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Gluten Free Chocolate Chip Cookies


0 minutes

Made with ingredients like almond four, coconut oil, and nut butter, these may be your new favorite chocolate chip cookies on the block!

Ingredients & Directions


  • 1 1⁄2 cups
    almond flour
  • 1⁄4 cup
    arrowroot flour
  • 1 tsp
    baking powder
  • 1⁄2 tsp
    baking soda
  • 1⁄4 tsp
    sea salt
  • 1 egg
  • 1⁄4 cup
    coconut oil (melted, then cooled)
  • 1⁄3 cup
    almond butter
  • 1⁄4 cup
    maple syrup
  • 1 tsp
  • 1⁄2 - 1 cup
    LILY'S Chocolate Baking Chips


Equipment Needed 
oven oven
 bowl bowl
 whisk whisk
 baking sheet baking sheet
 parchment paper parchment paper

Preheat oven to 350 F.


In a bowl, whisk together the almond flour, arrowroot flour, baking powder, baking soda, and sea salt.


In a separate bowl, mix together the egg, coconut oil, almond butter, maple syrup, and vanilla until well combined.


Fold in half the flour mixture into the bowl with the egg, then the other half, and stir until no flour clumps remain.


Fold the chocolate chips into the batter and mix until incorporated.


Chill dough for 10 minutes while the oven finishes preheating and prepare a baking sheet with parchment paper or oil.


Using an ice cream scoop or large spoon, roll the dough into balls, then flatten the tops to make a disk-like shape, place on baking sheet, and bake for 9-11 minutes until the edges begin to brown.


Let cookies cool before transferring to a cooling rack.


Enjoy immediately or store in an airtight container for up to 5 days on the counter or 10 days in the fridge.

Recipe contributed by The Fit Peach.