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

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 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.

Print Recipe

Gluten Free Chocolate Chip Cookies

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

Preheat the oven to 350F and make sure the rack is in the center of the oven. Grease a cookie sheet with a little coconut oil.
Mix the first six ingredients with a wooden spoon until well combined. 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.
Grab up about a tablespoon of the dough at a time, and roll them into balls. 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.
Bake for about 7 minutes, cool on a wire rack.