**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Why You’ll Love This Recipe

• Gluten Free Chocolate Chip Cookies are soft, chewy, golden and irresistible!
• They come together in roughly 20 minutes.
• As written, this recipe is gluten free, grain free, plant-based, vegan and dairy-free.
• These cookies are perfectly sweet and topped with sea salt for that sweet and salty flavor that we all love and adore.
• Crispy on the outside but soft and gooey in the center.
• Only six simple ingredients needed!
• A great way to use up any leftover almond flour.
• This recipe is refined sugar free.
• Check out my other almond flour chocolate chip cookies

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Chocolate Chip Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

Almond flour is the base of this recipe and has not been tested with any other flour substitutes. If you’re looking for something with a gluten free flour blend then I’d recommend checking out this cookie recipe instead.

You can use any type of nut or seed butter such as cashew, almond, peanut butter or a seed butter like sunflower seed butter. I used all natural, runny almond butter. Try to stay away from anything that has palm oil in it.

Maple syrup is an unrefined all natural sweetener that I love using in my recipes. You can sub for agave or honey.

Vanilla extract adds a lovely flavor to any baked good.

Baking powder helps these cookies rise and have a soft, fluffy texture. Be sure to use certified gluten free baking powder if needed.

Salt helps balance out all the flavors and is both mixed into the dough and sprinkled on top.

How To Make

ONE: Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper. Then, in a medium bowl, mix together the almond butter, maple syrup and vanilla extract.

TWO: Then, fold in the almond flour, baking powder and salt. You may need to use your hands to really incorporate the ingredients.

THREE: Fold in the chocolate chips last. Then, using a cookie scoop, scoop the dough and roll it into a ball with the palm of your hands. Flatten slightly and place on a baking sheet that’s been lined with parchment paper. Top with additional chocolate chips if desired and bake.

FOUR: When done baking, immediately top with flakey sea salt and let cool for about 5 minutes before enjoying.

Tips And Tricks

Mix together the wet ingredients first, then add in the dry ingredients.

Use your hands to really incorporate the dry ingredients into the wet.

Place some chocolate chips on top of the cookies before baking.

Sprinkle the flakey sea salt on top of the cookies immediately after taking them out of the oven.

How To Serve And Store

Serve these Gluten Free Chocolate Chip Cookies warm and enjoy with a glass of milk, or a cup of coffee or tea.

Store in an airtight container on the counter and enjoy within 3 days, or in the fridge and enjoy up to one week!

Taste And Texture

These almond flour gluten free chocolate chip cookies are the perfect balance between sweet and salty.

The texture is soft, chewy and gooey.

Other Recipes You May Like

• Vegan and Gluten-Free Chocolate Chips Cookies
• Small Batch Peanut Butter Cookies
• Vegan Tahini Date Cookies
• Almond Flour Chocolate Chip Cookies
• Gluten Free Tahini Chocolate Chip Cookies

If you make these Gluten Free Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Gluten Free Chocolate Chip Cookies

4.50 from 2 ratings

Hannah Kling

Gluten Free Chocolate Chip Cookies are made with almond flour, maple syrup and topped off with a touch of sea salt for the perfect balance of sweet and salty. These cookies are both gluten free and vegan but you’d never know it!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6 large cookies

Ingredients  

1x2x3x

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 cup runny almond butter
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup dairy free chocolate chips

Instructions

• Start by preheating the oven to 350F and preparing a baking sheet by lining it with parchment paper. 
• In a large mixing bowl, combine runny almond butter, maple syrup and vanilla extract and mix until well incorporated. 
• Then, add in the almond flour, baking powder and salt. Mix with a spatula and then finish incorporating ingredients with clean hands. 
• Fold in chocolate chips last and mix once more. 
• Use a cookie scoop and scoop dough and roll into a ball with the palm of your hands, flatten slightly and place on the prepared baking sheet. Option to top with additional chocolate chips. 
• Bake for 10-12 minutes. When ready, remove from the oven and immediately top with flakey sea salt. 
• Let cool for roughly 5 minutes before handling and enjoying. 

Notes

• Use your hands to really incorporate the dry ingredients into the wet.
• Use all natural, runny almond butter.
• Place some chocolate chips on top of the cookies before baking.
• Sprinkle the flakey sea salt on top of the cookies immediately after taking them out of the oven.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!