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Absurdly Delicious Gluten Free Chocolate Chip Cookies

There is nothing quite like a fresh baked chocolate chip cookie that is still warm, soft, even a little gooey.  I rarely bake these gluten free chocolate chip cookies, because unless I quickly give them away, I’ll eat the whole batch.  

gluten free chocolate chip cookies on a plate

This is a recipe I adapted from one a friend posted on facebook.  The original recipe calls for almond flour, but I only had almond meal from Trader Joe’s and they turned out scrumptious.  They are easy, use only a few ingredients, taste delicious, and best of all, for me anyway – they make a small batch.  I usually make 14 to 16 cookies from a batch.

Gluten Free Chocolate Chip Cookies

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • 2 cups almond meal – I get it at Trader Joe’s
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp vanilla
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup chocolate chips

Instructions

    1. Preheat the oven to 350F and make sure the rack is in the center of the oven.
    2. Grease a cookie sheet with a little coconut oil.
    3. Mix the first six ingredients with a wooden spoon until well combined.
    4. Add the chocolate chips, and mix again. Because there is no flour or egg in the mixture, the chips won’t incorporate well, but don’t worry.
    5. Grab up about a tablespoon of the dough at a time, and roll them into balls.
    6. Flatten them a little and set them about 2 inches apart on the cookie sheet. They don’t spread out much, but they are soft so you need room to carefully get the spatula under them when they’re done.
    7. Bake for about 7 minutes, cool on a wire rack.
mixing gluten free chocolate chip cookie batter
gluten free chocolate chip cookies cooling on a wire rack

 Enjoy.

These are easily my favorite cookies, and I haven’t even begun to experiment with the recipe.

All Chocolate Chip Cookies are descendants from the original Toll House Cookie invented by Ruth Graves Wakefield in 1938 when she owned the Toll House Inn, in Whitman, Massachusetts. The recipe was published in the 1938 edition of her cookbook, Toll House Tried and True Recipes. Back then chocolate chips weren’t even a thing. In her original recipe she calls for “2 bars (7 oz.) Nestlé’s yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.” On July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie!

Updated Oct 31, 2019
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