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 that they are high in protein, low in carbs and sugar, and beyond delicious. They're soft, crumbly, and perfectly 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--no one even has to know that they're gluten-free and dairy-free. Plus, they're really easy to make. #totally #winningPrint
The Best Gluten-Free Chocolate Chip Cookie Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 24 1x
- 2 ½ cups almond flour
- ½ teaspoon fine sea salt (I use Real Salt)
- ½ teaspoon baking soda
- ½ cup vegan butter (I use soy-free Earth Balance)
- ½ cup real maple syrup (100% real maple syrup, no fake stuff)
- 2 teaspoons high-quality vanilla extract (I use Madagascar vanilla)
- 1 egg
- 1 cup dairy-free dark chocolate chips
- Preheat the oven to 350°F.
- 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.
- Form the dough into 24 cookies and bake until lightly golden around the edges, 18-22 minutes. Mine were perfectly done at 20 minutes.
- 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.
Can u use somthing else rather then maple syrup
I'm unclear on the butter - should it be softened or melted?
The butter should be softened, no need to melt it.
Thank you for the recipe and clear instructions! Made them today and they turned out perfect!
Excellent blog you have got here.. It's hard to
find excellent writing like yours these days. I really appreciate people like you!
Hi Elizabeth - have you ever made these with flax eggs? Just wondering how they turned out if so.
Thanks for all your amazing recipes!
Hi Pamela, I haven't tried this recipe with a flax egg, but it will most likely work. The cookies will be a little more crumbly. Let us know if you try it! ~E
These are absolutely amazing! I used normal butter and they were delicious!
Glad to hear it, Amber! ~E
Hi, I'm in the UK and would be interested if you know of an alternative similar to earth balance? Also any idea on best egg replacement? I'm literally free from everything. X
Barbara L. Stanford
Could coconut oil (unmelted, either all or some) be used in place of the Earth Balance?
Hi Barbara, I haven't tired that substitution but the consistency would be quite different. I would stick with Earth Balance but if you try it with coconut oil let us know how it turns out! 🙂 ~Elizabeth