These soft and yummy gluten-free chocolate chip cookies are made with almond flour and have no refined sugar. They can be made with coconut oil and contain no eggs so they are vegan-friendly. You will not miss the refined ingredients found in traditional chocolate chip cookies. Seriously so DELISH! 

I recently went to the farmers market and was talking to a girl who was selling gluten-free baked goods. I asked her for some baking tips because I have been wanting to try to make some of my recipes gluten-free for my readers and my friends than cannot tolerate gluten.

She gave me some very helpful tips for baking with almond and coconut flour. In return, I purchased some of her gluten-free chocolate chip cookies. They were not only gluten-free, but they were also dairy-free, refined sugar-free, and vegan.

They were amazing!  You would never know they were not made with conventional chocolate chip cookie ingredients. I decided that the first gluten-free recipe that I would attempt to create would be gluten-free chocolate chip cookies.

 The ingredients listed on the package of the cookies that I bought at the Farmers Market were my starting point. I also researched other gluten-free chocolate chip recipes. I even tried one that I found on a blog that had similar ingredients listed to the ones on the cookies I bought.

The result was a total fail! I followed the exact recipe and my cookies were a mess.  Actually, the result was not a total fail because I then knew what not to do!

For the past few weeks, I have experimented and have come up with a recipe for gluten-free chocolate chip cookies that are pretty darn delish! Tom and my boys have eaten more cookies in the past few weeks than they probably have all year.

They were the best taste testers and all approved the final results! You have probably heard me talk about Max being the pickiest eater ever. Well, if Max likes something, I know it must be GOOD!

Gluten-Free Chocolate Chip Cookies – Vegan Option

The recipe can be made with butter or coconut oil. So not only are they gluten free they are also vegan-friendly.

I bake with coconut oil quite often. I have found when I make bread or muffins, there is not a strong coconut flavor. My taste testers liked both the butter version and the coconut oil version and didn’t think there was a big difference in taste. I thought the coconut flavor was definitely more prominent in the coconut oil version. Both versions disappeared every time I made them! 🙂

Tammy’s Tips

I used Enjoy Life Dark Chocolate Morsels because they only contain 2 ingredients, unsweetened chocolate, and cane sugar. Cane sugar is an alternative to refined white granulated sugar. They are both sweeteners, but cane sugar is somewhat less processed.

Do not use melted coconut oil or butter. This will cause your cookies to spread and become too thin.

The dough does not need to be refrigerated. In fact, we all agreed that the cookies tasted best when the dough was not refrigerated. 

Making the cookies in a food processor will help to finely grind the flour. This will give the cookies a better texture.

These cookies do not spread much when baked. You can leave the dough in mounds or flatten it, which is the way my testers prefer them. I like them both ways! 

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Yummy Gluten-Free Chocolate Chip Cookies

These soft and yummy gluten-free chocolate chip cookies are made with almond flour and have no refined sugar. They can be made with coconut oil and contain no eggs so they are vegan-friendly. You will not miss the refined ingredients in traditional chocolate chip cookies. Seriously so DELISH!   

Course Dessert

Cuisine American

Keyword gluten-free chocolate chip cookies, vegan chocolate chip cookies no refined sugar chocolate chip cookies

Prep Time 15 minutes

Cook Time 15 minutes

Servings 12 cookies

Ingredients

• 1/4 cup butter or coconut oil
• 1/2 cup pure maple syrup
• 1 tsp vanilla
• 3/4 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/8 tsp sea salt
• 1/2 cup dark chocolate chips I use Enjoy Life brand

Instructions

1. Preheat over to 350 degrees Fahrenheit and line baking sheet with parchment paper.

2. Using a food processor, cream the butter, syrup, and vanilla until smooth.

3. Add the coconut flour, almond flour, baking soda, and sea salt and mix until well combined, scraping sides as needed.

4. Remove the blade from the food processor and mix the chocolate chips in by hand with a spatula.

5. Let dough sit for 5-10 minutes. This will allow the coconut flour to absorb the moisture.

6. Scoop the cookie dough (about 1 tbsp per cookie) and place a few inches apart on lined baking sheet. Flatten cookies if desired.

7. Bake for 10-15 minutes, until tops and bottoms of cookies are just golden brown.

8. Allow the cookies to cool before diving in!

Recipe Notes

• I used Enjoy Life Dark Chocolate Morsels because they only contain 2 ingredients, unsweetened chocolate, and cane sugar. 
• Do not use melted coconut oil or butter. This will cause your cookies to spread and become too thin.
• The dough does not need to be refrigerated. In fact, we all agreed that the cookies tasted best when the dough was not refrigerated. 
• Making the cookies in a food processor will help to finely grind the flour. This will give the cookies a better texture.
• These cookies do not spread much when baked. You can leave the dough in mounds or flatten it which is the way my testers preferred it. I like them both ways!