Gluten Free Almond Flour Chocolate Chip Cookies Recipe

Is there anything more frustrating than baking a batch of cookies, only to have your picky eater take one look and declare, “I don’t like those”? I’ve been there. We all have. Between food sensitivities, dietary needs, and just plain old kid logic, finding a treat that makes everyone happy can feel impossible.

That’s exactly why I’m so excited to share our family’s favorite recipe for Gluten Free Almond Flour Chocolate Chip Cookies. I promise, these aren’t just “good for gluten-free.” They’re flat-out delicious, with a soft, chewy middle and just the right amount of sweet. Whether you’re baking for someone with celiac disease, following a grain-free diet, or just trying to add a little more nutrition to snack time, this recipe is our go-to. If you love using almond flour, you might also enjoy our savory gluten-free zucchini fritters. Let’s make some cookies that might just disappear before they even cool.

Recipe Overview

• Cuisine: American
• Category: Dessert, Snack
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 18 cookies

Why Even My Picky Eaters Love This!

My kids don’t care if something is “grain free” or “healthy baking.” They care if it tastes like a cookie. And this one does! The almond flour gives them a rich, buttery flavor and a wonderfully soft texture that doesn’t crumble apart. They look and taste like a classic chocolate chip cookie, which is the biggest win in my book. No weird aftertaste, no strange textures—just pure, simple cookie joy that happens to be diet friendly for so many families.

Our Family-Friendly Ingredient List

I keep things simple. You probably have most of this in your pantry right now. The best part? No fancy blends of gluten free flour needed.

• 2 ½ cups blanched almond flour (fine grind is best)
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅓ cup melted and cooled coconut oil (or butter if not dairy-free)
• ⅓ cup pure maple syrup or honey
• 1 large egg, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ⅔ cup chocolate chips (use dairy-free if needed)

How to Get the Kids Involved in Cooking This

Baking together is my secret weapon. It gets them invested and way more likely to try the final product. Here are two perfect jobs for little helpers.

First, let them be in charge of pouring and stirring all the dry ingredients together. A whisk is fun to use! Second, the best job of all: adding the chocolate chips and folding them into the dough. I usually sneak a few extra chips their way as a “quality control” snack. This is a great way to get them excited about other recipes too, like these gluten-free almond flour zucchini fritters.

The Full Step-by-Step Instructions

Don’t let the simplicity fool you. These steps are what give us that perfect cookie texture every single time. Let’s do this!

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt. This makes sure everything is evenly mixed.
3. In a larger bowl, whisk the melted (and cooled!) coconut oil, maple syrup, egg, and vanilla until it’s smooth and well combined.
4. Add the dry ingredients to the wet ingredients. Stir with a spatula until a thick, cohesive dough forms. It will be soft.
5. Now, fold in those glorious chocolate chips until they’re evenly distributed.
6. Scoop dough onto your prepared sheet. I use a tablespoon-sized cookie scoop for even cookies. Gently press each mound down just a little with your palm.
7. Bake for 10-12 minutes, until the edges are just starting to turn golden. The centers will look soft—that’s perfect!
8. Let the cookies cool on the baking sheet for 10 full minutes. This is crucial for them to set! Then, move them to a wire rack to cool completely.

Fun Twists for Different Tastes

Once you’ve mastered the basic recipe, it’s so fun to mix things up. Here are a few ways our family likes to change it up.

For a nut-free version, try using sunflower seed flour. Just know it can make the cookies turn a little green (totally safe, just surprising!). For the adults, I love adding a big pinch of flaky sea salt on top right after baking. It makes the chocolate taste even richer. You can also swap half the chocolate chips for dried cranberries or chopped nuts for a different texture.

Storing & Reheating (Perfect for Busy Nights)

These cookies store beautifully, which is a lifesaver for busy weeks. Once completely cool, keep them in an airtight container at room temperature for up to 4 days.

You can also freeze the dough balls! Just scoop them onto a tray, freeze solid, then toss into a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the bake time. Want a warm, fresh-from-the-oven cookie anytime? Pop a room-temperature cookie in the microwave for 10 seconds. Magic.

Nutrition Notes

While these are a treat, I feel good about the ingredients. Here’s a quick look at what’s inside.

• Naturally grain free and gluten free, making them celiac safe when using certified ingredients.
• Higher in protein and healthy fats from the almond flour.
• Refined sugar-free when using maple syrup or honey.
• They are still a sweet treat, so we enjoy them in moderation as part of our balanced snacks.

FREQUENTLY ASKED QUESTIONS

Can I use a different egg substitute?

Yes! For an egg-free version, a “flax egg” (1 tbsp ground flax + 2.5 tbsp water, let sit 5 mins) works well. The texture will be a bit more crumbly but still tasty.

My dough is really sticky. What did I do wrong?

Nothing! Almond flour dough is often stickier than traditional dough. Just make sure you’re using fine, blanched almond flour (not almond meal). Chilling the dough for 20-30 minutes can also make it easier to handle.

Are these cookies safe for school nut-free policies?

Unfortunately, no. Since they are made with almond flour, they are not suitable for nut-free environments. Please always check your school’s specific policy.

There you have it! Our family’s secret weapon for happy after-school snacks, lunchbox treats, and “I need something sweet” moments. This recipe has saved the day more times than I can count, and I truly hope it becomes a staple in your kitchen too. For another fantastic baked treat that’s always a crowd-pleaser, you have to try our bakery-style banana chocolate chip muffins.

Baking should be fun and stress-free, especially when you’re cooking for a crew with different tastes. I’m so glad we could go on this little baking adventure together. Now, go grab that bowl and get mixing!

I’d love to know if this was a hit with your family! Did your picky eater give a thumbs up? Please leave a comment and rating below!