Gluten Free Chocolate Chip Cookies

Crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They’re also easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, this cookie is not only delicious, but one you can feel good about eating.

gluten free chocolate chip cookies broken apartGluten Free Chocolate Chip Cookies

These cookies just may be the best chocolate chip cookies we’ve ever had. How do we know that? Because these gluten-free cookies taste better than the traditional flour cookies. We dare you to bake them to see for yourself. They’re crispy on the outside soft in the middle and hit all the right flavors. They’re made with a mix of almond flour and tapioca for the perfect texture and contain no refined sugars.

But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot chocolate chip cookies on your table quickly. So what are you waiting for?

vegan gluten free chocolate chip cookie dough in a bowl

Ingredients for Gluten Free Chocolate Chip Cookies

  • Almond Flour
  • Tapioca Flour
  • Coconut Sugar
  • Baking Soda
  • Sea Salt
  • Egg
  • Honey
  • Vanilla Extract
  • Butter
  • Dark Chocolate

Dairy-free and Vegan Substitutions

Hands down, we prefer this chocolate chip cookie recipe made as is, without substitutions. However, we wanted to offer substitutions to make this dairy-free, vegan and paleo, if possible. So we tested and tested to get it to work out.

We were able to swap out the butter for equal parts coconut oil. Make sure the coconut oil is softened very well (though not melted).

The egg can be replaced with a flax egg. To make the flax egg, mix together 1 tablespoon of ground flax seed with 2 tablespoons of water, and let it sit for about 5-10 minutes before using.

Please note: If you are making either of the substitutions (or both) you have to chill the dough for at least 2 hours (or up to 3 days) before baking.

gf chocolate chip cookie dough balls

Tips for Making Gluten Free Chocolate Chip Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter (or coconut oil) to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a sturdy spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Chill the dough, if you have time. We tested this chocolate chip cookie dough baked right after mixing and baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works too, when baking right after being made. 
  4. Scoop, roll and flatten. To get the prettiest and most even cookies, use a cookie scoop that measures out about 2 tablespoons of dough (the scoop is a number #30), roll out the portioned dough to make a smooth surface, and then lightly flatten the cookies. This helps the cookie have an even surface, as well as spread a bit more than if you just placed a cookie dough ball on the baking sheet.
  5. Add additional chocolate chips before baking. Stick some extra chocolate chips / chunks directly on top of the cookie dough. This makes for a pretty presentation and melty chocolate right on top of the cookie.

Easy gluten free chocolate chip cookie recipeStoring Gluten Free Chocolate Chip Cookies

As with any chocolate chip cookie recipe, these are best eaten on the day they are made. On day 1, the edges are nice and crispy and the middle is soft. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.

Freezing Cookie Dough

The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Then, transfer cookie dough balls to a freezer bag for longer storage.

When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.

gluten free chocolate chip cookies on a plate

If you like this gluten-free baking recipe, check out these others:

For other cookie recipe, check out these:

Gluten Free Chocolate Chip Cookies

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields 15

Ingredients

Directions

  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
  2. Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
  3. Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
  4. Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.
  5. Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).
  6. Let cookies cool slightly before picking up as they are delicate when hot.

Recipe Notes

  1. For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
  2. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  3. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  4. Let cookies cool before picking up, as they are quite delicate when hot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Chocolate Chip Zucchini Muffins

These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

Gluten free zucchini muffins with chocolate chips broken openChocolate Chip Paleo Zucchini Muffins

This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

  • Almond Flour
  • Coconut Flour
  • Eggs
  • Honey
  • Vanilla
  • Unsweetened Apple Sauce
  • Baking PowderZ
  • Zucchini
  • Chocolate Chips

bowl of batter of almond flour zucchini muffinsIs Almond Flour Healthy?

I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Gluten free zucchini chocolate chip muffinsLooking for other recipes to use up zucchini? Check out these others:

If you like this muffin recipe, check out these:


Chocolate Chip Zucchini Muffins
Yields 12
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Ingredients
  1. 2 cups almond flour
  2. 1 tablespoons coconut flour
  3. 3 tablespoons tapioca starch
  4. 1/8 teaspoon Himalyan sea salt
  5. ¼ teaspoon baking powder
  6. 3 eggs
  7. 4 tablespoons raw honey
  8. 1 teaspoon organic vanilla extract
  9. 1/2 cup unsweetened applesauce
  10. 1 cup grated zucchini
  11. 1/3 cup dark chocolate chips
Instructions
  1. Preheat oven to 350
  2. Place 12 baking liners in muffin tin or simply directly on a baking sheet
  3. In a mixing bowl combine almond flour, coconut flour, tapioca starch, salt, and baking powder
  4. Add in eggs, honey, vanilla, and applesauce and mix well
  5. Fold in grated zucchini and dark chocolate
  6. Bake for 15 minutes or until a toothpick comes out clean
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Chai Cookie Bars with Vanilla Bean Glaze

Chai Cookie Bars Vanilla Bean Glaze (gluten-free & paleo-friends) | Lexi's Clean Kitchen

These Chai Chocolate Chip Cookie Bars with Vanilla Bean Glaze are deliciously gooey, chocolatey, and perfectly spiced. Drizzled with easy vanilla bean glaze for an added yummy bonus! If you love chai spices as much as we do, these cookie bars are a must-make! These bars take 30 minutes or less to make, and are totally gluten-free and grain-free. Made in partnership with Nuts.com!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Is there anything better than warm ooey-gooey chocolate chip cookies in bar form with a hint of chai spice and drizzled with vanilla bean glaze? These are seriously my favorite!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

I am so excited to bring you today’s recipe in partnership with my friends at Nuts.com. Their spices are incredibly fresh and tasty, and combined together makes these chai-spiced bars my absolute FAVORITE. You get nice size, re-sealable bags which are perfect for stocking your pantry and assuring that you don’t run out! Plus their vanilla bean (used in the glaze) is a great value!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean KitchenGluten-free, paleo-friendly, and grain-free, but nobody will know the difference! Substitute the butter for coconut oil or palm shortening to make this dairy-free as well.

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Chai Cookie Bars with Vanilla Bean Glaze

Prep Time 15 minutes Cook Time 15 minutes Total Time 0:30

Ingredients

    Dry Ingredients

    Wet Ingredients

    Cookie Add-Ins

    Optional Topping

    Vanilla Glaze

    • 1/4 cup powdered sugar
    • 1 tablespoon almond milk, or nut-milk of choice
    • 1/2 vanilla bean, sliced in half and seeds scraped out

    Directions

    1. Preheat oven to 350°F and line an 8x8 baking dish with parchment paper.
    2. In a medium mixing bowl, combine dry ingredients.
    3. In a separate mixing bowl, combine the wet ingredients.
    4. Add the wet ingredient to the dry and mix until well combined.
    5. Fold in the chocolate chunks and chai spices.
    6. Pour the batter into the baking dish lined with parchment paper.
    7. Sprinkle with maple sugar and cinnamon if using and bake for 10-15 minutes (see note).
    8. While cookie bars bake, whisk together glaze ingredients in a small mixing bowl.
    9. Let cool completely before cutting. Drizzle with vanilla bean glaze and devour!

    Recipe Notes

    I like to cook these for 10 minutes as I like them slightly undercooked. Set your timer for 10 minutes, then add time as desired.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Nuts.com. All opinions are always 100% my own!

    Gingerbread Chocolate Chip Muffins (Paleo + VIDEO!)

    It is getting chilly outside and I know just what I’m doing this weekend! I’ll be inside whipping up a batch of these Gingerbread Chocolate Chip Muffins, because nothing says December and a comforting holiday breakfast like a warm gingerbread muffin.

    GingerbreadMuffinsGingerbread Chocolate Chip Muffins

    Watch the video:

    Slice, slather with butter, repeat.

    GingerbreadMuffins2

    GingerbreadMuffins1

    Gingerbread Chocolate Chip Muffins

    Prep Time 5 min Cook Time 20 min Total Time 0:25 Yields 6

    Ingredients

      Dry

      Wet

      • 1/4 cup unsweetened applesauce
      • 3 eggs
      • 3 tbsp raw honey
      • 1/2 tsp vanilla

      Add-ins

      Directions

      1. Preheat oven to 350°F.
      2. Grease muffin tin or line muffin tin with silicone muffin liners.
      3. In a bowl, combine dry ingredients.
      4. Add in wet ingredients and mix.
      5. Fold in add-ins (chocolate chips).
      6. Pour batter into muffin tins, a little more than halfway to the top.
      7. Bake for 12-15 minutes or until a toothpick comes out clean.

      Recipe Notes

      1. This makes 6 large muffins. Keep as is to make 12 mini muffins, or to make 12 large muffins follow as directed:
      • Change almond flour to 2 cups
      • Change applesauce to 1/2 cup
      • Add 2 tablespoons spectrum organic shortening or coconut oil
      • Change honey to 1/3 cup
      • Everything else stays the same!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

      What is your favorite holiday treat?