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Chocolate Chip Cookies {grain free}

October 15, 2010 by Erica 73 Comments

Chocolate Chip Cookies
When I first starting baking with almond flour I had a slight obsession with chocolate chip cookies. This is the first grain-free version I made. It’s a chocolate chip cookie using almond flour and an egg. This recipe is similar to my other chocolate chip cookie recipe that is egg-free (and dairy-free if you want to use oil instead of butter).

I can have a batch of about 40 chocolate chip cookies made in about 20 minutes with this recipe. I have three cookie sheets, and non-stick cookie sheet liners (or I use parchment paper). And you can also cut this recipe in half if you don’t want as many cookies, or you don’t have the time and three cookie sheets.

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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, chocolate, flaxseed meal, Recipe Subscriber Only

Previous Post: « Fig Cookies {almond flour}
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Comments

  1. Sue Johnson

    March 13, 2023 at 6:04 am

    Love the cookies but help me out. No way did I ever get 40 cookies. I use a tablespoon measure. And get 26. OokieS from a full recipient. What is your secret. Please share.

    Reply
    • Erica

      March 13, 2023 at 11:35 am

      Hi Sue, I’ll have to count next time I make them. I don’t measure exactly so maybe I’m adding less than a tablespoon, or you have a generous tablespoon.

      Reply
  2. Etsuko (Etch) Haring

    December 30, 2021 at 9:06 am

    5 stars
    This is my absolute all time go-to recipe for a gluten free delicious chocolate chip cookie. Comfy Belly continues to be one of my best resources for reliably yummy healthy baked goods. Thank you Erica, I’m a fan!

    Reply
    • Erica

      December 30, 2021 at 9:29 am

      Thank you, Etch! Wishing you and your family a very happy new year, old friend. Love always, Erica 🙂

      Reply
  3. Danielle

    June 5, 2019 at 5:25 am

    I’ve made these countless times over the past few years and thank you for this wonderful recipe. It is simply the best. Today I did something different that turned out amazing and I wanted to share. I always thought butter or coconut oil (and I really don’t like shortening) was a bit too heavy but I just never tried anything different. Today I didn’t have anything but avocado oil so I tried 1:1 replacement and oh my, it’s wonderful! A bit more dry and definitely lighter and easier to digest. Just wanted to share. Thank you!

    Reply
    • Erica

      June 5, 2019 at 2:54 pm

      Great to hear avocado oil works well! Agree that butter and coconut oil are heavier. You can use other oils (olive oil is one of my favorites) as well. Thank you for the kind words 🙂

      Reply
  4. hilal

    September 28, 2015 at 11:41 am

    Can I use buckwheat flour instead of almond flour

    Reply
    • Erica

      September 28, 2015 at 10:59 pm

      I don’t know, sorry, I haven’t tried it.

      Reply
  5. katy

    May 25, 2014 at 3:38 pm

    Yum! Just made these with maple syrup and white chocolate chips. So easy, so fast, so good!

    Reply
  6. Kristin Yeager

    January 29, 2014 at 8:21 pm

    Made these today! They are so good! Thanks for your website!

    Reply
    • Erica

      January 29, 2014 at 10:07 pm

      good to hear! thanks.

      Reply
  7. umm to many

    June 23, 2013 at 3:06 pm

    I loved this recipe, I have PCOS and a lot of restrictions, I have been finding myself nibbling on sweets again! But these are awesome, a healthy alternative and I was scared to try the recipe, i’m so glad I did.

    Reply
  8. Christina

    March 5, 2013 at 7:38 pm

    These cookies were amazing! I used maple syrup as the sweetener and dark chocolate chips (60% cacao). Delicious! They came out crispy with chewy center right out of the oven and then chewy the next day. Your recipes always come out so good! Thank you!

    Reply
    • Erica

      March 5, 2013 at 8:16 pm

      Thanks – so glad they worked for you!

      Reply
  9. Amy Gooch

    February 14, 2013 at 7:42 pm

    I substituted the honey for applesauce and they turned out perfect. Thanks for the recipe!

    Reply
    • Erica

      February 14, 2013 at 8:47 pm

      great! thanks.

      Reply
  10. Amy

    December 24, 2012 at 6:00 am

    Thank you, thank you for this wonderful recipe! My 2 year old son has a severe gluten intolerance and we also keep him grain free because he has a yeast sensitivity. I wanted him to be able to have some cookies for Christmas this year, and these are delicious! I can’t tell you how much it meant to me to see his little face light up when I said YES, he can have a cookie! (PS. My picky daughter and husband love them too…the first great success with grain free baking!)

    Reply
    • Erica

      December 24, 2012 at 10:08 am

      great to hear! Happy holidays!

      Reply
  11. amanda

    November 27, 2012 at 10:29 pm

    These turned out wonderful! I have been enjoying your site since going gluten free, thanks for such great recipes.

    Reply
    • Erica

      November 28, 2012 at 12:02 am

      thanks, Amanda!

      Reply
  12. Whit

    June 16, 2012 at 10:06 pm

    I am new to this whole cooking with belly friendly ingredients. I am wondering what is SCD?

    Reply
  13. France

    June 6, 2012 at 6:47 am

    Just made these! we all loved them! Thanks so much for sharing!

    Reply
  14. joyce hammer

    May 25, 2012 at 6:40 pm

    Just wanted to let you know I use this recipe every week with 3 changes…I use 1/2 c. melted coconut oil and 1/2 c. maple syrup. I also add 1 T coconut flour for stability and smoother cookie. YUM I also found some ground hazelnuts (I am from Oregon!) and that is wonderful also! Just try it!

    Reply
    • Erica

      May 25, 2012 at 7:00 pm

      Sounds great! Thanks for sharing this.

      Reply
  15. Stacy Young

    March 30, 2012 at 4:22 pm

    How many calories are in each cookie?
    Thanks.

    Stacy

    Reply
  16. Mia's mama

    January 28, 2012 at 3:54 pm

    These are excellent! Thanks for another great recipe the whole family can enjoy.

    Reply
  17. S

    January 24, 2012 at 10:16 pm

    I made these a few months ago with almond meal [almost impossible to find almond flour in Australia…] and they were brilliant! I love crunchy almond meal cookies, but these were soft and so different than any other cookies I’d ever tried before. I’m making some again right now :] thanks heaps!

    Reply
  18. Lisa

    November 17, 2011 at 3:11 pm

    I made these cookies this week for the kids, and they were amazing! Delicious and the kids have gobbled them all up now. I used sugar instead of honey, so the batter didn’t spread very much. As Luana mentioned, I got about 20 cookies out of this batch (around 2″ each.) They came out thick and chewy, like a coconut macaroon. Fantastic!

    Reply
  19. Karen Barlow

    November 12, 2011 at 4:18 pm

    I just baked these cookies. I can’t use honey so I have to use Stevia instead. I added an extra egg and a little extra oil but they still came out dry. It seems that all the ones I try using almond flour like this come out dry and over cooked. Any suggestions? My kids were really looking forward to these cookies! That weren’t bad- just dry.

    Reply
  20. Becky D

    September 30, 2011 at 9:07 am

    I’m wondering if it’s a typo, because I can’t figure out why the recipe would call for 8 Tablespoons of butter (1/2 cup) but only 1/4 cup of coconut oil in it’s place?

    Reply
    • Erica

      September 30, 2011 at 9:17 am

      Thank you!! Yes, that’s a typo – I just changed it.

      Reply
      • Becky D

        September 30, 2011 at 9:20 am

        Thanks! I just went ahead and mixed them up with the butter – what I’d like to do next time is half butter, half coconut oil.

        Reply
  21. Natasha @ Saved by the Egg Timer

    September 29, 2011 at 6:15 pm

    I just made these WONDERFUL cookies….true when someone said they taste like real cookies. Dough is fabulous too! I subbed 1/4 C of the almond flour for 1/4 C cocoa powder, super yum! Kid approved and they didn’t even know they weren’t “regular” chocolate chip cookies. Thanks for the recipe!

    Reply
    • Erica

      September 29, 2011 at 6:21 pm

      Awesome!

      Reply
  22. Susan

    August 30, 2011 at 9:30 am

    that’s a saving grace when your kid wants everything to crunch.

    Reply
  23. Susan

    August 28, 2011 at 9:22 am

    In pursuit of crunchiness, I baked these like you recommended the cinnamon cookies (a little longer initially) and they came out perfectly.

    Reply
    • Erica

      August 28, 2011 at 9:39 pm

      great – yes it works with many almond-flour based cookies.

      Reply
  24. Rachel

    August 19, 2011 at 9:09 am

    I loved these cookies soft, but my daughter wanted them crispy. I put some already baked cookies in the dehydrator overnight and they came out really nice. Like the crunchy Chips Ahoy I thought. I made them with coconut oil and find that I have to flatten them out because they don’t spread much.

    Reply
  25. Andrea

    July 26, 2011 at 8:32 pm

    I recently came across your website and just made these with coconut oil and Rapadura sugar (Im assuming very similar to the Demerara?) and they turned out fabulous! I want to thank you for all of your wonderful posts and look forward to trying many more of your recipes.

    I would also like to give my condolences in the loss of your faithful friend, my heart goes out to you. I know how hard that can be losing a part of your family, he was beautiful and very lucky to be so well loved.

    Reply
    • Erica

      July 26, 2011 at 9:53 pm

      Thanks! Glad they worked out for you 🙂

      Reply
    • Erica

      July 27, 2011 at 12:56 pm

      Thanks!

      Reply
  26. marina @ healthy mom and child

    April 26, 2011 at 12:36 pm

    I just made those (half the recipe since i only had 1 cup of almond flour) and they are cooling until my kids get back from school 🙂 i tried a bit and it is heavenly!!

    Reply
  27. Aisha

    April 6, 2011 at 4:30 pm

    I’m on a restricted diet where I can only use canola or olive oil. This recipe look so good and I was wondering if I can substitute the coconut oil with canola oil?

    Reply
    • Erica

      April 9, 2011 at 4:32 pm

      Hi Aisha. I haven’t tried it with olive oil, but yes to coconut oil. Let us know if you have success with olive oil. I love olive oil!

      Reply
      • Aisha

        April 9, 2011 at 5:19 pm

        Thanks for the reply Erica.
        How about canola oil?

        Reply
  28. Amy

    March 1, 2011 at 2:11 pm

    I must have done something wrong. I perhaps made them too big? They all spread out thin over the pan and I got one giant cookie! :p We ate it anyway and it was good, but wondering if I had too much liquid somehow. Is the vanilla really a tablespoon or should it be a teaspoon? I followed it to the letter so if it is suppose to be a teaspoon, that may have been my problem. 😉 I’ll definitely give it another shot! 🙂

    Reply
    • Erica

      March 1, 2011 at 2:50 pm

      If the cookie batter is warm that can happen. I would suggest cooling the batter a bit, maybe adding less butter (or oil). Did you use butter? I find this happens mostly with butter.

      Reply
      • Amy

        March 14, 2011 at 8:10 am

        Thank you! Yes, I did use organic butter. I may try again with coconut oil and perhaps chill the dough for a bit. Do you think that would help? Thanks for the reply! 🙂

        Reply
        • Erica

          March 14, 2011 at 6:37 pm

          yes!

          Reply
        • Kris

          September 24, 2012 at 4:53 pm

          Butter has a lower melting point than shortening so it will spread in the oven before it bakes.

          Reply
          • Erica

            September 24, 2012 at 5:07 pm

            yes, so true. So I make them with butter, but also if the butter is quite warm/melted, then it will spread further as well. the cookies make with shortening or coconut oil will not spread as much, if at all. Thanks Kris!

            Reply
  29. lindsay

    February 27, 2011 at 3:27 pm

    OMG!!! tastes like a real cookie!!! just what i was looking for to curbe my sweet tooth! thank you!

    Reply
  30. lindsay

    February 27, 2011 at 3:25 pm

    OMG!!!!! This really tastes like a cookie! Just what I have been looking for to curbe my sweet tooth…thank you so much.

    Reply
  31. Fran

    January 18, 2011 at 4:57 pm

    I made these over the weekend. I used sugar free chocolate chips and added unsweetened coconut. They are AWESOME!!

    Reply
    • Erica

      January 18, 2011 at 10:03 pm

      Nice! Care to share your source or brand of chocolate chips?

      Thanks!

      Reply
  32. amy

    January 1, 2011 at 1:31 pm

    Oh! These are dangerously good! I made(cutting recipe in half)these w/maple syrup(I am out of honey) and they turned out great! Added unsweetened coconut to them! Really love this recipe! A good basic–can do a lot of variations!

    Reply
    • Erica

      January 2, 2011 at 11:43 am

      Great to hear – thanks!

      Reply
  33. Luana

    November 7, 2010 at 9:55 pm

    I just made this recipe tonight and this is a great cookie! I used xylitol instead of honey and cut up a 70% cocoa chocolate bar to use for the chips.

    I got a dozen good-sized cookies from the recipe and don’t see how it could yield 40 cookies, unless they’re one-bite size. They did get larger, so I could have made them smaller and gotten 2 dozen.

    Though I’ve baked with almond flour, I’ve not made cookies with it and am pleased with the texture. They are soft and chewy. I’m curious to see if they get a bit crisper after being stored. Either way, the recipe is sure a keeper. Thanks!

    Reply
    • Erica

      November 7, 2010 at 11:13 pm

      Hi Luana. Yes, I do make small cookies – mostly because they spread. The diameter of my cookies is usually about 2 inches after full baking.

      Reply
      • Erica

        September 24, 2012 at 5:05 pm

        And, yes, I’ll add that I use butter, but they may not spread as much if you’re using coconut oil or shortening. Cheers!

        Reply
  34. Maureen

    November 3, 2010 at 8:53 am

    Made these last night – awesome, my first real chocolate chip cookie since going gluten free. Thanks for the recipe

    Reply
  35. Erica

    November 3, 2010 at 8:09 am

    Elizabeth, try dried raisins, cranberries, cherries. Macadamia sound great too.

    Reply
  36. Elizabeth

    November 3, 2010 at 6:39 am

    Ive been scd for three months and i am NOT a big fan of nut but i do like macadam nuts, is there any other things you can put in it or are there good nuts that go in it

    Reply
  37. Sophie

    October 31, 2010 at 6:44 am

    MMMMMM,..your gf almond chocolate chip cookies lok just so delectable! yummie food!

    Reply
  38. Erica

    October 21, 2010 at 7:45 pm

    Thanks Alice. Good to know!

    Reply
  39. Alice

    October 21, 2010 at 5:15 pm

    I have been making a few cookies each day from the batch of dough I made last weekend. It kept well in the refrigerator, and we ate a few fresh-from-the-oven cookies each day. The last cookies were just a good as the first. Thanks for a great recipe.

    Reply
  40. Becky

    October 17, 2010 at 12:35 pm

    These look delicious! I’m going to try making them today, cutting the recipe in half. I love the look of the new website!

    Reply
  41. Susan

    October 17, 2010 at 10:42 am

    So does the recipe with the egg make a crunchier cookie?

    Reply
    • erica

      October 17, 2010 at 11:02 am

      Susan, it’s a soft cookie, for the most part. The egg doesn’t make it crunchier. The only thing I have found that would make it crunchier is to use some kind of granulated sugar. It is possible that it would be crunchier with less butter or oil, but I haven’t tried that yet.

      Reply
      • Susan

        October 17, 2010 at 11:44 am

        Well, that´s logical, thanks. I think I will try reducing the butter in continuing pursuit of more crunchy foods
        for my son.

        Those very crunchy cinnamon cookies of yours are a staple in our house. I gave some to my friend who´s studying to be a pastry chef and she went into shock, saying it was one of the best cookies she´s ever had in her life.

        Reply
  42. Alice

    October 16, 2010 at 6:33 am

    I was looking for a recipe like this after buying a 5 lb bag of almond flour. I was looking for a recipe like this after buying a 5 lb bag of almond flour. I just mixed up a batch of these this morning. I added a bit of vanilla extract. I used Demerara sugar as you mentioned in the header, but I forgot the tip on flattening them. So, we have mini scones for breakfast. Very nice!

    Reply
    • erica

      October 16, 2010 at 6:03 pm

      Alice – thanks so much for reminding – I forgot to add the vanilla! Yes, they do taste a bit like mini-scones. Let’s just say it’s been a long week.

      Reply
  43. Jillian

    October 15, 2010 at 2:34 pm

    OMW. Those look a.w.e.s.o.m.e!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
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  1/2  250  130
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    4  350  180
    5  375  190
    6  400  200
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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