Let’s talk about the BEST gluten-free chocolate chip cookies ever.

I’ve been making these almond flour chocolate chip cookies every week for the last few months because they are so. damn. good.

They also happen to be dairy-free, which makes me love them even more.

I adapted this recipe from the back of the almond flour bag, which happens to be by one of my fave bloggers, Elana Amsterdam, over at Elana’s Pantry. The use of blanched almond flour instead of regular wheat flour (or even gluten-free flour replacements) means they have more protein and fewer carbs than a classic cookie, and they’re beyond delicious. They’re soft, crumbly, and perfectly golden around the edges.

All it takes is 2 1/2 cups of blanched almond flour, 1/2 teaspoon each of baking soda and sea salt, 1/2 cup of vegan butter, 1/2 cup of real maple syrup, 2 teaspoons of vanilla, 1 egg and 1 cup of dairy-free dark chocolate chips. Stir the wet ingredients into the dry, fold in the chips, and bake 24 cookies at 350°F for 20 minutes, until they’re lightly golden around the edges.

Turning classic comfort recipes into healthier gluten-free dishes is one of my favorite things to do. This chocolate chip cookie recipe will become a new favorite around your house, and no one even has to know that they’re gluten-free and dairy-free. Plus, they’re really easy to make. #totally #winning

Why Almond Flour Works So Well

Almond flour is simply blanched almonds ground into a fine powder, so it’s naturally gluten-free and grain-free. The natural fat in the almonds keeps these cookies tender, and it’s why they bake up soft and a little crumbly instead of chewy. Since there’s no gluten to hold the dough together, the egg does that job here.

Look for blanched almond flour (no skins), not almond meal. Almond meal is ground with the skins on, and it makes a grainier, darker cookie. Here’s a quick guide to almond flour vs. almond meal if you’re not sure which bag you have.

Easy Swaps

Butter: Regular unsalted butter works in place of the vegan butter if you don’t need the cookies to be dairy-free.

Sweetener: Use real maple syrup, not pancake syrup. It’s the only sweetener in the dough, so you’ll taste the difference.

Chocolate: Any chocolate chips or a chopped dark chocolate bar will work. If you need them dairy-free, check the label.

Egg-free: The egg is what holds this dough together, so for an egg-free cookie, make my Vegan Chocolate Chip Cookies instead.

How to Store Gluten-Free Chocolate Chip Cookies

They’re fine on the counter for a day. After that, keep them in a covered container in the fridge for up to a week, or freeze them for up to 3 months. Let frozen cookies thaw on the counter for a few minutes before eating.

Gluten-Free Chocolate Chip Cookie FAQs

Why are my gluten-free cookies crumbly?

Almond flour cookies are tender by nature, and they’re most fragile right out of the oven. Leave them on the baking sheet for the full 10 minutes so they can firm up before you move them. Too much flour makes them dry and crumbly too, so spoon the almond flour into your measuring cup and level it off instead of packing it down.

Why are my gluten-free cookies flat?

Warm dough is usually the reason. If your butter was very soft or your kitchen is hot, chill the dough for 30 minutes before you scoop it, and always put the cookies on a cool baking sheet.

Can I use a gluten-free flour blend instead of almond flour?

Not in this recipe. Gluten-free flour blends are mostly starch and behave very differently from almond flour, so the amounts here won’t work with a blend.

Are these cookies dairy-free?

They are, as long as you use vegan butter and dairy-free chocolate chips. They’re also gluten-free and grain-free. For more ideas, here are my 9 Best Gluten-Free Cookie Recipes.

The Best Gluten-Free Chocolate Chip Cookie Recipe

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• Author: Elizabeth Rider
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 24

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Description

These gluten-free chocolate chip cookies are made with almond flour, real maple syrup and dairy-free dark chocolate chips. They’re soft, a little crumbly, golden around the edges, and no one will guess they’re gluten-free and dairy-free.

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Ingredients

Units USM

Dry Ingredients:

• 2 1/2 cups almond flour
• 1/2 teaspoon fine sea salt (I use Real Salt)
• 1/2 teaspoon baking soda

Wet Ingredients:

• 1/2 cup vegan butter (I use soy-free Earth Balance)
• 1/2 cup real maple syrup (100% real maple syrup, no fake stuff)
• 2 teaspoons high-quality vanilla extract (I use Madagascar vanilla)
• 1 egg

And:

• 1 cup dairy-free dark chocolate chips

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Instructions

1. Preheat the oven to 350°F.
2. Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients in a medium mixing bowl. Make a well in the dry ingredients, then mix the wet ingredients into the dry ingredients. Fold in the chocolate chips.
3. Form the dough into 24 cookies and bake for 20 minutes, until lightly golden around the edges.
4. Let cool 10 minutes and enjoy! Store in the refrigerator if keeping more than a day. They’ll keep up to a week in the fridge. They freeze beautifully up to 3 months.

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