This gluten-free chocolate chip cookie recipe makes chewy cookies that don’t fall apart into crumbles like gluten-free baked goods often do. Made with almond flour (or other nut flour) these chocolate chip cookies will satisfy your sweet tooth, without wheat.
Baking at home without wheat and dairy
Do you buy special dietary cookies and sweets because the idea of baking with unfamiliar ingredients is daunting? My son has been avoiding wheat (in particular) for years. He’s become a pro at creating gluten-free desserts. Just recently, though, dairy has become a problem for him, too. The logical next step for him? Create a dairy-free, gluten-free chocolate chip cookie recipe.
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These cookies are not vegan — they have eggs as part of the ingredient list — but for people who are avoiding dairy and wheat for allergy reasons, this recipe for almond flour chocolate chip cookies can help fulfill the sweet tooth without causing an allergic reaction.
Healthy gluten-free chocolate chip cookies without butter
Butter is a standard ingredient in most cookie recipes, but as it turns out, coconut oil is a good substitute. These almond flour chocolate chip cookies have a nice bite, are a bit chewy, and don’t fall apart into crumbles like gluten-free baked goods often do. People might not even guess that they are allergy-friendly!
Don’t let the idea of “unusual” ingredients stop you from baking at home!
Related: Gluten Free Cheese Crackers
★ Did you make this gluten free chocolate chip cookie recipe? Don’t forget to give it a star rating below!
Healthy Gluten-Free Chocolate Chip Cookies
These almond flour chocolate chip cookies make chewy cookies that don't fall apart into crumbles like gluten-free baked goods often do.
- 1 cup coconut oil
- 1 cup granulated organic cane sugar
- 1 cup organic brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/2 cups almond flour (or your favorite nut flour - we use macadamia nut flour since it’s available locally, but other nut flours will work fine)
- 1/2 cup oat flour**
- 1 cup brown rice flour
- 1 tsp. baking soda
- 2 tsp. hot water
- 1/2 teaspoon sea salt
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees (F).
Thoroughly cream coconut oil and sugars together. (We use our KitchenAid stand mixer for this, but a wooden spoon works, too!) Add eggs. Stir in remaining ingredients.
Drop large spoonfuls of dough onto cookie sheet. Bake for 15 minutes or until they begin to brown. Transfer to cooling rack.
*I prefer to use organic sugar or at the very least *cane sugar. Sugar that is not labeled as organic or made from cane is very likely made with GMO sugar beets.
**To make oat flour, simply grind gluten-free oats in your blender until they’re a fine powder.