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 coconut 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).
As for the chocolate chips, I used to make these cookies with mini chocolate chips. More recently I made them with homemade chocolate chips, and the photographs below show how they look. I recommend adding the homemade chocolate chips while cold (from the freezer is preferred) and you can also chill the cookie dough for a bit before baking the cookies.
Another option is to use chocolate chips from a chopped up chocolate bar, or sweetened baking chocolate. I also added finishing salt to the cookies, and I highly recommend this extra touch. Up to you! Enjoy.
Sue Johnson says
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.
Erica says
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.
Etsuko (Etch) Haring says
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!
Erica says
Thank you, Etch! Wishing you and your family a very happy new year, old friend. Love always, Erica 🙂
Danielle says
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!
Erica says
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 🙂
hilal says
Can I use buckwheat flour instead of almond flour
Erica says
I don't know, sorry, I haven't tried it.
katy says
Yum! Just made these with maple syrup and white chocolate chips. So easy, so fast, so good!
Kristin Yeager says
Made these today! They are so good! Thanks for your website!
Erica says
good to hear! thanks.
umm to many says
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.
Christina says
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!
Erica says
Thanks - so glad they worked for you!
Amy Gooch says
I substituted the honey for applesauce and they turned out perfect. Thanks for the recipe!
Erica says
great! thanks.
Amy says
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!)
Erica says
great to hear! Happy holidays!
amanda says
These turned out wonderful! I have been enjoying your site since going gluten free, thanks for such great recipes.
Erica says
thanks, Amanda!
Whit says
I am new to this whole cooking with belly friendly ingredients. I am wondering what is SCD?
France says
Just made these! we all loved them! Thanks so much for sharing!
joyce hammer says
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!
Erica says
Sounds great! Thanks for sharing this.
Stacy Young says
How many calories are in each cookie?
Thanks.
Stacy
Mia's mama says
These are excellent! Thanks for another great recipe the whole family can enjoy.
S says
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!
Lisa says
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!
Karen Barlow says
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.
Becky D says
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?
Erica says
Thank you!! Yes, that's a typo - I just changed it.
Becky D says
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.
Natasha @ Saved by the Egg Timer says
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!
Erica says
Awesome!
Susan says
that's a saving grace when your kid wants everything to crunch.
Susan says
In pursuit of crunchiness, I baked these like you recommended the cinnamon cookies (a little longer initially) and they came out perfectly.
Erica says
great - yes it works with many almond-flour based cookies.
Rachel says
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.
Andrea says
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.
Erica says
Thanks! Glad they worked out for you 🙂
Erica says
Thanks!
marina @ healthy mom and child says
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!!
Aisha says
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?
Erica says
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!
Aisha says
Thanks for the reply Erica.
How about canola oil?
Amy says
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! 🙂
Erica says
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.
Amy says
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! 🙂
Erica says
yes!
Kris says
Butter has a lower melting point than shortening so it will spread in the oven before it bakes.
Erica says
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!
lindsay says
OMG!!! tastes like a real cookie!!! just what i was looking for to curbe my sweet tooth! thank you!
lindsay says
OMG!!!!! This really tastes like a cookie! Just what I have been looking for to curbe my sweet tooth...thank you so much.
Fran says
I made these over the weekend. I used sugar free chocolate chips and added unsweetened coconut. They are AWESOME!!
Erica says
Nice! Care to share your source or brand of chocolate chips?
Thanks!
amy says
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!
Erica says
Great to hear - thanks!
Luana says
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!
Erica says
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.
Erica says
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!
Maureen says
Made these last night - awesome, my first real chocolate chip cookie since going gluten free. Thanks for the recipe
Erica says
Elizabeth, try dried raisins, cranberries, cherries. Macadamia sound great too.
Elizabeth says
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
Sophie says
MMMMMM,..your gf almond chocolate chip cookies lok just so delectable! yummie food!
Erica says
Thanks Alice. Good to know!
Alice says
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.
Becky says
These look delicious! I'm going to try making them today, cutting the recipe in half. I love the look of the new website!
Susan says
So does the recipe with the egg make a crunchier cookie?
erica says
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.
Susan says
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.
Alice says
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!
erica says
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.
Jillian says
OMW. Those look a.w.e.s.o.m.e!