Gluten-Free Chocolate Chip Cookies
This gluten-free chocolate chip cookie recipe is naturally sweetened! These cookies are easy to make with almond meal and coconut flour.
Updated by Kathryne Taylor on November 17, 2024
These cookies have a lot going for them. For starters, they are absolutely delicious and everything a chocolate chip cookie should be: chewy around the edges, soft in the middle, and full of rich chocolate and caramel-like flavors.
They’re also gluten-free, thanks to a simple combination of almond flour and coconut flour. They’re naturally sweetened with maple syrup, which lends a brown sugar-like sweetness.
These cookies are about as “healthy” as cookies can be. They’re also easy to make—no mixer required. This is a perfect baking project to make with small children. My three-year-old daughter loved helping with this one.
My friend Tessa introduced me to these cookies years ago and they’re still a favorite. I took one bite and knew I had to share the recipe with you all—mostly because they are so very tasty, but also because I know that many of you are on the hunt for gluten-free and naturally sweetened recipes. I don’t try to avoid gluten myself, but my friend Tessa has cured herself of debilitating migraines by following a gluten-free, low-sugar diet. I’m so glad she’s found what works for her.
I’ve made three batches of these cookies since that night and have some baking notes to share. Fine almond flour yields prettier cookies, but almond meal works, too.
I found Bob’s Red Mill coconut flour in the baking section at the local health food store. Coconut flour is essential to this recipe because its high fiber content soaks up the extra moisture from the liquid sweetener, ensuring that the cookies don’t spread out too much on the pan (more on that later).
The cookies taste fantastic with maple syrup, which tastes like brown sugar and yields a more traditionally flavored cookie. I also tried using coconut oil instead of butter, which, as you might expect, produced a cookie with a more pronounced coconut flavor. I’m partial to the butter version. The coconut oil cookies were thinner and seemed ever-so-slightly brittle the next day.
Lastly, use chocolate chips for more traditional chocolate chip cookies or chop a bar of chocolate for more evenly dispersed chocolate. Either way, make sure it’s good quality.
Important Tip Before You Get Started
The success of this recipe depends on your measurements. The almond flour and coconut flour must be very firmly packed into the cups. If you measure them like regular flour, the recipe won’t contain enough of these flours, so it will not turn out well.
Gluten-Free Chocolate Chip Cookies
This gluten-free chocolate chip cookie recipe is naturally sweetened and made with almond meal and coconut flour. These cookies remind me of classic Tollhouse cookies, but much healthier and easier to make—only one bowl required! Recipe yields 24 small cookies.
Ingredients
- Âľ cup firmly packed almond flour or almond meal (about 100 grams)
- ÂĽ cup firmly packed coconut flour (about 43 grams)
- 1 teaspoon baking soda
- ÂĽ teaspoon fine salt
- Pinch of cinnamon (optional)
- ½ cup unsalted butter or coconut oil, melted
- ½ cup real maple syrup (preferably grade B) or honey
- 1 large egg*
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or 6 ounces dark chocolate, chopped
- Optional: Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, salt and cinnamon (if using) until evenly combined. In a separate, smaller bowl, combine the melted butter, maple syrup, egg and vanilla extract, and whisk until blended. Pour the liquid mixture into the dry mixture and stir until combined. Fold in the chocolate chips.
- Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fat cookies, like those shown here). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
- Bake for about 11 to 13 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool. Sprinkle lightly with flaky salt while they cool, if desired.
Notes
Recipe adapted from Gluten Free Fix.
Make it dairy free: Use coconut oil instead of butter.
*2024 recipe edits: This recipe originally did not call for an egg, but the cookies were quite fragile, especially after storage. Adding an egg helps a lot. I also added a cooking time range for better browning.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have a recipe for paleo chocolate chip cookies that is almost identical to this so I can attest to their deliciousness. I don’t even prefer the “real” ones over them!
I’m so grateful I found this recipe and your beautiful site! I’ve been searching for a gluten-free, vegan, no-refined-sugars chocolate chip cookie recipe for months and one of my Facebook friends posted this out of the blue. I’m trying to limit my three little kids’ exposure to dairy and refined sugars (and I’m a vegan), and these cookies were a huge hit with everyone including my husband. Thank you!! I’m making them again today for the third time in two weeks :) xo
Thank you, Ulrica! I’m so pleased you all enjoyed the recipe. I think it’s about time I made another batch myself. :)
These look super delicious! I have had some almond flour in the cupboard for a little while now and now I know exactly what to do with it. I had not found a recipe I wanted to use it in until now. Can’t wait to try it!
These are seriously wonderful! My picky eaters love them. We’ve made them several times. More times than I should mention. Thank you!
Thank you, Amanda!
I made and reviewed these tonight, they are AMAZING! So delicious, and only two kinds of flours, thank you so much! Our whole family loved them, and I can’t wait to tweak them (I’m thinking maybe some almond extract instead of vanilla? Maybe some ground chia or flax in there somehow?) Just a HUGE thanks! We will be making these for years.
My review is here: http://www.saltwaterblog.com/gfcccookies
I’m glad you and your family are enjoying the cookie, Hollie. Thank you for the wonderful review!
I had a VERY hard time controlling myself around these cookies! Especially when they were warm from the oven. I made the with coconut oil and a mixture of honey and maple syrup, and they were fantastic!!
Glad you enjoyed the cookies, Justeen! Thanks for commenting. Using a combination of honey and maple syrup seems like a very good idea.
I loved the flavor of these cookies, but found that they never quite firmed up, even when I followed the recipe as stated and popped the dough in the fridge for 10 minutes. They wouldn’t hold their shape when I picked them up – cooled or hot – and just seemed to crumble. Did you have this issue?
I’m sorry you’re having trouble, Abby. I’ve never encountered that issue. The coconut flour should absorb the extra moisture (it sounds like your cookies are too moist). Are you using store-bought coconut flour and really packing the measuring cup with it?
Wow! A cookie without eggs, refined sugar, or gluten, could it really be true? Can’t wait to try, we will sub in cacao nibs for the chocolate. Hope it works!
Great cookie…loved having a treat. We did 1/4 cup maple syrup and seven drops of stevia and they were plenty sweet. We loved the dough almost better than the cookies and since it was egg free we could eat it to our hearts’ content. :)
Thanks for te great recipe!
I just made these and they are absolutely delicious! I followed the recipe exactly (super easy!) except I added an egg. I normally like really fluffy, soft cookies and they turned out beautifully. I also used the Enjoy Life brand of dairy free chocolate chips. I will definitely make these again! Thank you!
Thanks, Stephanie! I’m glad you’re enjoying the cookies!
Hi Kate!
I made these cookies last night, they are amazing! Thank you for making a gf chocolate chip cookie!!
XO
Thank you for commenting, Bailey! I’m so glad you like them. I’ve been craving them lately. Might have to make another batch before the day is up!
Hi Kate,
I was very excited to make the cookies for my grandkids who are Gluten free. I tripled the recipe
and added a bit cocoa powder and chopped up walnuts. They spread out very badly and it has a bitter after taste. I’m very disappointed. I like to add eggs, but I don’t know how many.
In your recipe it says 1/4 coconut flour, I hope it’s a 1/4 of a CUP… wasn’t sure but it didn’t say.
I hope to hear from you soon before my remake.
Thank you
Sara, I’m so sorry the cookies didn’t turn out well for you. I hate for you to be disappointed. I have made multiple batches of these cookies and haven’t run into the issues that you experienced, so I’m not quite sure what to suggest. I suspect that if the cookies spread out too much, then maybe there wasn’t enough coconut flour in your batter. Both the coconut oil and almond meal should be packed as much as possible in your measuring cups. (And yes, you’re right about the coconut flour, it should be 1/4 cup and I have corrected the mistake.) Lastly, did you let the batter rest for five to ten minutes before baking? The resting time gives the coconut flour time to soak up the extra moisture. As for the bitter flavor, I’m really not sure where that came from. Maybe from the cocoa powder or walnuts? I hope you’ll give the cookies another chance, maybe just one batch to be safe.
kathryne, i just made a batch of these. they taste great but definitely did not come out fat and rounded like yours. mine are flat as disks and brittle. i used coconut oil and refrigerated the cookie dough balls for 10 minutes prior to baking. i think i kinda have an idea what went wrong. i have a feeling that i used too much coconut oil. when you say, 1/2 cup melted, did you measure the coconut oil in its solid form or liquid form? i did 1/2 cup melted coconut oil. if i measured it 1/2 cup solid and then melted it, i might have had less than 1/2 cup of it melted. please let me know… i will make these again coz they are so freakin’ good even if they didn’t come out well on my first try.
for the record though, these are incredibly delicious… even though mine came out flat, they are still chewy and good!
Margarita, I’m sorry I didn’t answer sooner! I have used 1/2 cup melted coconut oil and the cookies were more flat/brittle than the butter ones but still very good. Did you pack the measuring cups to the max with the almond flour and coconut flour? The cookies could be flatter if you didn’t use quite enough coconut flour. I do prefer the taste and texture of the cookies with butter so you might like using butter better!
i patted the flours in instead of super packing. so, packing flours to the max next time for sure! also, i will try butter next time although i have to say, coconut oil was really good too.
once again though, they were still super good even if they didn’t come out fat and puffy. thank you for the response!
Thanks, Margarita. Please do let me know if super packing the flours makes the difference for you next time.
Hi Kate! I made these last night and they came out really great!! I made 4 separate batches for a party and everyone loved them (and were shocked they were GF!). But I had some mishaps along the way, so here are my observations:
* When adding the wet to the dry, do it in stages. I added the (at room temperature) melted butter first, mixed gently, then waited until it was absorbed by the coconut flour (should look like a paste). Then I added the maple syrup and waited again to absorb. Then added the vanilla, wait, then chocolate chips.
* Chilling the dough for a minimum of 10 min is essential. Longer the better. My first two batches were flat disks, whereas the later batches came out as nice plump cookies because they were chilled longer. It was a warm day yesterday, so the dough probably needed to be chilled longer.
* Bake on a parchment paper because the cookies were so soft and brittle in the oven, any disturbance made them fall apart. So when cooling the cookies, “slide” the parchment paper onto a cookie rack. Once cooled, the cookies were crispy on the outside with a soft center….HEAVEN!!!
* My cookies came out really dark brown almost burnt looking. I use a Japanese microwave oven and not a proper oven. (I live in Japan, where western ovens are scarce) So my microwave probably affected the cookie color some how. But the taste and texture wasn’t affected at all. They just don’t look as pretty. So not sure how to fix that. :P
Thank you for the recipe! Definitely will make these again, and maybe try using coconut oil. :)
Hi Katie, thank you so much for your feedback! I really appreciate it. I haven’t made these cookies on a warm day yet, but I can see why they would need more chilling time. I added your suggestion about the cooling rack to my instructions (I’ve done that but I forgot to add those details to the recipe!). I’m not sure why your cookies turned out darker, unless maybe you used honey instead of maple syrup? I have heard that honey browns more easily in the oven but I’ve yet to witness it.
I just made these cookies! They are delicious. My husband, 16 month old son and I devoured them! I love how easy they were to prepare too. Thank you for posting such a great recipe!
Thank you, Lindsey! I’m so glad the three of you enjoyed the cookies. :)
These were delicious! My husband exclaimed that they were even more delicious than “regular” chocolate chip cookies :) I used coconut oil, cut the maple syrup chips in half and used 80% cocoa chocolate chips. Perfect. Thank you!!
Thanks, Hillary! I’m so glad you two enjoyed the cookies. I prefer them to “regular” chocolate chip cookies, too.
I had the same problem as many my first time around, which was that the cookies came out deflated and fell apart even after I let them cool. For my second batch, I let the dough chill for about an hour and I doled them out in teaspoon sized-scoops as opposed to tablespoon-sized scoops (I figured that the smaller the surface area, the less chances they had of crumbling). The result was a delicious, picturesque batch of gluten-free delight.
Thanks for sharing this recipe!
Hey Lena, thank you for your feedback. I’m still scratching my head at why your cookies were falling apart. Do you mind telling me if you used coconut oil or butter? I find that the cookies are a little more delicate when I use coconut oil, but they still stick together. And are you packing the almond flour/meal and coconut flour to the max? That’s important.
Hey Kate,
I used butter for the oil and maple syrup for the sugar. Maybe I was impatient and didn’t let the first batch cool as long as they needed to? Not sure. I thought I packed the flours pretty tightly but maybe not.
Thank you for getting back to me, Lena. I’m not sure what went wrong, other than perhaps not packing the cups tightly enough? I think that the ratio of coconut flour to almond meal is really important.
Thank you for this recipe! I have made these nearly once a week since I found it! These are delicious, easy, and healthy! Thanks so much!
Kathy, I’m so glad you love the cookies so much! Thanks for letting me know! I just might have to a bake a batch today. :)
I love these cookies!! I used butter for the oil and honey for the sweetener. They turned out best when I chilled the dough a bit, rolled it into balls and then put it in the freezer for a while. I baked them until just lightly browned on top. My whole family loves them! I also used the dough (uncooked) in homemade cookie dough ice cream. Yum! Thanks for sharing this.
So glad you enjoy the cookies, Angela! Thanks for sharing your notes with us!
First off I wanted to say that these cookies were amazing! Possibly even better than regular chocolate chip cookies I’ve had. I did everything as written and my cookies came out very soft, they fell apart but were still absolutely delicious. I tried putting them back in the oven and baking them longer but after an additional 10 mins they were still soft. Should I let the dough sit longer than 10mins? Or bake at a higher temperature?
Hey Jayme! I’m glad you loved the flavor. I’m sorry they fell apart, though! I have heard of that happening to others but I have never been able to isolate the exact cause. Be sure you really, really pack the measuring cups with flour to get the right ratio of almond to coconut. Maybe chilling the dough longer would help, too. I bet mixing in an egg would help bind them if nothing else works. Please let me know if you figure it out!
Kate, Thanks so much for all of this wonderful information. I have a question for you. I make my Chocolate Chip Cookies with Almond Flour and Coconut Oil and they come out of the oven nice and crisp. After a few hours they become limp and glob together. Do you have any ideas on how I can fix this? Thanks, Carol
Carol, I’m sorry that happened! I’m not sure what to suggest. Coconut oil seems to be a little finicky in this recipe. Definitely make sure the cookies have cooled completely before storing. Here are some more tips I found on the subject.
These were fantastic! Exactly as your pictures showed! I may have come downstairs at midnight to snack on a few more, not that I am admitting to anything. I made the first batch with coconut oil I am curious to try them with butter. Thanks for the recipe.
Cheers!
Yosha, I’m so glad you love the cookies! If you think they are great with coconut oil… try butter! Even better. :)
Very excited to have tried these! Trouble is, I didn’t have chocolate in the house, so I made an apple compote to toss in the dough and they were awesome!! Chinese class loved them! Thanks for the recipe!
Lauren, I love that idea! Apple compote cookies might be my next baking experiment. Thank you for sharing!
Just made these last night, they’re even better today than yesterday.
These are hands down the best gluten-free cookies i’ve had yet!
Hooray! I’m so glad you love the cookies, Kiya. Thank you for commenting!
Just tried these-and they were fabulous!
I substituted 1/2 cup almond butter for the butter, and raw cacao nibs for the chocolate chips.
Chilled for 10 minutes, and I thought they were perfect.
Thanks, Barb! I want to try your version. Sounds delicious.
these cookies are fantastic. I add a little less maple syrup, it is completely sweet enough with the chocolate chips. Sometimes I add also nuts. These are a keeper. Thanks
Thanks, Therese! Glad you like the cookies!
HEy! i made a triple batch of these… all i can taste is baking soda :( i used a teaspoon per batch …im guessing this didn’t happen when you made them?
Uh oh, I’m sorry that happened, Kelsey! Are you sure you didn’t use baking powder on accident? Baking soda just tastes salty to me. My friends and I make these cookies all the time and they’ve never tasted funny like that. :(
Looks like a delicious recipe and doesn’t seem all that difficult to make. I love a good chocolate chip cookie so might have to recreate this recipe of yours.
Hi, I’m interested in making these, but I haven’t had much luck baking with coconut oil in the past. So, I was wondering if it will still turn out good with these kinds of flour if I substitute margarine for the butter?
Thanks!
Hey Skylar, margarine would probably be fine. I’ve tried butter and coconut oil and they turned out best with butter. I avoid margarine myself because it’s highly processed.
Hey Kate! These cookies look awesome :) I’ve been wanting to make a vegan, GF chocolate chip cookie for a friend and I did a bit more research on the oil vs butter thing. I think you may have found the cookies thinner because if you use a liquid sweetener with oil, you land up with thinner cookies. Do you think that’s true? I might actually experience the same thing if I make these vegan!
Interesting. Maybe that’s why! I’ve heard that it’s best to reduce the amount of coconut oil if you’re doing a straight sub for butter, so maybe there was just too much oil in the coconut oil version. Not sure!
Amazing !!!
Wow, everyone should make these, they are so delicious. They have a delicate, crispy, buttery texture that is truly irresistible. A wonderful recipe – I used almost all organic ingredients and sugar instead of maple s. or honey-just doubled the recipe and added 1/4 cup less sugar than called for.
Thanks, Lisa! So glad you enjoyed the cookies.
Going to make these now but had a question… should you always pack down coconut and almond flour? Thank you!
My cookies did not turn out like your photo but they sure are yummy! I used butter, maple syrup, 1/4 tsp cinnamon, and refrigerated for 10 minutes before baking. They spread quite a bit. And even after cooling they fall apart very easily. Will be trying this recipe again!
Cari, I’m sorry they didn’t turn out great! Did you pack the coconut flour very firmly into your cups? Coconut flour soaks up all the excess moisture, so if you didn’t use quite enough, that would probably explain why your cookies spread.
I did pack down the flours. Could you tell me how many grams are needed for the coconut and almond flour? I’ll use my scale the next time I make them. Thanks!
Yes, I think so! I know so with almond flour. One cup of almond flour should be 4 ounces. If you treat it like regular flour and use the spoon and swoop method, you’ll only end up with about 2.5 ounces. I learned this the hard way. :)
Hi Cari, I just pulled out my scale and updated the recipe with weight measurements. Please let me know how your next batch turns out!
Was skeptical of a recipe without eggs or substitutes, but these turned out great. Followed the recipe close except used half butter and half coconut oil, half a cup rather than a cup of choc chips. Also, I weighed the flour as I think that makes a difference. Nearly forgot about putting dough in the fridge so as oven was heating I put the sheet of cookies in the freezer for about 8 minutes and then baked for 12 minutes. Using a tablespoon to drop the cookies onto the cookie sheet I got 16 average cookies. Very good. Recipe now lives in my Pinterest recipe box until the next time. Thanks for posting.
Would be helpful if your comment box was at the beginning of the comments rather than have to scroll through all the previous comments.
Thanks, Lee! I’m glad you enjoyed the cookies. I tried placing the comments box on top once before—I’ll give it some more thought!
These are my GO TO cookies! I am making them for the holidays as proof to my family that healthy can also be delicious! Thanks!
Awesome! Thank you, Cassandra!
I thought I would be clever and warm up my honey a little bit to help it mix in, so when I added the chocolate chips they partly melted leaving the mixture a rich chocolate brown color in addition to the chips. Bonus!
The only problem I had is that they spread a little more than I planned during the baking which left me with a sheet of vaguely square conjoined cookies…more like a thin brownie really, still terribly delicious. Thank you for the recipe!
Hey GG! Those chocolatey cookies sound great to me. I’m sorry your cookies spread out while they were cooking. Next time, be sure to really pack that coconut flour into the measuring cups and let the dough chill in the fridge—the coconut flour absorbs excess moisture.
These are awesome! My 2.5 year old who is GF loved them! I used coconut oil because I am a huge coconut flavor fan and they taste amazing! Chocolate and coconut is a win- win in my book.
Hooray! Thanks, Colleen. So glad the cookies turned out great for you.
Hi Kate! Thank you for posting this recipe, I love it. I made some tiny changes, only because I was worried when I saw the liquid mix –I was worried it wasn’t going to come together… I added three tablespoons of flour and two tablespoons of cocoa. (I know this means they now have gluten –which might not work for everyone). I also only had four ounces of chocolate, so I added two ounces of cocoa nibs. It made it nice with a crunch. I made two batches, one with butter and one with red palm oil. I was going to use coconut oil but Trader Jos was out. Now, I have never used red palm oil –this one is harvested and sourced ethically and sustainably without harming habitats which is why I bought it. I definitely like the butter batch better. It turns out (I wish it said it somewhere on the packaging) red palm oil has a strong smoky ungraceful aftertaste. The butter one, however, was absolutely delightful. I followed your suggestion and let the mix rest in the fridge for 10 minutes. I then scooped cookies out on a tray but didn’t have time to bake them so I froze them for a few hours. When I baked them they came out pillowy and puffy and definitely thick in the middle, all of which I like very much. Thank you for sharing this recipe, it’s delightful.
Thanks, Sara! I just saw that palm oil at Trader Joe’s and I was curious about the taste. Very interesting. Glad the cookies turned out well for you!
These cookies were delicious!!! We recently started eating real food. With a 3 year old in the house he was begging for chocolate chip cookies. So many have honey which we are not great fans of yet. These are soooo easy and taste Devine, thank you. We will be trying more of your recipes in the days to come!!
Dawn, so glad you all enjoyed my cookie recipe! Glad to hear it!
About 1 1/2 years ago, I started changing my eating habits. These cookies helped and continue to help keep me on a healthier diet. My two cents worth.. I use regular salt because my sea salt tasted too salty. I use organic, raw honey but less than suggested. I add walnuts because I like nuts:) I use more vanilla because I like vanilla:) Thanks so much for the recipe. I was also interested in it because of migraines and your friend’s story of changing her diet.
Congratulations on your healthier diet, Mary! So glad you’re enjoying the cookies. My friend’s gluten-free diet has worked wonders for her. She has a gluten-free baking blog now at saltedplains.com!
Thank you. I’ll look it up.
I wasn’t luck with these ones. They spread so much they became a giant cook in the tray, even tough I let cool in the fridge for more than 10 min. Maybe too much coconut oil? But they still taste very good. I will try less coconut oil and a little bit more of coconut flour, lets see…
Marina, I’m so sorry to hear that! These cookies can be a little fickle, for reasons I haven’t quite deciphered. I bet you didn’t have quite enough coconut flour in there to soak up the excess moisture. Please let me know how your next batch turns out!
I make these all the time. These are, by far, the BEST gluten free chocolate chip cookies ever! I’ve tried a lot, and these are king! Thank you for figuring everything out just right!
when i was mixing the flours and liquids together and slowly adding the 1/2 cup of coconut oil it just seemed like a crazy amount because of how oily the dough was already looking so i only added 1/4cup. I wonder if your oil measurement is off and you meant 1/2 cup solid coconut oil (not melted). Overall these cookies came out ok. Consistency like sand.
Found these cookies when doing a search for “almond meal coconut flour cookies” because those are the gluten-free ingredients I had on hand. Made them with butter and they are so delicious! I baked for a minute longer because I like a crunchy cookie. Definitely a remake. Thank you!
Glad to hear it! Thanks, Angelica!
Made these last night. Flavor was good but:
1) waaay too much salt in this recipe. 1/4 tsp would have been more than enough
2) cooking time too long – they got too dark
3) came out extremely crumbly and fell apart, even after chilling the dough in the fridge and leaving them out to cool without touching for quite a while
You’re onto something but the recipe needs perfecting.
Aside from that, love your blog :)))
I’m sorry to hear that, Sarah. Did you use salted butter and a dark baking pan? Those could explain points one and two. I’m not sure why they were crumbly! I’ve made these on multiple occasions and they’ve never fallen apart on me like that. :(
Hi Kate! Would it be possible to use spelt flour instead of both flours
? Or use oats instead of the coconut flour? Thank you!!
Hi Audrey! I’m afraid that neither of those options will work well here, because the coconut flour absorbs so much more liquid than those will. Your might like these cookies, which are made with oat flour (you can make it yourself in a blender/food processor!).
At last, a cookie that delivers!! Thank you Kate for such a great and easy recipe. I made your recipe yesterday and I can’t believe how good the cookies are. They are very much like Toll House cookies : ) The tip on putting the dough in the fridge might work for all almond / coconut flour recipes, it really made the difference and gave the cookies their fluff. After several successful and failed baking trials, it’s a delight to have such great results! Thanks again!
Thank you, Sherlani! So glad to hear these worked for you!
These are seriously good and super simple to make. I love that they don’t use any white sugar and I can feel good about having a little treat. My husband was very impressed with these ones! Thank you very much!
This recipe is great! I just made my 3rd batch. I bake for 13 minutes and then add 3 more on convection. They are firm, but not hard, they only last about 2-3 days at our house and the texture doesn’t change during that time. Thank you for this wonderful recipe! My favorite GF cookies!
Hi Kate, I’m just wondering, do you have to use almond flour or would it work with gluten-free flour?
I’m wondering that too. I have a gluten-free all purpose flour and I’m wondering if I could sub that with almond flour but keep the coconut flour.
Hi Grace and Gracie, I’m really not sure, and I’m not sure it’s worth trying. Nut flours behave differently, and I’m not sure just how much GF flour you would need to use as replacement.
Okay, thank you for responding.
Oh, okay. Thank you!
If I wanted to add peanut butter to these, how would you suggest I do that? thanks!
I made these! I liked the cakiness texture. However, next time I would cut back on the baking soda and salt.