August 24, 2020

Gluten Free Chocolate Chip Cookies

There's no egg and no flour in here (!) but these are chunky, crazy flavorful and packed with dark chocolate. Everything you love about a classic ccc, minus the gluten & egg! 

4.92 from 34 votes
Yield: 14 cookies
Jump to recipe
chocolate chip cookies gluten free small batch

I first published this recipe in my IG stories and planned to leave it there but it has had such wide appeal to those who needed a variation on my one yolk cookies that I figured I’d give it a home here too, where non-IG users could find it. 

This is a small batch cookie recipe; makes just 7 cookies (you could make ’em bigger or smaller too, to get fewer or more) and there’s a lot about it that is adaptable to accommodate even more food restrictions. 

Recipe Origins

There’s a caveat here: this recipe works not simply because of the flax/water but also because I’m using almond flour. Together these make a chewy, perfectly textured cookie dough. 

Once I had made my dough and kept (mostly) the sugar, butter & flour the same,I merely had to stir the ingredients together and let them rest to encourage the dough to bind. These cookies don’t spread much so even though I use a cookie scoop (specifically this one) to get equal sizes I flatten them a bit before they went into the oven. 

Recipe Ingredients

Almond Flour: similar to almond meal but almond flour is finer and is made after the nuts have had their skins removed so it’s closer in look and texture to a flour than a ground nut. You could use almond meal, the cookies will look different but they’ll taste very similar. Almond flour is a bit pricey but if you get it on Amazon in bulk you can find a good deal. 

Flaxseed Meal: Made out of ground flaxseeds. They do have to be ground. You need very little of this but it’s important as this is your main binding ingredient. Because we are using almond flour here, it’s even harder to get it to ‘bind’ so we shouldn’t omit the flax. Once you make your ‘flax egg’ stick your finger in it to see how it becomes a bit egg like in texture. Find it in grocery stores or online

Brown Sugar: light or dark is fine. If you don’t have any on hand and really want to use granulated you may do so, but the cookies may not turn out as chewy. 

Butter: this is where you can take the cookies a step further and make them dairy free & vegan. Butter is my preference because it makes a more delicious cookie overall but you could make this with coconut oil or with a vegan butter. 

Chocolate: I generally prefer a chopped up chocolate bar to chocolate chip cookies but occasionally I find chocolate chips that I really do like as much as a bar. There are three I would recommend: Whole Foods 365, Guittard Dark and Nestle’s Artisan Collection. In some of the photos you’ll see cookies with bigger chocolate pools, for those I chopped a gluten free chocolate bar (chocolove). 

 

gluten & egg free chocolate chip cookie with bite taken out

How to make Gluten Chocolate Chip Cookies

Our recipe is also egg free so let’s prep that part first: stir together the ground flaxseed and the water. Let it ‘rest’ while you melt the butter and gather the ingredients. It will thicken after a few minutes. 

Melt the butter then add the sugar and whisk until it thickens and doesn’t look separated: 

Add the flax ‘egg’ and whisk well: 

Add the almond flour and stir until almost blended: 

Then add the chocolate and stir until mixed. 

Cover and let rest on the counter for an hour. For longer storage, transfer to the fridge. 

When you’re ready to bake the cookies, preheat the oven and grease and line a cookie sheet with parchment paper. Scoop the cookies onto the pan. 

Bake until just golden on the edges. 

Gluten Free Chocolate Chip Cookies Recipe



Gluten Free Chocolate Chip Cookies

Chocolate chip cookie magic minus the egg and gluten. Made with almond flour and flaxseed.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 14 cookies
4.92 from 34 votes

Ingredients

  • 113g or ½ cup butter unsalted and melted
  • 135g or ⅔ cup light brown sugar
  • 2 tsp ground flaxseed
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 220g or 2 cups almond flour the more you pack the cup with the almond flour, the thicker the cookies
  • 1 cup chocolate chips

Method

  • Mix the flaxseed with one tablespoon of cool water, set aside.
  • In a medium sized bowl, whisk together the sugar and melted butter. Add the flaxseed, whisk to combine.
  • Stir in the soda, salt and almond flour. Fold in the chocolate chips.
  • Cover the dough and let dough rest at room temp for an hour.
  • Preheat oven to 350. Line 2 cookie sheets with parchment paper.
  • Scoop rounds onto cookie sheet lined with parchment and flatten them slightly.
  • Bake for 10 minutes, until golden on the edges.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

 

47 comments

Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews




  1. 5 stars
    Every time I make these cookies they steal the show! Yesterday I had to come up with something very quickly when I realized that my banana bread was promising to fail. I made these gluten free cookies, but with granulated sugar and some maple syrup because I didn’t have brown sugar. I was nervous that this would mess up the recipe but they came out so good they were gone immediately.

  2. 5 stars
    The best gluten free cookie I have ever made! My gluten free and non gluten free friends request these!

  3. 5 stars
    Sam, these cookies really are something else. I have made them countless times – my mom always requests them too, she is hooked. I made a batch this weekend and froze 4 of them – let me tell you, straight out of the freezer with a cup of tea, INCREDIBLE. PS – I make them with ghee instead of butter and they are SO GOOD 🙂 thanks for this incredible recipe that is topppppp of my cookie list, you are the best!

  4. I would love these for my grandson, he cannot have eggs, but he is also allergic to almonds!! Would using a gluten free blend work with these? They look so good.

  5. 5 stars
    Sam, this cookie is ridiculously perfect.. I try to eat gf due to intolerances and this is my all time fav cookie ever! I have made it with ghee and lower sugar and still tastes amazing! Have also added raisins and even better. Thanks so much- my fav cookie recipe and one that my fam requests time and time again!

  6. 5 stars
    Surprised by how good these are (although I knew they had to be because everything I’ve made from Sam has been great) I made these with one egg yolk instead of the flax egg, after seeing it suggested on IG. I used almond meal, and I actually only had a touch over 3/4 cup left, but it seemed to be enough! They did spread a bit, which is probably because of the lower amount of almond meal. Will definitely make again!!

  7. 5 stars
    Sooooo I’ve made these twice in one week, once using almond flour and the other time grinding blanched almonds in my food processor. Hands down, grinding the almonds into a grainy “flour” made a more delicious chewier cookie with completely different texture than using flour. They look extremely different too. Sam, these cookies are soooo good! Thank you!!

  8. 5 stars
    Just made these and they are SO delicious!! I love the slightly nutty flavor almond flour gives these. I used left over dark chocolate chips and because I just purchased Hershey’s dark chocolate lava cake kisses I decided to wrap the dough of each scoop around one kiss. Love the extra little lava pool when I bit into them. I was able to make 8 cookies which was perfect. Will definitely make these again.

  9. 5 stars
    I posted a comment earlier mentioning how flat they were. So I shaped them into 10 circles and let them cool and they are DELICIOUS!! The texture is my favorite! Grainy chewy, I like them better than my favorite cc cookie recipe. And so easy! Can’t wait to make again. Thank you!

  10. 5 stars
    Best GF CCCs! I love the almond taste, though definitely gonna add some vanilla next time. The texture is spot on. I’m so excited to share these with friends with gluten and egg allergies. If I had one piece of constructive feedback I would love for the recipe to include weight measures for the flour, sugar and chocolate. I am incredibly lazy and don’t want to take out measuring cups when I can use my scale instead ?

  11. Hi Sam, The dough was delicious but the cookies were as flat as pancakes. Followed everything to a T. What so you think happened?

  12. 5 stars
    Had extra egg yolks to use up but needed a gluten-free recipe, so I gave these a try (replacing the flax egg with one egg yolk proportionally) and they were fantastic. The chewy texture was amazing. Definitely a (small) crowd pleaser! Thank you!

  13. 5 stars
    Every single recipe that I have made off of your blog has been a hit! I made these today and was a bit skeptical about how they’d turn out, but they were AMAZING! I gave one to my dad, and he didn’t even think these were egg and gluten free.

    • 5 stars
      I made these for a friend with Celiac’s and they said they are the best GF cookie they’ve ever had – they were even a little nervous that I’d maybe given them “regular” cookies! I was glad that I baked a double batch because, even as a gluten lover, I nommed on a bunch of these.

    • 5 stars
      I made these again today and decided to try using unrefined coconut oil in place of the butter. They still tasted so good!! I live and die by this recipe

  14. 5 stars
    Huh. I was skeptical as I was making these. Like, six ingredients or something. I knew it could work for peanut butter cookies (3 ingredients or less!), but chocolate chip? The butter and sugar weren’t even *creamed*! And after the first bite I knew they weren’t exactly like other CCCs but BOY oh BOY by the end of my second bite it was like the heavens opened up and the rains came down and– Chocolate chip cookie fantasies were fulfilled. I love the TEXTURE of these – absolutely superior – something about them just feels so… thick and decadent! 10/10 will cookie again. Thank you!

  15. 5 stars
    I just made these using two yolks (instead of the flax) and 1/4 cup coconut oil (instead of butter) and they turned out soooooo delish!!!! Thanks for these small batch recipes, they’re just perfect!

  16. 5 stars
    Thank you for this recipe, Sam! I doubled this recipe and baked it on a pizza pan as a giant cookie cake for my nephew’s second birthday! He has many allergies and by using a vegan butter and allergy free chocolate chips, this checked all the boxes of a safe but DELICIOUS recipe we all enjoyed. It had great texture and none of the “sandy-ness” of many GF treats. I baked it for the same amount of time called for in the recipe and it was soft but still able to be cut into slices to top with some soy ice cream. It is always so wonderful to find recipes that can include him in eating the same thing as everyone else so he doesn’t have to feel othered. I am grateful for this recipe and your sharing it with us!

  17. 5 stars
    Forgot to put a rating — I actually give this cookie 25 stars, but 5 will have to do!

  18. 5 stars
    This was my gateway cookie into learning about the magic that is Sam’s baking! This cookie is my ultimate GO TO. I love it so much, it’s not too sweet, perfectly nutty, and filling enough that one does the trick (ok, fine, maybe usually two). It’s practically foolproof and I absolutely love that Sam tells me what to do in grams, for I would be lost without my kitchen scale.

  19. 5 stars
    Love love love this recipe! I love how quick it is, and if I melt the butter in a large enough dish, it’s only one dish to clean. I bake gf for friends a lot and this recipe is going to be one of my go rod from now on. I’ve doubled the batch with great success too!

  20. 5 stars
    These cookies are magic!! They’re my go to “I need a little sweet treat” move. The nutty taste of almond flour is the perfect complement to the chocolate, and they aren’t too sweet. You are my new favorite baker and make me feel like a professional!

  21. 5 stars
    Delicious!!!! I used earth balance to make these vegan. They did spread quite a bit so I’d refrigerate them before baking next time. The flavor is so delicious and not overly sweet. The texture is chewy and a littly grainy and quite addicting.

  22. Hi. I was wondering how many eggs I would use instead of the flaxseed? I don’t have flaxseed handy so I was hoping to keep them gluten free but with eggs.

  23. Hi Sam. This recipe looks wonderful. Do you think it would be ok to use vegan butter instead of real butter? I have a friend that is vegan and I always look for recipes to make for him that don’t yield a ton of cookies.
    Thanks,
    Lisa

  24. 5 stars
    Not even allergic to gluten but these are my new fav CCC recipe!! I’ve made them twice now and each time they turned out perfectly! I’d recommend not packing the flour in at all when measuring the almond flour, because that way the cookies spread out more and they resemble the original one-yolk cookies a little more. I also use dark brown sugar because I like the color and chew 😉

  25. 5 stars
    These cookies were SO GOOD! I went a teeny step further in the “healthy” direction and subbed in coconut sugar for the brown sugar, and ghee for the butter! I also just used 2 egg yolks (I know it was probably supposed to be 1 but my batter was too dry I think) since I didn’t have flax meal ready. Definitely a must make again recipe!

  26. 5 stars
    I have decided to experiment with almond flour and almond meal. I accidentally bought a large bag of almond meal and this recipe was a great way to use 3 cups of it. I triple the recipe and I am so happy I did so. My cookies didn’t look as good as Sam’s but they are incredibly delicious! I baked them for 10 more minutes than indicated in the recipe and they are still chewy and juicy!