Rating: 4.33 stars
27 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Almond flour is the only flour to use for these delicious treats. Trust me on this one. These fluffy gluten-free yummies will melt in your mouth. Coconut oil keeps these babies moist and flavorful. Enjoy.

Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • Combine coconut sugar, coconut oil, baking soda, and salt in a large bowl; beat with a handheld electric mixer until smooth. Add almond flour, eggs, and vanilla extract. Beat dough at medium speed, scraping the bottom and sides of the bowl, until well mixed, about 1 minute.

  • Fold chocolate chips into the dough. Grease your palms lightly with coconut oil; drop tablespoonfuls of dough onto the baking sheet.

  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Let cool on the baking sheet, about 10 minutes.

Nutrition Facts

139 calories; protein 3g; carbohydrates 11.2g; fat 9.9g; cholesterol 15.5mg; sodium 36.2mg. Full Nutrition
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Reviews (27)

27 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/25/2018
Delicious! My family (with 4 kids) always eats all of them within an hour or two! We hardly ever cook gluten-free, but I had almond flour so I decided to try it. My husband told me to buy more almond flour, because these are so delicious. I used regular sugar and followed the recipe exactly. Read More
(10)
Rating: 5 stars
10/31/2016
Really good cookies from a flawless recipe. Everything written in the description is exact: they are fluffy; they melt in your mouth; and the coconut oil keeps them moist and full of flavor! Thank you for the recipe. Read More
(3)
Rating: 5 stars
12/22/2018
Made it exactly except I didn't have the right kind of sugar and used brown cane sugar instead. The cookies came out incredibly delicious, soft, and not too sweet. I will definitely make these again!! My fiancee can't stop eating these too. :) Read More
(2)
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Rating: 5 stars
06/19/2019
Made it with 1/4 c dark brown sugar (regular sugar) and 1/4 c monk fruit sugar. Added 1/2 c pecans and 1/2 c unsweetened coconut flakes, to make them like cowboy cookies. They turned out fabulous. They baked the full time. Read More
(2)
Rating: 5 stars
12/07/2016
great recipe! Read More
(1)
Rating: 5 stars
06/27/2018
Superb!!i did not have chocolate chips so added pecans and they turned out great! Read More
(1)
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Rating: 5 stars
07/13/2017
Just made these cookies and had to try one. The cookies have a very good taste and so far are not crumbly. The only substitution I made was instead of 2 cups of almond flour I used 1 cup of almond flour and 1 cup of Bob's Red Mill All Purpose Baking Mix. I pressed the cookies out a little bit because they do not spread with the substitution I made. I don't know if they spread with using all almond flour. I will definitely make these cookies again. Thank you for sharing your recipe. Read More
(1)
Rating: 4 stars
02/10/2020
Used softened butter as I don't buy coconut oil, otherwise followed recipe. Scooped onto silicone lined baking sheets with a 1 1/2 T scooper. Cookies do spread some, but I got 3 cookies across on my regular sized baking sheet. Cooked 12 mins. Made 21 cookies. Mine were flatter than the main picture, resembled more of the regular thickness of a regular gluten free chocolate chip cookie. They were very moist, so I am storing in fridge in a tupperware container. For a gluten free cookie, they are pretty good. Read More
(1)
Rating: 5 stars
09/27/2019
I used normal flour and normal sugar with vegatable oil because I didn't have those things in my house I also didn't use pink salt because I don't own any. Read More