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

4.74 from 45 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
  • ½ 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.
  • Note: based on feedback (thank you!), the salt in the recipe has been reduced to 1/2 teaspoon. 

Nutrition

Calories: 184kcal, Carbohydrates: 13g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 23mg, Sodium: 145mg, Potassium: 4mg, Fiber: 2g, Sugar: 10g, Vitamin A: 36IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Gluten-free Chocolate Chip Cookies, Healthy Chocolate Chip Cookies
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating




Your email address will not be published. Required fields are marked *

139 comments on “Gluten-Free Chocolate Chip Cookies”

  1. Hi Lisa
    I made the gluten-free cookies followed your instructions. Mine came out a little darker baked in for 11 minutes mine taste very grainy. I wish I could try yours to see what I did wrong.

    • Hi Fran – all ovens do cook a bit differently, so yours might cook a little hotter and faster. In terms of graininess, did you use blanched and finely ground almond flour?

  2. These are delicious my whole family loved them!

  3. We are studying oils if my church group tonight so I said I would make a dessert with coconut oil and I’ve been a long time follower and pretty much all my meals are from your recipes. I can’t wait to see what my church women think about your cookies tonight.
    I wanted to add a picture but couldn’t figure out how. Lol

    • Hope everyone enjoyed these cookies Kristi! Also, you can attach a photo in our Facebook community group if you’re not a part of it yet :)

  4. Very good, very easy to make. Eight minutes was enough time in my oven. I really liked the texture. This will be my go-to chocolate chip cookie from now on.5 stars

  5. I just made these.
    They Smell really good, haven’t tasted yet.
    I had to add an extra 1/2 Cup of almond flour as my dough was very loose.

  6. This recipient is fantastic. I reduced the coconut sugar to a 1/4 cup and added a 1/4 cup Craisins.
    They turned out wonderful soft and chewy. Yum Yum. Only I had to put them in the freezer so I wouldn’t eat them all at once 😊.

  7. I was looking for a recipe to use up my almond flour and I came across this one. No regrets! These were so good and the right amount of sweetness (I usually have to tone down the sugar in most recipes but not this one). I used ghee and baked for 11 mins. I like cookies on the crisper side and for almond cookies, these were crispy! Looking forward to trying then again and doubling the recipe!5 stars

  8. These are really good!! Last night I was craving some chocolate chip cookies, but I wanted them to be healthier and gluten-free so that my mom could have them and this recipe really hit the spot!! My dough was definitely much looser than the pictures, but they baked up great and chewy!!5 stars

  9. Overall the recipe is a keeper and baked up nicely. The only thing I would change when making again is to reduce the amount of salt. We found the full tsp to be overpowering and too salty for our tastes. Otherwise the recipe was great.4 stars

    • So sorry you found this a tad on the saltier side! But like you said, you can always reduce it a bit :)

  10. Good taste, but the texture was off and they were pretty dry. Probably my mistake though. I used coconut oil and a 1:1 gluten-free flour. Not sure which of those made this go wrong. I didn’t think using a 1:1 flour instead of almond flour would be a problem.4 stars

    • Yes, baking is an exact science, so when you change ingredients it can definitely alter the texture. Give them another try with the almond flour!

      • Yumm. So good! I also make your blueberry muffins but sometimes sub chocolate chips for the blueberries or do a half batch of each and those are delicious. My daughter wanted cookies though so I googled to see if you had a cookie recipe and of course you did. These are also delicious! 8 minutes was all we needed.5 stars

      • Love the idea of chocolate chip muffins instead! Glad both you and your daughter are enjoying that recipe.

  11. Delicious 5 stars

  12. These were divine! Had my doubts looking at the dough, but I checked the ingredients positive that I did something wrong. 12 minutes later they were magnificent! Thank you! Always looking for a reciepe that is actually good and gf!

  13. Wow these are amazing! I’m needing to eat gluten free and they were better than the gluten kind and without the misery for me!5 stars

  14. I am gluten free, but can’t do almonds, cashews or peanuts. Any possible substitutes for the almond flour? Thanks!

    • Unfortunately I haven’t tried this without almond flour, so will test nut-free options in the future!

  15. is it 184 calories per cookie or for the whole batch?

  16. Very nice recipe! Only thing I would recommend doing differently is lowering the bake time. Before baking the whole batch, I did a tester cookie at 10 minutes and it came out too dark. I found 8 minutes to be perfect for my oven, but for anyone else I would recommend starting them at 7 minutes and working your way up from there. Every oven is a little different.

    Otherwise, these are super easy and a delight to eat! Thank you!5 stars

  17. I get confused when using coconut oil, do I melt if first and then measure or do I measure out the 1/2 cup solid coconut oil, then melt. I’ll use butter this time since I’m not sure but would love to make these with coconut oil.

  18. Wonderful, like all your recipes! These are very nice, I used high quality everything and they turned out amazing. Grass fed butter, free range eggs, freshly ground non pasteurized raw almonds from Spain, Sel de Guerrande, organic vanilla extract and organic coconut sugar. Organic semi sweet chocolate chips (1/3 less than suggested). Baked 10′ at 400 F. My favourite cookies from now on, fast and easy to make. Thank you very much Lisa!5 stars

  19. Amazing!! I’ve been searching for a great GF choc chip alternative and these cookies are it! Thank you!

  20. I made these and used butter (which I did not regret! It was delicious). I also did a mix of dark chocolate chips and carob chips. I rotated the cookies halfway through baking. Mine got a little darker even though I only baked for 9-10 min and I was alarmed at first but they weren’t burnt! Just more caramel-y :) Two of my siblings said A+ for these cookies. Very good and you wouldn’t know they are gluten free.5 stars

  21. Is one cookie 184 calories?  I don’t think the serving size was included. This will determine if I will make them or not.

  22. I made these using ghee and brown sugar because I didn’t have coconut sugar, they turned out perfectly and they were so quick and easy to make. They will be my go-to cookie recipe.5 stars

  23. I think this recipe is off. Dough turned out too thin, too sweet, and I followed it exactly. Reduce coconut sugar to 1/4 due to sugar in c.chips? I put it in the fridge for an hour. Hoping it thickens up.3 stars

  24. It looks very soft and crunchy . I must try it.

  25. Dear Lisa,

    I am a long time fan of yours and practically live only on your recipes, haha. My family and I usually love them a lot. <3

    Sad to say that these cookies turned out absolutely horrible. I bought all the ingredients and exactely followed the instructions. But the baked cookies were dark brown, bitter and sour. I suspect the brand of the chocolate chips or the coconut sugar. Or both. Will try again with a different kind of chocolate chips and a different kind of sugar (we live in Germany). I will also leave them in much shorter. As far as my oven is concerned, 12 minutes seem way too much.

    Will get back to you and report the results of me trying again. ;-)

Downshiftology