Gluten-Free Chocolate Chip Cookies with Almond Flour
Make my quick and easy Gluten-Free Chocolate Chip Cookie Recipe naturally sweetened with maple syrup and made with oat flour. These cookies are crispy on the outside and soft and chewy on the inside. Best of all, they contain no processed white sugar, brown sugar, or white flour, making them a treat everyone will enjoy!

My Gluten-Free Chocolate Chip Cookie Recipe brings you everything you love about classic cookies, but with simple, wholesome ingredients and none of the processed stuff. Made with oat flour and naturally sweetened with maple syrup, these cookies have the perfect balance of crispy on the outside and chewy on the inside. This is the recipe I turn to over and over again for its simplicity, ease, and flavor.
Whether you’re gluten-free or just looking for a delicious treat, these cookies will be a hit in your kitchen. Plus, the ingredients are pantry staples, so you can whip them up any time a cookie craving hits! Trust me, this recipe is a family favorite and better than the usual store-bought options.
Why You’ll Love This Gluten-Free Chocolate Chip Cookie Recipe
- Naturally sweetened: These cookies use maple syrup instead of processed sugar, giving them a rich, warm sweetness.
- Gluten-free friendly: Made with oat flour, they offer a gluten-free option that still delivers a soft, chewy texture.
- Simple pantry ingredients: You likely already have all the ingredients on hand, making this a quick and easy recipe to whip up.
- Family-approved: Tested and loved by my family, these cookies are a hit with both kids and adults alike!

Ingredients & Substitutions
Almond Flour: You can replace with oat flour.
Maple Syrup: You can use honey or agave syrup instead.
Coconut Oil: This recipe relies on the consistency of coconut oil. I do not recommend replacing it.
Vanilla Extract: You can omit or replace with half as much almond extract.
Almond Extract: You can omit.
Egg: You can replace with one flax seed egg.
Chocolate Chips: You can use any variety of chocolate chips you like, including dark chocolate chips, semi-sweet, or milk chocolate. To make this dairy-free, choose a dairy-free variety.

How to Make My Gluten-Free Chocolate Chip Cookies
Step 1: Cream the Syrup and Oil
Mix the maple syrup and coconut oil in a medium-sized mixing bowl. The coconut oil should be solid but soft. If it’s melted, place it in the fridge for a few minutes to solidify. I like to use the whisk with my favorite immersion blender.


Step 2: Add the Egg and Vanilla
Add one egg and the vanilla, then mix until the egg is incorporated.


Step 3. Add the Dry Ingredients
Add the almond flour, baking soda, and salt. Mix until blended. Then stir in your favorite chocolate chips.

Step 4: Scoop and Bake
You can add the chocolate chips to the batter and scoop them onto your cookie sheet.
Another option is to keep the chocolate chips separate, add a few chocolate chips to your cookie scoop, then scoop it into the cookie dough, and then release it onto your cookie sheet. Then, the chocolate chips will be on top of the cookie. Gently push down on the chocolate to spread and shape the cookie. They will not spread during baking, so you can shape them before they are baked.
Bake at 350°F for 10 minutes.


Expert Recipe Tips
Oat flour tip: If you don’t have oat flour on hand, simply blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
Chill the dough: For a thicker cookie, you can chill the dough for 30 minutes before baking.
Cookie size: Use a cookie scoop for evenly sized cookies that bake uniformly.
Baking time: Keep an eye on the cookies—every oven bakes differently, so adjust the baking time slightly if needed to get that perfect golden-brown color.
Delicious Serving Suggestions
- Perfect with milk: Serve these gluten-free cookies with a glass of cold almond milk or your favorite non-dairy milk for a classic combo.
- Warm from the oven: Enjoy these cookies fresh out of the oven for that warm, gooey chocolate experience.
- Add to ice cream: Crumble them over vanilla or chocolate ice cream for a crunchy, sweet topping.
- Sandwiches: Use them to make ice cream sandwiches—just scoop a bit of your favorite ice cream between two cookies.
- Lunchbox treat: These cookies make an excellent lunchbox addition or after-school snack.
- Gift them: Package them in a cute tin or bag for a homemade, thoughtful gift.
Do you love chocolate chip cookies? Check out more of my easy chocolate chip cookie recipes:
- Gluten-Free Double Chocolate Chip Cottage Cheese Cookies
- Gluten-Free Cranberry White Chocolate Chip Cookies
- Easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies
- Gluten-Free Toll House Chocolate Chip Cookie Copycat

Gluten-Free Chocolate Chip Cookies with Almond Flour

Ingredients
- 2 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Mix the maple syrup and coconut oil in a medium-sized mixing bowl. The coconut oil should be solid but soft. If it’s melted, place it in the fridge for a few minutes to solidify.
- Add one egg and the vanilla, then mix until the egg is incorporated.
- Add the almond flour, baking soda, and salt. Mix until blended. Then stir in your favorite chocolate chips.
- Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. Bake at 350°F for 10 minutes.
- The cookies will not spread during baking. If you would like them to have a wider, flatter shape, gently press them with the backside of a spatula immediately after they come out of the oven and are still warm.
Video

Leave a Reply