gluten free chocolate chip cookie recipe

Please tell me what’s more beautiful than a perfect dessert under the warm-colored light of the oven?

This recipe isn’t just gluten free. It’s also egg free, butter free and refined sugar free! I posted about this on my Facebook page, and someone said, “That sounds like a handful of chocolate chips!” Doesn’t it, though? Without butter, eggs and flour, how on Earth can you make a chocolate chip cookie?

I have to say, I’m really impressed with this recipe. It fooled my kids, and even my husband loved it. He’s all about a healthy ย meal, but his philosophy on dessert is, why bother trying to make it healthy if the entire point of desserts is to indulge? Easy for him to say, he can lose 3 lbs just by thinking about going on a diet! But for someone like me (and you?) who really needs to watch gluten, dairy and sugar intake, these cookies are fabulous. And my dessert-snob husband completely agrees.

I love the texture of these cookies. They’re soft and chewy, and because they include a bit of protein and extra heaviness from almond flour, it’s pretty hard to binge on them. Two cookies will satisfy you deeply. And fully. ๐Ÿ™‚


1/2 cup melted coconutย oil
1 Tbsp + 1 tsp pure vanilla extract
3/4 cup agave nectar
2 1/2 cups almond flour (or more, see note below*)
1/2 tsp sea salt
1/2 tsp aluminum-free baking soda
1 cup dark chocolate chips

Preheat oven to 350F. Combine all the wet ingredients in a mixer or large mixing bowl. Combine almond flour, sea salt and baking soda in a separate bowl. Add dry ingredients to wet, mixing until well incorporated.

*You may need to add more almond flour. Depending on whether you made your own almond flour or bought it, different brands vary in coarseness. The consistency of the cookie dough should be just a bit more wet than normal cookie dough, but more oily-looking. If it’s too runny to form into balls, add more almond flour until a thicker consistency is achieved.

Add chocolate chips. Roll into 1-inch balls, and press the balls slightly flat onto a cookie sheet lined with a silpat sheet, or parchment paper. Bake for 10-12 minutes or until golden brown. Cookies will be really soft when they come out, so allow them to cool completely before transferring to a plate.

If you try these cookies, please let me know in the comments below! I can’t wait to hear how your family likes them!