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.
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
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.
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.
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!
Thank you, Etch! Wishing you and your family a very happy new year, old friend. Love always, Erica 🙂
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!
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 🙂
Can I use buckwheat flour instead of almond flour
I don’t know, sorry, I haven’t tried it.
Yum! Just made these with maple syrup and white chocolate chips. So easy, so fast, so good!
Made these today! They are so good! Thanks for your website!
good to hear! thanks.
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.
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!
Thanks – so glad they worked for you!
I substituted the honey for applesauce and they turned out perfect. Thanks for the recipe!
great! thanks.
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!)
great to hear! Happy holidays!
These turned out wonderful! I have been enjoying your site since going gluten free, thanks for such great recipes.
thanks, Amanda!
I am new to this whole cooking with belly friendly ingredients. I am wondering what is SCD?
Just made these! we all loved them! Thanks so much for sharing!
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!
Sounds great! Thanks for sharing this.
How many calories are in each cookie?
Thanks.
Stacy
These are excellent! Thanks for another great recipe the whole family can enjoy.
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!
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!
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.
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?
Thank you!! Yes, that’s a typo – I just changed it.
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.
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!
Awesome!
that’s a saving grace when your kid wants everything to crunch.
In pursuit of crunchiness, I baked these like you recommended the cinnamon cookies (a little longer initially) and they came out perfectly.
great – yes it works with many almond-flour based cookies.
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.
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.
Thanks! Glad they worked out for you 🙂
Thanks!
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!!
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?
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!
Thanks for the reply Erica.
How about canola oil?
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! 🙂
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.
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! 🙂
yes!
Butter has a lower melting point than shortening so it will spread in the oven before it bakes.
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!
OMG!!! tastes like a real cookie!!! just what i was looking for to curbe my sweet tooth! thank you!
OMG!!!!! This really tastes like a cookie! Just what I have been looking for to curbe my sweet tooth…thank you so much.
I made these over the weekend. I used sugar free chocolate chips and added unsweetened coconut. They are AWESOME!!
Nice! Care to share your source or brand of chocolate chips?
Thanks!
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!
Great to hear – thanks!
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!
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.
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!
Made these last night – awesome, my first real chocolate chip cookie since going gluten free. Thanks for the recipe
Elizabeth, try dried raisins, cranberries, cherries. Macadamia sound great too.
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
MMMMMM,..your gf almond chocolate chip cookies lok just so delectable! yummie food!
Thanks Alice. Good to know!
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.
These look delicious! I’m going to try making them today, cutting the recipe in half. I love the look of the new website!
So does the recipe with the egg make a crunchier cookie?
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.
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.
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!
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.
OMW. Those look a.w.e.s.o.m.e!