After ten tests this cookie recipe finally felt perfect — and it was worth the effort. These gluten-free chocolate chip cookies rely on a single wholesome flour: almond flour. They’re sweetened with real maple syrup instead of brown sugar, but the flavor is classic and familiar. I prefer natural sweeteners when possible, and these cookies show how well they work in a simple cookie recipe.
The cookies bake up golden with lightly crisp edges and a tender, chewy center — exactly what you want in a chocolate chip cookie. If you want a gluten-free version of a classic Tollhouse cookie or just a slightly healthier take, this recipe is a winner. Best of all, the dough comes together by hand and requires no chilling.
4 Reasons to Bake with Almond Flour
Almond flour has quickly become a favorite in my kitchen. Here are a few reasons I reach for it when baking cookies and other treats.
1) Better flavor
Unlike all-purpose flour, which can mute other ingredients, fine almond flour lets flavors come through. The cookies don’t taste strongly of almonds, but the overall result is more flavorful and satisfying.
2) Less sugar required
Because almond flour preserves the sweetness of the other ingredients, recipes often call for less added sugar — a small win for taste and nutrition.
3) Easier than conventional recipes
Almond flour is forgiving and simple to work with, making it ideal for beginners, baking with kids, or anyone who wants reliable results without fuss. Since it’s gluten-free, there’s less worry about overmixing. And unlike some recipes that recommend lengthy refrigeration to hydrate the dough, these cookies need no chill time.
4) Lower carbohydrate content
Almond flour contains fewer carbohydrates than all-purpose or whole wheat flours, which can matter for blood sugar control. With reduced sugar and almond flour, these cookies typically have considerably fewer carbs than traditional versions.
Key Ingredients for Gluten-Free Chocolate Chip Cookies
The full recipe is listed below. Here’s a brief overview of the main ingredients, why they work, and a few substitution ideas.
Almond flour: Use finely milled blanched almond flour for the best texture; coarser almond meal yields a more rustic cookie.
Baking powder: A small amount of baking powder gives these cookies lift. Without it they’ll be more like shortbread.
Butter: Unsalted butter adds richness and tenderness. For a dairy-free option, use coconut oil — choose virgin for a coconut note or refined for a neutral taste.
Maple syrup: Real maple syrup replaces brown sugar here. It provides sweetness and helps the cookie spread to a normal size. One-third cup delivers a balanced sweetness, but you can reduce to three tablespoons for fewer added sugars.
Egg: One large egg gives structure so the cookies hold together once cooled. Egg substitutes like flax eggs don’t provide the same structure in this recipe.
Chocolate chips: Semi-sweet chips are traditional, but bittersweet or dark chocolate chips (around 60% cacao) intensify the chocolate flavor.
Watch How to Make Them
Recipe Tips
The most important tip: bake these cookies long enough. They need to be golden on top and deeply golden on the bottom; removing them too early leaves a doughy center. Let them cool fully on a rack before handling, as they are delicate while warm.
Storage: Store the cookies in a single layer at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for several months.
Gluten-Free Chocolate Chip Cookies
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16
- Diet: Gluten-Free
4.7 from 13 reviews
These are simple, reliable gluten-free chocolate chip cookies. They bake golden with crisp edges and a tender center. Made with almond flour and maple syrup, they’re a lighter take on a classic cookie. Recipe yields 16 cookies.
Ingredients
- 2 cups (180 grams) blanched almond flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ cup unsalted butter, just melted (or coconut oil to make dairy-free)
- ⅓ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (semi-sweet or bittersweet)
- Flaky sea salt, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, and salt. In a smaller bowl, combine the melted butter, maple syrup, egg, and vanilla and whisk until smooth. If the butter re-solidifies when combined with cooler ingredients, warm the mixture briefly to recombine.
- Pour the wet ingredients into the dry and stir until evenly combined. Fold in the chocolate chips with a spatula.
- Scoop the dough onto the prepared sheet using a medium cookie scoop or about 1½ tablespoons per cookie, leaving space for expansion. Use the back of a spoon to flatten each mound into a wider circle.
- Bake for 13–15 minutes, until the tops are golden and the bottoms are deeply golden brown. Remove from the oven and transfer the sheet to a cooling rack. The cookies are fragile while warm, so let them cool completely before moving. Sprinkle with flaky salt while warm, if desired.
- Store in a single layer at room temperature for 1 day, refrigerate up to 1 week, or freeze for several months.
Notes
Make it dairy free: Use coconut oil instead of butter and dairy-free chocolate chips.
Nutrition
Nutrition details are estimates from an online calculator and are provided for reference only.
- Category: Cookies
- Method: Baked
More Gluten-Free Cookies
If you enjoyed these, try other gluten-free treats or explore more almond-flour recipes.
- Coconut Macaroons
- Maple-Sweetened Peanut Butter Chocolate Chip Oatmeal Cookies
- Monster Cookies
- Peanut Butter Oat Cookies
- Thumbprint Cookies