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gluten-free chocolate chip cookies
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4.58 from 109 votes

Gluten-Free Chocolate Chip Cookies

Using only 7 ingredients, these gluten-free chocolate chip cookies will soon become a family favorite.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: cookies, DESSERT, DIET
Cuisine: American, gluten free
Servings: 22 cookies
Calories: 121kcal
Author: Dani Spies


  • 1 cup all-natural unsalted almond butter
  • 3/4 cup turbinado sugar (also called sugar in the raw)
  • 1 pastured egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup chocolate chips


  • Preheat oven to 350ºF.
  • Start with a new jar of room temperature almond butter. Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
  • In a large bowl, combine almond butter, sugar, egg, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
    combining ingredients for chocolate chip cookies
  • Add in chocolate chips and gently stir, so they are evenly distributed throughout the batter.
    folding in chocolate chips to cookie batter
  • Scoop up one tablespoon of cookie dough and shape into a small round disc using your hands (see video). Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
    placing cookies on a cookie sheet
  • Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!
    baked cookies on a sheet pan



To make vegan: a flax or chia egg can be used in this recipe to replace the egg. Be sure to also use dairy free chocolate.
To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!


Serving: 1cookie | Calories: 121kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 162mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 46mg | Iron: 0.5mg