Gluten-Free Chocolate Chip Cookies

Gluten-free Chocolate Chip Cookies

Yesterday involved too much mac and cheese and a thunderous BOOM. The mac and cheese necessitated an afternoon nap on the couch and the explosion that rattled my apartment announced a raging gas fire right across the street.

Now, the morning after, Cookie and I are back on the couch, under a blanket, while news helicopters circle overhead. There are chocolate chip cookies calling my name from the coffee table, claiming that they can cure me of this insufferable writer’s block. Maybe I’ll have another.

Almond meal and coconut flour

These cookies have a lot going for them. For starters, they are absolutely delicious and everything that a chocolate chip cookie should be: chewy around the edges, soft in the middle, and full of rich chocolate and caramel-like flavors. They also happen to be gluten free, thanks to a simple combination of two flours (almond and coconut flours). They’re naturally sweetened with maple syrup, which lends a brown sugar-like sweetness. They’re eggless, too, which means that the recipe is easily veganized and that the cookie dough carries no risk of salmonella poisoning. These cookies are about as healthy as cookies can be.

maple syrup and butter

My friend Tessa introduced me to these cookies a few weeks ago. We were sipping wine and watching Magic Mike during girls’ night when she set them on her coffee table. I took one bite and knew I had to share the recipe with you all—mostly because they are so very tasty, but also because I know that many of you are on the hunt for gluten-free and naturally sweetened recipes. I don’t try to avoid gluten myself, but my friend Tessa has cured herself of debilitating migraines by following a gluten-free, low-sugar diet. Isn’t that wonderful? I’m so glad she’s found what works for her.

cookie dough and dark chocolate

I’ve made three batches of these cookies since that night, and I have some baking notes to share. The original recipe calls for almond flour, but I used almond meal from Trader Joe’s all three times and each batch turned out great anyway. I found Bob’s Red Mill coconut flour in the baking section at the local health food store. Coconut flour is essential to this recipe because its high fiber content soaks up the extra moisture from the liquid sweetener, ensuring that the cookies don’t spread out too much on the pan (more on that later).

The cookies taste fantastic whether you use maple syrup or honey, but I think maple syrup tastes more like brown sugar and yields a more traditionally flavored cookie. I also tried using coconut oil instead of butter, which, as you might expect, produced a cookie with a more pronounced coconut flavor. I’m partial to the butter version. I’m not quite sure why, but the coconut oil cookies were thinner and seemed ever-so-slightly brittle the next day. Lastly, I chose to chop up dark chocolate instead of using chocolate chips, so maybe I shouldn’t call these chocolate chip cookies after all. Whether you choose chips or chunks or chop your own chocolate, just make sure it’s good quality.

chocolate chip cookie doughcookie doughNaturally Sweetened, Gluten-free Chocolate Chip Cookies Recipe

As you can see here, my last batch puffed up quite a bit in the middle. My other batches spread out more during baking like traditional Tollhouse cookies. The cookies seem to spread out the most when you plop the just-mixed dough onto the baking sheet and bake right away. I think they spread out a little less if you give the coconut flour a few minutes to soak up some extra moisture, and they spread out the least if you let the dough chill in the refrigerator for ten or more minutes before baking. Can we crowdsource the matter? I always love to hear your feedback… and I’ve eaten a few too many cookies already.

Gluten-free Chocolate Chip Cookies Recipe

4.5 from 16 reviews
Gluten-Free Chocolate Chip Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
 
Naturally sweetened, gluten-free chocolate chip cookies made with almond meal and coconut flour. These cookies remind me of classic Tollhouse cookies, but much more healthy and easy to make—only one bowl required! Since this recipe is egg free, it is easily made vegan by substituting coconut oil for butter and using maple syrup instead of honey.
Ingredients
  • ¾ cup almond flour or almond meal, very firmly packed (about 3 ounces or 100 grams)
  • ¼ cup coconut flour, very firmly packed (about 1½ ounces or 43 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • dash cinnamon (optional)
  • ½ cup butter or coconut oil, melted
  • ½ cup real maple syrup (preferably grade B) or honey
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped, or 1 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.
  3. Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fat cookies, like those shown here). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
  4. Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool.
Notes
[i]Recipe adapted from Gluten Free Fix.
Yields 24 small cookies.
Make it vegan: Just use the coconut oil instead of the butter, and choose maple syrup as your natural sweetener instead of the honey.

Comments

  1. says

    These look really good Kate! How do they hold up the next day and did you have to store in the fridge or freezer?
    I have been experimenting a lot with coconut flour lately and have been having mixed results with texture and storage.

  2. Ashlae says

    These are gorgeous, lady! Happy you and Cookie are safe and cozy – what a scare!

    Oh, and cookies spread the least when chilled just before baking ;)

    • says

      Thanks, Ashlae! The funny thing about these cookies is that I chilled both the second and third batch for ten minutes before baking, but the second batch spread out whereas the third did not. Maybe the third batch was extra chilled because I mixed it in my cold sunroom?

      • says

        Hmm, did you let the dough from the third batch rest longer? I feel like my cookies spread less when the dough is well rested and thoroughly chilled. I’m going to try them when I get out of class tonight and I’ll let ya know!

  3. says

    These look great! I just made almond milk and was looking for ideas on what to do with the left over almond meal. I can’t wait to make this with my son tomorrow…since we will probably be snowed in :)

  4. says

    SO happy about this recipe. I have been looking for an almond flour chocolate chip cookie. These look fantastic. And I love that they are sweetened with maple syrup. Thanks so much for sharing!

  5. Grace says

    Wow these look dangerously good! I made a similar cookie (no almond) last weekend and thankfully took them to a potluck so I didn’t eat them all. I chopped up the coconut caramel dark chocolate bar from Trader Joes. I highly recommend trying that for your next batch of these. A little less healthy but SO good. I’m off to find some coconut flour..

  6. says

    I cannot wait to make these for two reasons. One, I am in the middle of trying to figure out what my three year old is allergic thus eliminating gluten. Two, I have had too many epic failures with coconut flour but your recipes are ALWAYS spot on and therefore I will try again. To top it off, the fact that I can eat the dough (no eggs) makes me giddy with excitement!

    • says

      Thanks, Laura! Do let me know if you try them. I just polished off the last batch (three in one sitting, oops) so I’m due to make another.

  7. Chris says

    These look delicious! I just started experimenting with almond meal. This past weekend I made something very similar but it also included unsweetened coconut. They were yummy but have gotten much harder in the few days since I made them. :(
    I’m looking forward to trying these.

    • says

      Hope you’ll give these cookies a try, Chris. I’ve kept them on a plate under saran wrap for several days without any obvious change in texture. I think you’ll like them!

  8. says

    These chocolate chip cookies sound yummy; definitely will give this recipe a try!
    I read about the gas explosion…whew! So glad your building wasn’t involved; and, my thoughts are with those who were in the restaurant that was.

  9. says

    That fire was crazy!!! Luckily it didn’t spread to your building. After two batches of that amazing banana bread, which I think I am going to blog about if you don’t mind, I cannot wait to try these!!!

    • says

      That fire could have been much worse. So tragic, though. If you post about the bread, that’d be awesome, but if you’re baking it without significant adaption, I’d prefer for the recipe to stay on my site. I’m sorry to be a stickler! Really glad you enjoy it so much.

  10. Taylor says

    These look fantastic! I love healthier treats like this. I make a similar version, but I use peanut butter/almond butter as the fat source and oat flour/oats instead of coconut flour. You should try a PB version, they’re very good. I’ll have to try this recipe for sure though.

    • says

      Your cookies sound so good, Taylor. I’ve been wanting to try making flourless peanut butter cookies! I think they only call for five ingredients.

  11. says

    Wow, you are one dedicated tester Kathryne! Gluten free isn’t a must for me, but naturally sweetened/low sugar definitely is. I’ll definitely be making this one! :)

  12. says

    These look fantastic, Kate. I am definitely a chopped chocolate girl, and they result in such beautiful cookies in this version. Can’t wait to try these – I always panic when baking for gluten-free friends. Glad to put these on the list!

    • says

      Thanks, Jess! These cookies are GF but they sure don’t taste like it. Hope you and your friends enjoy them as much as my friends and I have!

  13. says

    Mac and cheese coma…oh yes, I was there and did that last week!

    Usually I’m turned off by gluten-free cookies because they have so many weird ingredients but I actually have everything here on hand! WIN.

    • says

      I couldn’t keep my eyes open after that mac and cheese! Hope you try these cookies… they’re my favorite chocolate chip cookies, period.

  14. says

    These sound delicious! But my trip to the store today made me realize that if I ever have to go gluten-free, I’ll probably starve to death because everything on my shopping list to make these was sooooo expensive. Maybe some day I’ll get to try these..

    • says

      I’m sorry, Katie. Honey would be less expensive than syrup, and I buy my almond meal and chocolate at Trader Joe’s at a reasonable price, if that helps anything. The coconut flour was around $7 but it’ll make more than a few batches of these cookies.

  15. Janet says

    Hey Kathryne! These look amazing. What do you think about using oat flour in place of almond flour/meal? My boyfriend is allergic to nuts. Of course, I could just make them with almond meal and not share with him! ;)

    • says

      Hey Janet! So nice to hear from you. I haven’t tried with oat flour, but I asked about it on twitter and some people suggested that you would probably need to adjust the amount of sweetener to compensate for the difference (oat flour is more absorbent than almond flour, so it might need more liquid). I just finished off the last of this batch today and I think I’ll need to make more before I start experiencing withdrawals… I’ll try with oat flour and let you know how they turn out. Oh and I wouldn’t blame you if you kept them all to yourself (they’re that good), and please send my love to K!

      • Janet says

        Thanks so much Kathryne! I can’t wait to try them. Maybe I’ll make a “ladies batch” to share with K and the gals. ;)

    • says

      I agree, Yosef. I bet those slider buns were great. These cookies are my new favorite chocolate chip cookie, gluten free or not. They make me want to experiment more with gluten-free flours!

  16. says

    I live in Lawrence, KS – that explosion was all over the news!! Glad you are ok!! Also, those cookies look delicious, perfect for this crazy snow day.

  17. Ana says

    I have an almond allergy. If I subbed oat flour instead of almond would it still work to use cocnut flour? Also, I was wondering if I added an egg if that would make them fluffier. Thanks!

    • says

      Hi Ana, I’m sorry, I wish I knew how oat flour would work in this recipe. You would probably need to adjust the amount of sweetener to compensate for the difference (some followers on twitter suggested that oat flour is more absorbent, so it might need more liquid). I don’t think you need to add an egg just because I felt like the cookies were fluffy enough, but you could try. If you try the cookies with your substitutions, please let us know how they turn out!

  18. says

    these look fantastic! I have yet to pick up coconut flour but have heard great things about it. and yes, sometimes it’s absorbent nature would come in handy. I am excited to try them!

  19. says

    Hi Kate, I’m so glad you’re OK! That’s WAY too close to home. And now snow? Good thing you have plenty of these gorgeous cookies on hand. I’m allergic to almonds, but I need to find a good substitue so I can try these. They look downright irresistible.

    • says

      Thank you, Elizabeth. Please let me know if you find a good substitute. Some others have asked if oat flour would work, so I might give that a try soon. I’d hate for you to miss out on these cookies! So good.

  20. Kelly says

    These look delicious! My daughter is allergic to tree nuts – can I substitute coconut flour for the almond flour? And if so, what is the substitution? Thank you!

  21. Kate says

    I just made these cookies but didn’t have any coconut flour so I rummaged through my cupboards and found quinoa and buckwheat flours. I first used about 1/2 cup of quinoa flour but the mixture was still rather liquidy even after sitting for ten minutes so I added about 1/3 cup buckwheat flour. (I didn’t want to use too much quinoa flour as it can be a little bitter.) It was still at the consistency I wanted so I added another 1/2 cup of buckwheat flakes. The cookies turned out great!

  22. says

    Glad you and Cookie are safe! Since I had Neko, I’ve been walking to the bakery near my house nearly every day to pick up a chocolate chip cookie..probably not the healthiest approach to ‘going on a walk’ but whatevs. I’d love to try your GF version sometime! xoxo

  23. Claire says

    Hey there Kate! I couldn’t find coconut flour in my town but bought “finely shredded for baking” unsweetened coconut thinking that might work. I knew almond flour was just ground almonds. It’s this exactly actually: http://www.amazon.com/Lets-Do-Organic-Reduced-Shredded/dp/B000F4D5I0

    However my cookies spread like crazy! They looked like crisps, definitely not cookies. Before I go sinking money into a bulk amount of coconut flour online, do you think that was the problem? The coconut? (I used coconut oil, not butter, if that makes any difference.)

    Any guidance would be appreciated. I’m looking for a good gluten-free, lactose-free cookie to serve at my wedding so that everyone will be able to have something sweet. I’m keeping my fingers crossed this one will fit the bill! :) Thanks!

    • Claire says

      My job has me travelin from day to day, and guess what, I just found coconut flour on my lunch break! I will report back with findings!

      • says

        That’s great, Claire! I bet the coconut flour will make a big difference. You might let the dough chill for a few minutes in the fridge before baking, too. That will reduce the spreading.

      • Claire says

        update! The coconut flour certainly helped with the spreading. No amount of chilling will compensate for a lack thereof. However, my cookies still didn’t look as beautiful as kate’s perfect-almost-macaroon-like-mounds. Perhaps because I used coconut oil. Nevertheless, I’m classifing the recipe a keeper!

        P.S. Can I just say how totally stoked I am Kate replied to my comment? 11 on a scale of 1 to 10.

        • says

          Thanks for the updates, Claire! I’m glad the coconut flour helped. I’m going to have to try the cookies with coconut oil again. They spread more than my butter cookies, but I thought that was because I made the cookies bigger and didn’t give them any time to soak up the moisture. Maybe it’s the oil!

  24. Brit says

    My husband made these cookies this past weekend and they really are amazing. Ever since going dairy-free, desserts have been a struggle for me. These most definitely did the trick!

  25. says

    Welp, this just made my day. Will be making as soon as I’m back in my kitchen. Nothing (NOTHING) beats homemade chocolate chip cookies, and I’ve yet to test my GF baking skills on the most classic of cookies.

    Thanks for sharing!

  26. Elise says

    These are supremely exceptional! i made them two days ago and my roommates and i have officially finished them off. I think i even dreamt about them last night haha!

    thanks kate!

    • says

      That’s awesome, Elise! Can’t blame you for dreaming about these cookies. I’m daydreaming about my next batch right now!

  27. says

    What?! INSANELY good. Complete sentence? Feh!

    All of my previous attempts to bake with coconut flour left me disappointed in one way or another, but this cookie has redeemed it for me. Thank you for posting!

  28. Sheena says

    I tried this recipe twice. The first time I thought, “how important could coconut flour be?” because I couldn’t find it at my local Whole Foods. And then I thought, “oat flour is pretty absorbent, so I added 1/2 a cup of that instead. My first batch could not be described as cookies, and just spread out to coat the bottom of my cookie sheet. So I added a lot more oat flour, and the second batch looked like cookies, but didn’t really have a cookie texture.

    Today I thought I would try again, this time with coconut flour. But unable to find it again, I settled for buying shredded coconut and grinding it in my magic bullet. Upon using 1/4 of ground coconut and waiting half an hour, I knew the mixture was still too wet. So I added 1/4 more ground coconut and waited again. It looked better so I tried a couple test cookies. They were flat just like my last first batch. So I ground and added more coconut. About 2/3 of a cup more was added, and I waited and chilled the dough this time. Two more test cookies went in the oven for 5 minutes, with the same flat result.
    I finally gave in and added a bunch of whole wheat pastry flour, and got normal cookies.
    I can’t eat much flour or sugar, so I was excited about an almond based, naturally sweetened cookie, but I no longer think it is possible.

    • says

      Sheena, I’m so sorry the recipe isn’t working for you. I’d hate for those good ingredients to go to waste. Based on your comment and some others, it sounds like coconut flour is absolutely essential to the recipe. I’m surprised that your Whole Foods doesn’t carry coconut flour, as I saw it at a regular grocery store the other day. I’ve been using Bob’s Red Mill brand with a pale yellow label, if that helps you spot it.

    • (Another) Kate says

      Hi, just to comment again since I absolutely loved these cookies and will make them again today, as I try to avoid gluten as much as possible. In my version of the recipe, I used a mix of quinoa and buckwheat flours/flakes–all of which should be obtainable–to substitute coconut flour. I saw in the pics above that the dough should be quite thick so I kept adding stuff until I got the desired consistency. To sum up what I mentioned before, instead of coconut flour, I used (approximately):
      – 1/2 cup of quinoa flour
      – 1/3 cup buckwheat flour
      – 1/2 cup buckwheat flakes
      You can probably play around with the buckwheat flour/flakes proportions but I wouldn’t add too much quinoa as it can be a bit bitter, at least in my opinion. Good luck and thanks again to the blog owner Kate for sharing the original recipe! :)

      • says

        Kate, thank you so much for providing these details. I’m sure they will be helpful to other gluten-free bakers out there!

    • says

      That’s a good question, Melanie, but I’m afraid I don’t know the answer. You could maybe try replacing a bit of the almond meal with flax, but the coconut flour is essential, I know that much. Please let us know if you try.

  29. says

    Uhm….YUM YUM YUM! So baking these this weekend. I am always on the hunt for gluten free recipes, so this is perfect, as it seems like a lot of people wouldn’t notice the difference.

    I am a bit unsure about ‘coconut flour’ though. I assume its not like the shredded bits you get in normal supermarkets. Could I just use those, but grounded in a coffee grinder?

    • says

      Hi Rikke! Great question. I think another commenter tried to make coconut flour but she didn’t have any luck. I’m afraid it might turn into coconut butter in your grinder. I’m sorry! I’ve found it at regular grocery stores here, but I’m not sure about its availability in Denmark. Good luck.

  30. Megan D says

    Holy crap these are awesome!!!!!

    I did the coconut oil, maple syrup version (let the dough fridge for a bit, didn’t spread too much) and they are so much more than a regular CCC! It has so much flavor and a great texture. All without grains or butter or eggs????

    Thank you so much for this Kate! Please post more vegan/naturally sweetened/grain free recipes!

    PS If you’re chopping your chocolate make sure to do it small. My cookies were like bits of dough seperated by chocolate chunks…not that that’s a bad thing :D

  31. Heather says

    Hi Kate, can you confirm the butter measure – 1/2 cup butter melted, or 1/2 cup melted butter? I am not getting anything remotely like cookies after setting near 30mins in the fridge. It all flattens out to one big buttery piece of…. well, it’s tasty whatever you’d call it! I don’t know if the problem is with high altitude, butter mis-measure, or if I didnt pack the flours tight enough. Any idea what the flours would measure if weighed? That would be a great addition to the recipes. Regardless, stuff be tasty so I made a cookie roll and sliced it!

    • says

      Hi Heather, I’m sorry you’re having trouble. I think 1/2 cup butter melted or 1/2 cup melted butter should be equivalent. I used 1 stick of butter, melted. I don’t have a scale to measure the flour, but the flour should really be packed in the measuring cups. You are using coconut flour, correct? You might try mixing in some more of that, as it is very absorbent.

  32. says

    I have a recipe for paleo chocolate chip cookies that is almost identical to this so I can attest to their deliciousness. I don’t even prefer the “real” ones over them!

  33. says

    I’m so grateful I found this recipe and your beautiful site! I’ve been searching for a gluten-free, vegan, no-refined-sugars chocolate chip cookie recipe for months and one of my Facebook friends posted this out of the blue. I’m trying to limit my three little kids’ exposure to dairy and refined sugars (and I’m a vegan), and these cookies were a huge hit with everyone including my husband. Thank you!! I’m making them again today for the third time in two weeks :) xo

  34. says

    These look super delicious! I have had some almond flour in the cupboard for a little while now and now I know exactly what to do with it. I had not found a recipe I wanted to use it in until now. Can’t wait to try it!

  35. Amanda says

    These are seriously wonderful! My picky eaters love them. We’ve made them several times. More times than I should mention. Thank you!

  36. says

    I made and reviewed these tonight, they are AMAZING! So delicious, and only two kinds of flours, thank you so much! Our whole family loved them, and I can’t wait to tweak them (I’m thinking maybe some almond extract instead of vanilla? Maybe some ground chia or flax in there somehow?) Just a HUGE thanks! We will be making these for years.

    My review is here: http://www.saltwaterblog.com/gfcccookies

  37. Justeen says

    I had a VERY hard time controlling myself around these cookies! Especially when they were warm from the oven. I made the with coconut oil and a mixture of honey and maple syrup, and they were fantastic!!

    • says

      Glad you enjoyed the cookies, Justeen! Thanks for commenting. Using a combination of honey and maple syrup seems like a very good idea.

  38. Abby W. says

    I loved the flavor of these cookies, but found that they never quite firmed up, even when I followed the recipe as stated and popped the dough in the fridge for 10 minutes. They wouldn’t hold their shape when I picked them up – cooled or hot – and just seemed to crumble. Did you have this issue?

    • says

      I’m sorry you’re having trouble, Abby. I’ve never encountered that issue. The coconut flour should absorb the extra moisture (it sounds like your cookies are too moist). Are you using store-bought coconut flour and really packing the measuring cup with it?

    • says

      Great cookie…loved having a treat. We did 1/4 cup maple syrup and seven drops of stevia and they were plenty sweet. We loved the dough almost better than the cookies and since it was egg free we could eat it to our hearts’ content. :)
      Thanks for te great recipe!

  39. says

    I just made these and they are absolutely delicious! I followed the recipe exactly (super easy!) except I added an egg. I normally like really fluffy, soft cookies and they turned out beautifully. I also used the Enjoy Life brand of dairy free chocolate chips. I will definitely make these again! Thank you!

  40. Bailey says

    Hi Kate!
    I made these cookies last night, they are amazing! Thank you for making a gf chocolate chip cookie!!
    XO

    • says

      Thank you for commenting, Bailey! I’m so glad you like them. I’ve been craving them lately. Might have to make another batch before the day is up!

  41. Sara says

    Hi Kate,
    I was very excited to make the cookies for my grandkids who are Gluten free. I tripled the recipe
    and added a bit cocoa powder and chopped up walnuts. They spread out very badly and it has a bitter after taste. I’m very disappointed. I like to add eggs, but I don’t know how many.
    In your recipe it says 1/4 coconut flour, I hope it’s a 1/4 of a CUP… wasn’t sure but it didn’t say.
    I hope to hear from you soon before my remake.
    Thank you

    • says

      Sara, I’m so sorry the cookies didn’t turn out well for you. I hate for you to be disappointed. I have made multiple batches of these cookies and haven’t run into the issues that you experienced, so I’m not quite sure what to suggest. I suspect that if the cookies spread out too much, then maybe there wasn’t enough coconut flour in your batter. Both the coconut oil and almond meal should be packed as much as possible in your measuring cups. (And yes, you’re right about the coconut flour, it should be 1/4 cup and I have corrected the mistake.) Lastly, did you let the batter rest for five to ten minutes before baking? The resting time gives the coconut flour time to soak up the extra moisture. As for the bitter flavor, I’m really not sure where that came from. Maybe from the cocoa powder or walnuts? I hope you’ll give the cookies another chance, maybe just one batch to be safe.

  42. says

    kathryne, i just made a batch of these. they taste great but definitely did not come out fat and rounded like yours. mine are flat as disks and brittle. i used coconut oil and refrigerated the cookie dough balls for 10 minutes prior to baking. i think i kinda have an idea what went wrong. i have a feeling that i used too much coconut oil. when you say, 1/2 cup melted, did you measure the coconut oil in its solid form or liquid form? i did 1/2 cup melted coconut oil. if i measured it 1/2 cup solid and then melted it, i might have had less than 1/2 cup of it melted. please let me know… i will make these again coz they are so freakin’ good even if they didn’t come out well on my first try.

    for the record though, these are incredibly delicious… even though mine came out flat, they are still chewy and good!

    • says

      Margarita, I’m sorry I didn’t answer sooner! I have used 1/2 cup melted coconut oil and the cookies were more flat/brittle than the butter ones but still very good. Did you pack the measuring cups to the max with the almond flour and coconut flour? The cookies could be flatter if you didn’t use quite enough coconut flour. I do prefer the taste and texture of the cookies with butter so you might like using butter better!

      • says

        i patted the flours in instead of super packing. so, packing flours to the max next time for sure! also, i will try butter next time although i have to say, coconut oil was really good too.

        once again though, they were still super good even if they didn’t come out fat and puffy. thank you for the response!

  43. Katie says

    Hi Kate! I made these last night and they came out really great!! I made 4 separate batches for a party and everyone loved them (and were shocked they were GF!). But I had some mishaps along the way, so here are my observations:
    * When adding the wet to the dry, do it in stages. I added the (at room temperature) melted butter first, mixed gently, then waited until it was absorbed by the coconut flour (should look like a paste). Then I added the maple syrup and waited again to absorb. Then added the vanilla, wait, then chocolate chips.
    * Chilling the dough for a minimum of 10 min is essential. Longer the better. My first two batches were flat disks, whereas the later batches came out as nice plump cookies because they were chilled longer. It was a warm day yesterday, so the dough probably needed to be chilled longer.
    * Bake on a parchment paper because the cookies were so soft and brittle in the oven, any disturbance made them fall apart. So when cooling the cookies, “slide” the parchment paper onto a cookie rack. Once cooled, the cookies were crispy on the outside with a soft center….HEAVEN!!!
    * My cookies came out really dark brown almost burnt looking. I use a Japanese microwave oven and not a proper oven. (I live in Japan, where western ovens are scarce) So my microwave probably affected the cookie color some how. But the taste and texture wasn’t affected at all. They just don’t look as pretty. So not sure how to fix that. :P
    Thank you for the recipe! Definitely will make these again, and maybe try using coconut oil. :)

    • says

      Hi Katie, thank you so much for your feedback! I really appreciate it. I haven’t made these cookies on a warm day yet, but I can see why they would need more chilling time. I added your suggestion about the cooling rack to my instructions (I’ve done that but I forgot to add those details to the recipe!). I’m not sure why your cookies turned out darker, unless maybe you used honey instead of maple syrup? I have heard that honey browns more easily in the oven but I’ve yet to witness it.

  44. Lindsey says

    I just made these cookies! They are delicious. My husband, 16 month old son and I devoured them! I love how easy they were to prepare too. Thank you for posting such a great recipe!

  45. Hillary says

    These were delicious! My husband exclaimed that they were even more delicious than “regular” chocolate chip cookies :) I used coconut oil, cut the maple syrup chips in half and used 80% cocoa chocolate chips. Perfect. Thank you!!

  46. Lena says

    I had the same problem as many my first time around, which was that the cookies came out deflated and fell apart even after I let them cool. For my second batch, I let the dough chill for about an hour and I doled them out in teaspoon sized-scoops as opposed to tablespoon-sized scoops (I figured that the smaller the surface area, the less chances they had of crumbling). The result was a delicious, picturesque batch of gluten-free delight.

    Thanks for sharing this recipe!

    • says

      Hey Lena, thank you for your feedback. I’m still scratching my head at why your cookies were falling apart. Do you mind telling me if you used coconut oil or butter? I find that the cookies are a little more delicate when I use coconut oil, but they still stick together. And are you packing the almond flour/meal and coconut flour to the max? That’s important.

      • Lena says

        Hey Kate,
        I used butter for the oil and maple syrup for the sugar. Maybe I was impatient and didn’t let the first batch cool as long as they needed to? Not sure. I thought I packed the flours pretty tightly but maybe not.

        • says

          Thank you for getting back to me, Lena. I’m not sure what went wrong, other than perhaps not packing the cups tightly enough? I think that the ratio of coconut flour to almond meal is really important.

  47. Kathy says

    Thank you for this recipe! I have made these nearly once a week since I found it! These are delicious, easy, and healthy! Thanks so much!

  48. says

    I love these cookies!! I used butter for the oil and honey for the sweetener. They turned out best when I chilled the dough a bit, rolled it into balls and then put it in the freezer for a while. I baked them until just lightly browned on top. My whole family loves them! I also used the dough (uncooked) in homemade cookie dough ice cream. Yum! Thanks for sharing this.

  49. Jayme says

    First off I wanted to say that these cookies were amazing! Possibly even better than regular chocolate chip cookies I’ve had. I did everything as written and my cookies came out very soft, they fell apart but were still absolutely delicious. I tried putting them back in the oven and baking them longer but after an additional 10 mins they were still soft. Should I let the dough sit longer than 10mins? Or bake at a higher temperature?

    • says

      Hey Jayme! I’m glad you loved the flavor. I’m sorry they fell apart, though! I have heard of that happening to others but I have never been able to isolate the exact cause. Be sure you really, really pack the measuring cups with flour to get the right ratio of almond to coconut. Maybe chilling the dough longer would help, too. I bet mixing in an egg would help bind them if nothing else works. Please let me know if you figure it out!

  50. Carol says

    Kate, Thanks so much for all of this wonderful information. I have a question for you. I make my Chocolate Chip Cookies with Almond Flour and Coconut Oil and they come out of the oven nice and crisp. After a few hours they become limp and glob together. Do you have any ideas on how I can fix this? Thanks, Carol

  51. Yosha says

    These were fantastic! Exactly as your pictures showed! I may have come downstairs at midnight to snack on a few more, not that I am admitting to anything. I made the first batch with coconut oil I am curious to try them with butter. Thanks for the recipe.

    Cheers!

  52. Lauren says

    Very excited to have tried these! Trouble is, I didn’t have chocolate in the house, so I made an apple compote to toss in the dough and they were awesome!! Chinese class loved them! Thanks for the recipe!

  53. Barb H says

    Just tried these-and they were fabulous!

    I substituted 1/2 cup almond butter for the butter, and raw cacao nibs for the chocolate chips.

    Chilled for 10 minutes, and I thought they were perfect.

  54. Therese says

    these cookies are fantastic. I add a little less maple syrup, it is completely sweet enough with the chocolate chips. Sometimes I add also nuts. These are a keeper. Thanks

  55. Kelsey says

    HEy! i made a triple batch of these… all i can taste is baking soda :( i used a teaspoon per batch …im guessing this didn’t happen when you made them?

    • says

      Uh oh, I’m sorry that happened, Kelsey! Are you sure you didn’t use baking powder on accident? Baking soda just tastes salty to me. My friends and I make these cookies all the time and they’ve never tasted funny like that. :(

  56. Skylar says

    Hi, I’m interested in making these, but I haven’t had much luck baking with coconut oil in the past. So, I was wondering if it will still turn out good with these kinds of flour if I substitute margarine for the butter?

    Thanks!

    • says

      Hey Skylar, margarine would probably be fine. I’ve tried butter and coconut oil and they turned out best with butter. I avoid margarine myself because it’s highly processed.

  57. says

    Hey Kate! These cookies look awesome :) I’ve been wanting to make a vegan, GF chocolate chip cookie for a friend and I did a bit more research on the oil vs butter thing. I think you may have found the cookies thinner because if you use a liquid sweetener with oil, you land up with thinner cookies. Do you think that’s true? I might actually experience the same thing if I make these vegan!

    • says

      Interesting. Maybe that’s why! I’ve heard that it’s best to reduce the amount of coconut oil if you’re doing a straight sub for butter, so maybe there was just too much oil in the coconut oil version. Not sure!

  58. says

    Amazing !!!

    Wow, everyone should make these, they are so delicious. They have a delicate, crispy, buttery texture that is truly irresistible. A wonderful recipe – I used almost all organic ingredients and sugar instead of maple s. or honey-just doubled the recipe and added 1/4 cup less sugar than called for.

  59. Cari says

    Going to make these now but had a question… should you always pack down coconut and almond flour? Thank you!

    • Cari says

      My cookies did not turn out like your photo but they sure are yummy! I used butter, maple syrup, 1/4 tsp cinnamon, and refrigerated for 10 minutes before baking. They spread quite a bit. And even after cooling they fall apart very easily. Will be trying this recipe again!

      • says

        Cari, I’m sorry they didn’t turn out great! Did you pack the coconut flour very firmly into your cups? Coconut flour soaks up all the excess moisture, so if you didn’t use quite enough, that would probably explain why your cookies spread.

        • Cari says

          I did pack down the flours. Could you tell me how many grams are needed for the coconut and almond flour? I’ll use my scale the next time I make them. Thanks!

    • says

      Yes, I think so! I know so with almond flour. One cup of almond flour should be 4 ounces. If you treat it like regular flour and use the spoon and swoop method, you’ll only end up with about 2.5 ounces. I learned this the hard way. :)

      • says

        Hi Cari, I just pulled out my scale and updated the recipe with weight measurements. Please let me know how your next batch turns out!

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