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Healthy Gluten-Free Chocolate Chip Cookies

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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.

2 gluten free chocolate chip cookies on brown paper

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.

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.

gluten free chocolate chip cookie on brown paper

Related: Persimmon Cookie Recipe: A Sweet Treat Straight from the Tree

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 

2 gluten free chocolate chip cookies on brown paper

★ Did you make this gluten free chocolate chip cookie recipe? Don’t forget to give it a star rating below!

2 gluten free chocolate chip cookies on brown paper

Healthy Gluten-Free Chocolate Chip Cookies

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These almond flour chocolate chip cookies make chewy cookies that don't fall apart into crumbles like gluten-free baked goods often do.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees (F).
  2. 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.
  3. Drop large spoonfuls of dough onto cookie sheet. Bake for 15 minutes or until they begin to brown. Transfer to cooling rack.

Notes

*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.

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 25mgSodium: 182mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 6g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

4 comments… add one
  • soumya Mar 2, 2016, 7:15 am

    Nice cookies. I think it will be easy to make. I will try it. Thanks fr sharing

  • Joyce Jul 31, 2016, 4:43 pm

    May I share with you how I learned (by myself) how to preserve persimmon puree, without using up freezer space?
    I thought about how I seen to always use 1 c. persimmon and 1 c. sugar in recipes. So why not can it?!!!

    I hot pack it in Pint jars, and water bath the jars for 10 minutes. Eureka! Stays right on the shelf with my other canned fruits, ready to dump into any recipe. If it gets a little dark on the top, don’t worry about it, when you dump it out, and mix it, you’ld never know it. I have been doing this for about 5 years now. Best of all, we can enjoy it all year long.

    Another tip:
    Canned pomegranate juice…homemade. We ran our ‘berries’ through a sieve (ricer) then strained it 3 times through multiple layers
    of cheese cloth, heated it (no sugar) as for any other fruit/juice, in quart jars. Water bathed it, and have enough to last for years for making pomegranate jelly. There will be about 1/2 – 1″ of sediment in the bottom of the jars, so pour slowly and use the sediment to mix into other juice for a tasty healty delicious fruit drink

    Joyce Stevenson

    • Kris Bordessa Aug 20, 2016, 9:40 am

      I’m not sure that water bathing persimmons is considered a safe practice for canning. I’ve not preserved them this way, but I suspect they’re not high enough in acid for a water bath to suffice. Check with your cooperative extension office!

  • Michelle Mar 24, 2018, 7:10 pm

    Super tasty and easy to make.

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