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5 from 4 votes

The Best Gluten-Free Chocolate Chip Cookies

Makes 22-24 cookies


  • 1 cup packed superfine almond flour
  • 3/4 cup coconut sugar or raw cane sugar
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 flax egg or large egg, see note
  • 6 tablespoons ghee or unsalted, softened grass-fed butter
  • 6 tablespoons crunchy almond butter
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup mini dairy-free chocolate chips I use enjoy life brand mini chocolate chips, they’re the best


  • Preheat the oven to 350°F. 

  • In a stand mixer bowl, combine the almond flour, coconut sugar, coconut flour, baking soda, and sea salt. Then add the flax egg, ghee, almond butter, and vanilla. Blend on low, the mixture will form a nice cookie batter. Then add the chocolate chips and blend one more until incorporated. This can also be done in a large bowl with a hand mixer. 
  • Line a baking sheet with parchment paper. Using a 2 tablespoon cookie scoop, portion the dough onto a large baking sheet, arranging the balls about 1/2 inch apart. Gently flatten each ball with your fingertips and smooth the edges. 

  • Bake the cookies for 11 minutes. Let cool slightly and transfer each cookie to a rack to cool completely. Store in an airtight container at room temperature, or enjoy one now and freeze the rest for later.


  1. When a recipe calls for an ingredient to be “packed” it means smooshing the ingredient down into the measuring cup and packing as much of it as you can into the cup. Just like you would with brown sugar.
2. If you use peanut butter the cookie will take one a peanut butter chocolate chip flavor which is great! But if you want a more traditional chocolate chip cookie, use almond butter.
3. To make a flax egg simply combine three tablespoons water with one tablespoon ground flax seed and let it sit until gelatinous, about 5 minutes.