.

  • Keep your eyes on the cookies. If you bake them one or two minutes over, it will make the cookies a bit crunchier and not as soft on the inside.
  • Keep them all the same size. Use my favorite cookie scoop to ensure your cookies are uniform in shape. They’ll also cook more evenly!
  • Make sure to flatten the cookies. Unlike other cookie recipes, these ones won’t flatten as they bake.
  • The type of chocolate you use matters. When I baked these with dark or semi-sweet chocolate chips, the chocolate didn’t melt as much to create that oozy effect when you break the cookie. So if that’s what you’re looking for, opt for milk chocolate.
  • They’re super delish slightly warm. While you want to let the cookies cool to the touch, enjoying them slightly warm is heavenly. Especially when dunked in a cold glass of cashew milk or almond milk… hint hint.
A stack of gluten-free chocolate chip cookies.

How To Store Homemade Chocolate Chip Cookies

  • To store: Pack your leftovers in a bag or container, and they’ll keep for up to one week. You can store them either in the fridge or at room temperature.
  • To freeze: If you want to save a few sneaky pieces more than one week, you can freeze them! Just make sure to place parchment paper in between each cookie and store in a freezer-safe bag or container. They will be good for up to 3 months.
  • To defrost: Just let the cookies come to room temperature before eating.
Holding a bitten gluten-free chocolate chip cookie

This chocolate chip cookie recipe is a classic. But if you’re craving something a bit more nutty or even more chocolatey, you’ll love these recipes:

Want to see how easy these cookies come together? Watch the video below!

Gluten-free chocolate chip cookies scattered.

Gluten-Free Chocolate Chip Cookies

5 from 24 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 18 cookies
Author: Lisa Bryan
The best gluten-free chocolate chip cookies! They have a soft, chewy inside, golden edges, and chocolatey goodness with every bite. Watch how I make them on the video above!

Ingredients

  • ½ cup melted (and cooled) butter, ghee, or coconut oil
  • ½ cup coconut sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups almond flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips

Instructions 

  • Preheat the oven to 400F/200C, and line two baking sheets with parchment paper. In a medium bowl, whisk together the melted butter, coconut sugar, egg, and vanilla extract, until smooth.
    Whisking ingredients for gluten-free chocolate chip cookies in a bowl
  • Add the almond flour, salt, and baking soda to the bowl, then stir to combine. Fold in the chocolate chips.
    Stirring gluten-free chocolate chip cookie ingredients in a bowl.
  • Using a medium cookie scoop (1 ½ tablespoons) dollop 18 cookies on the baking sheet. Use your fingers to flatten the dough into cookie shape, as the cookies will not flatten much on their own while baking.
  • Bake for 10-12 minutes, or until the cookies are slightly golden on the edges.
    Gluten-free chocolate chip cookies lined up on a sheet pan.

Lisa’s Tips

  • If you’d like extra large cookies, you could make 12 cookies (about 2 tablespoons each) on a single baking sheet. If you do that, increase the cook time by 1-2 minutes. Just be forewarned that they may slightly touch each other when baking.

Nutrition

Calories: 184kcal, Carbohydrates: 13g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 209mg, Potassium: 4mg, Fiber: 2g, Sugar: 10g, Vitamin A: 36IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Gluten-free Chocolate Chip Cookies, Healthy Chocolate Chip Cookies
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72 comments on “Gluten-Free Chocolate Chip Cookies”

  1. I loved these cookies, next time I will bake them for less time as I felt mine came out overcooked. Is it possible to make the batter ahead of time and freeze the cookie dough rather than the actual baked cookie?5 stars

  2. I tried the chocolate chip cookie recipe they were delicious that was my first cooking from a gluten free recipe I am going to. try some other thank you.5 stars

  3. I would give this 10 stars if I could!! BEST gluten free chocolate chip cookies I’ve had in my life  !!!!5 stars

  4. Another amazing recipe Lisa, thank you. My fussy son said ‘delicious can I take them to school?’ (high praise), but sadly no, as no nuts in school! Shame, the cookies will have to be eaten at home (when the kids are in bed!)
    I had to use white sugar as I couldn’t find my coconut sugar, but looking forward to trying them as written.5 stars

  5. These are everything they promise, soft, chewy and delicious. My family is gluten and dairy free and I love when I can find new and  yummy recipes. My husband’s exact words were, they are great, they taste like real cookies! Anyone who has made a dietary change knows sometimes this can be a struggle. Thanks for another wonderful recipe!5 stars

    • Amazing to hear everyone loved this cookie recipe Carrie! Going gluten-free and dairy-free can always be tricky, especially when it comes to baked goods. But, I’m on a mission to provide recipes that hopefully tastes just like the real thing :)

  6. Absolutely love these…..I cut back a little on the chocolate chips (used 3/4 cup).  I will definitely make these again.5 stars

  7. Absolutely amazing! Easy to make and delicious! Thank you so much for this recipe. 5 stars

  8. Hands down THE best gluten-free chocolate chip cookie recipe I’ve tried. I had actually almost given up trying to find one comparable to the wheat flour version. Thank you so much for this recipe. And I appreciate that you made it without coconut flour which so many recipes call for. I can’t tolerate coconut flour–though, I can tolerate coconut sugar and oil.5 stars

    • Happy to hear you loved these chocolate chip cookies! I tried to keep this recipe as simple as possible :)

  9. Fantastic web site. Lots of useful info here. I am sending it to several friends and additionally sharing in delicious. And certainly, thanks for your sharing!5 stars

  10. I plan to try these, do you know how I could successfully substitute the egg? My son can’t have eggs. Love your recipes! 

  11. I doubled the recipe and added some dried cranberries to them 😊😊😊 these are the MOST AMAZING choc chip cookies ever !5 stars

  12. The best cookies ever!!!
    Thank you so much5 stars

  13. They are perfect!!!
    And veeeerg easy to make!
    Thank you, Lisa!
    Xxx5 stars

  14. Your recipe was easy to follow but my batter wasn’t quite as thick as yours, so my first attempt was disappointing. I got 12 and they spread out and touched as you suggested. Mine are browner too, so maybe the 12mins was too long. I’ll try again. Hopefully 2nd time lucky 5 stars

    • Hi Michele – you can always chill the dough for 15 minutes, if you feel yours is a bit thinner. And for color, all ovens bake slightly differently (and butter vs oil can change color too). Definitely play around with it. Hope your next try is even better!

  15. Mine did not turn out very well. They cooked too fast and I think I burned them. My oven is the worst. It was hard looking to see if they looked ready because mine looked very brown to begin with. 

    • Hi Kimberly – Sorry to hear yours didn’t turn out. All oven do cook a bit differently, so I’d recommend pulling them out a couple of minutes earlier next time. :)

  16. What is the serving size per the nutritional value please?5 stars

  17. Hi Lisa, these look amazing! I was wondering if I could replace almond flour with almond meal?

  18. Another hit. Lisa just brings it every single time. I’ve literally never had a less than stellar recipe from her. Even my very anti-traditional cookie husband LOVED these!5 stars

  19. Can I use Gluten Free Oat Flour? If so do I use the same amount? We have nut allergies in our family.

    • Unfortunately, I haven’t tried this with other flours yet. But I will keep that in mind for a nut-free cookie recipe in the future.

  20. Is it possible to get the amount salt you put in the recipe is wrong.
    I made this recipe as written and the cookies were salty. And I incorporated the ingredients evenly. I made cookies all the time.  The texture was amazing. Will definitely try again but with less salt. 

    • Hi there – make sure you’re using sea salt or kosher salt. Table salt has a much “saltier” flavor and can be overpowering.

  21. Hello! I really want to try them! Could I use oat flour instead or 1 cup of oat flour and 1 cup of almond flour maybe?? 

    • I haven’t tested this with other flours yet. But if you do try it, please let me know how it turns out!

  22. This is a really nice recipe. Simple, quick and few ingredients. I did a few minor additions; a bit of nutmeg and cinnamon and a scoop of cocao powder for extra chocolate flavor and some chopped walnuts, cause I put nuts in everything! They turned out great!5 stars

  23. What are your suggestions to decrease sugar content?

    • Hi Joan – I think it would be hard to do with this recipe and maintain the right texture. I’d recommend some of my other lower-sugar dessert recipes instead.

  24. Just whipped these up. So yummy Lisa. Your recipes never let me down and your classic recipes nsil it every time. I froze some uncooked to be able to make fresh!

  25. I made these tonight and they are delicious! I used coconut oil and baked them for about 9 minutes – they were perfectly chewy. Thanks for the recipe!5 stars

  26. I made these today for a BBQ, turned out great :) thank you!
    A bit on the salty side for me, would it still work if I cut that down by a 1/4? I found they did actually spread out a bit, but kept their shape nicely.  5 stars

    • Hi Courtney – make sure you’re using sea salt or kosher salt. Table salt has a much “saltier” flavor and can be overpowering.

  27. These cookies are perfect for my family and I can’t wait to make these soon! Going to be such a big hit here! So excited!5 stars

  28. Hi!  I’m so glad you made this recipe, and I always appreciate the beautiful instruction videos.  May I ask which method you used to measure out the almond flour?  Or do you have the weight you used?  Thank you!

    • I used cups to measure it out, but there’s also an option to switch to metrics if you’d like :)

  29. Delicious cookies in 15 minutes? Sign me up! These cookies like so good, I can’t wait to try them. Love the look of those melty chocolate chips. Thank you!5 stars

  30. Did not realize you could make gluten free chocolate chip cookies – cant wait to make them!!5 stars

  31. I love how you made these chocolate chip cookies gluten free using almond flour! That texture looks perfect. Yum!5 stars

  32. This cookie recipe is truly a no fail recipe. The kids love chocolate chip cookie and I love trying healthier recipes for them. Thanks for sharing.5 stars

  33. Thank you for sharing the recipe. Is there any substitute for coconut sugar? We do not use coconut sugar at our home. Thank you! 

  34. I can’t wait to try this recipe out as here we really enjoy our chocolate chip cookies. I gave it a five star because I already know when you say it’s great you have honed the recipe until it is just right. I have truly enjoyed the many recipes of yours I have tried. I print them and stick them in page protectors. I can’t wait for your book to come out and no rush as I know good thing take time. All the best.5 stars

  35. These look fabulous Lisa! Love that they are made with just almond flour.  Quick question – is the nutritional info for 1 cookie?  And thank you for including it!!!! So helpful.  

  36. Hi thank you for the recipes. On the cookies is it possible to use another flour I am allergic to all nuts

    Thanks

  37. will be making this soon i love chocolate and cookies sooooooooooooo much perfect for my after office snacks and home snacks while i work on the computer and phone after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya

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