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Yesterday involved too much mac and cheese and a thunderous BOOM. The mac and cheese necessitated an afternoon nap on the couch and the explosion that rattled my apartment announced a raging gas fire right across the street.
Now, the morning after, Cookie and I are back on the couch, under a blanket, while news helicopters circle overhead. There are chocolate chip cookies calling my name from the coffee table, claiming that they can cure me of this insufferable writer’s block. Maybe I’ll have another.
These cookies have a lot going for them. For starters, they are absolutely delicious and everything that a chocolate chip cookie should be: chewy around the edges, soft in the middle, and full of rich chocolate and caramel-like flavors. They also happen to be gluten free, thanks to a simple combination of two flours (almond and coconut flours). They’re naturally sweetened with maple syrup, which lends a brown sugar-like sweetness. They’re eggless, too, which means that the recipe is easily made vegan. These cookies are about as healthy as cookies can be.
My friend Tessa introduced me to these cookies a few weeks ago. We were sipping wine and watching Magic Mike during girls’ night when she set them on her coffee table. I took one bite and knew I had to share the recipe with you all—mostly because they are so very tasty, but also because I know that many of you are on the hunt for gluten-free and naturally sweetened recipes. I don’t try to avoid gluten myself, but my friend Tessa has cured herself of debilitating migraines by following a gluten-free, low-sugar diet. Isn’t that wonderful? I’m so glad she’s found what works for her.
I’ve made three batches of these cookies since that night, and I have some baking notes to share. The original recipe calls for almond flour, but I used almond meal from Trader Joe’s all three times and each batch turned out great anyway. I found Bob’s Red Mill coconut flour in the baking section at the local health food store. Coconut flour is essential to this recipe because its high fiber content soaks up the extra moisture from the liquid sweetener, ensuring that the cookies don’t spread out too much on the pan (more on that later).
The cookies taste fantastic whether you use maple syrup or honey, but I think maple syrup tastes more like brown sugar and yields a more traditionally flavored cookie. I also tried using coconut oil instead of butter, which, as you might expect, produced a cookie with a more pronounced coconut flavor. I’m partial to the butter version. I’m not quite sure why, but the coconut oil cookies were thinner and seemed ever-so-slightly brittle the next day. Lastly, I chose to chop up dark chocolate instead of using chocolate chips, so maybe I shouldn’t call these chocolate chip cookies after all. Whether you choose chips or chunks or chop your own chocolate, just make sure it’s good quality.
As you can see here, my last batch puffed up quite a bit in the middle. My other batches spread out more during baking like traditional Tollhouse cookies. The cookies seem to spread out the most when you plop the just-mixed dough onto the baking sheet and bake right away. I think they spread out a little less if you give the coconut flour a few minutes to soak up some extra moisture, and they spread out the least if you let the dough chill in the refrigerator for ten or more minutes before baking. Can we crowdsource the matter? I always love to hear your feedback… and I’ve eaten a few too many cookies already.
Important! Before You Get Started…
The success of this recipe depends on your measurements. It’s critical that the almond flour and coconut flour are very firmly packed into the cups. If you measure them like regular flour, the recipe won’t contain enough of these flours, and it will flop.
Gluten-Free Chocolate Chip Cookies
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- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 11 mins
- Total Time: 21 minutes
- Yield: 24 cookies 1x
- Category: Cookie
5 Stars4 Stars3 Stars2 Stars1 Star
4.2 from 84 reviews
This gluten-free chocolate chip cookie recipe is naturally sweetened, and made with almond meal and coconut flour. These cookies remind me of classic Tollhouse cookies, but much healthier and easier to make—only one bowl required! Since this recipe is egg free, it is easily made vegan by substituting coconut oil for butter and using maple syrup instead of honey.
Scale
Ingredients
- ¾ cup firmly packed almond flour or almond meal (about 3 ounces or 100 grams)
- ¼ cup firmly packed coconut flour (about 1 ½ ounces or 43 grams)
- 1 teaspoon baking soda
- ½ teaspoon fine grain sea salt (use ¼ teaspoon if using regular table salt or if you’re sensitive to salt)
- Dash cinnamon (optional)
- ½ cup butter or coconut oil, melted
- ½ cup real maple syrup (preferably grade B) or honey
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, chopped, or 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.
- Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fat cookies, like those shown here). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
- Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool.
Notes
Recipe adapted from Gluten Free Fix.
Yields 24 small cookies.
Make it dairy free/vegan: Just use the coconut oil instead of the butter (to make it dairy free) and choose maple syrup as your natural sweetener instead of the honey (to make it vegan).
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Reader Interactions
Comments
Daniece
Hi! Is there anything I could substitute the coconut flour for? More almond flour or oats perhaps?
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Kate
No, I’m sorry, coconut flour has very unique properties.
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Carol M Hall
Hi. I’m new to this group. I’ve used a very similar recipe that did not in life coconut flour. I added shredded coconut to the recipe and I love the results. A chocchip grain free macaroon.
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Carol M Hall
Hi. I’m new to this group. I’ve used a very similar recipe that did not include coconut flour. I added shredded coconut to the recipe and I love the results. A chocchip grain free macaroon.
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Amanda
I would not call these cookies. They are flavorless and don’t cook right, and i had to add extra flour so they weren’t so soppy. Didn’t taste right. 1/10
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May
I made these with honey and to me they are sickeningly sweet. And I’m a sweet tooth. I’d suggest halving to quartering the quantity if you use honey. Also they have gone very floppy a couple of hours after baking. Maybe the honey again…?
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amira falisa
hi, I use kate’s recipe.but I use 1/4 cup of maple syrup n 1/4 cup of coconut oil n I added extra 1/4 cup of almond meal bcos the dough is very soggy, maybe it is d brand of coconut oil n coconut flour I used (i live in asia country)and I bake 30 mins for small size cookies so it will be crunchy n not chewy. I love it n my friends love it. thanks kate for willing to share d recipe, now I can enjoy cookies without feeling guilty. :-)
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Kate
I’m glad it turned out well for you, Amira!
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Jenna
These are delicious! I used grass-fed butter instead of coconut oil and 1/4 cup of honey to sweeten instead of the maple syrup. I took them out around 9 minutes and they were perfect!
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amira falisa
hi kate, I used your recipe to bake cookies today , I post d link to your blog for d recipe to my friends in my fbook. will it be ok? if not, ill remove d link.thanks
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Kate
Hi Amira, you’re welcome to share the link. Thank you for the promotion! My only request is that you do share the full recipe on the internet.
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amira falisa
hi kate, when I post d link in my fbook, it is this recipe link. so my friends know the origin of d recipe n d original recipe. I just add in what I modified to make the cookies crunchy. :-)
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Kate
Great, thank you!
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talia
So So So good! Best gluten-free cookies ever! So soft and creamy!!!
I am 16 years old and it was so easy to make! My whole family ate them
all in one day! I used the exact recipe but let the batter sit on the counter for about an hour and then refrigerated it for 10 minutes. so worth it! recipe made exactly 12 tablespoon cookies. Looking forward to making it again! Thanks so much!!
Zuzana
Wow. Made these today. Super fast, super easy and absolutely delicious. Big hit with the kids too. I put in slightly less maple syrup (about 1/3cup as I run out) and the cookies were still sweet enough, even with 90% chocolate chips. They stayed quite thick and did not spread out too much when baking, which was great as we like chunky cookies.
Definitely will make these again. As soon as I buy some more syrup. Possibly tomorrow as there are only 2 pieces left ;-)Reply
Kate
Haha, love it! I’m so glad these cookies worked well for you, Zuzana.
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Kimberly
Just tried to make these. Put the dough in the fridge to firm up before putting them on the baking sheet. Baked for 10 minutes at 350F and they completely melted out onto the baking sheet. It’s like on big square cookie. What did I do wrong?
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Hank
Same result for me – used correct ingredients, correct measurements and left in fridge for about 20 minutes to insure a good result. A shame!
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Kira
Same for me. One big crumbly pancake. Could also taste the baking soda. Not a great outcome sadly!
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Ali
Just made these and same result. Also I used abut 1/2 of the suggested maple syrup and the cookies are overwhelmingly sweet. It satisfied my sugar craving but I won’t be making these again.
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Jane
Has anyone been successful using Gluten Free Flour by Namaste or Red Mills. I would like to make these cookies but I want need read some success on this before baking. I am making these for a friend for a charity event and need to make 3dozen.
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Kate
Hi Jane, these cookies won’t turn out well with an all-purpose gluten-free blend. They need to be made with almond meal and coconut flour as specified.
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Colleen
Thank you! I’ve finally found the holy grail of GF cookies!
I like to just freeze them in balls and then either eat them frozen, or bake one at a time in my toaster oven!
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Nicole
Hi Kate,
Thanks for this recipe:) For some reason my batch came out really oily and was only enough for 16 small cookies… I followed the recipe to a T except put half the honey… any suggestion? On estimate, how big should the batter look like?
Thanks!!
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Kate
Hi Nicole, I’m sorry they didn’t turn out quite right! Since this recipe uses coconut flour, which absorbs liquid, I wonder if your honey adjustment (which is a reduction in liquid) caused problems. Did you make your cookies my size? If yours were bigger, that would explain the lower yield.
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Kerri
I made these tonight and they are divine. My partner is very fussy and he gave them a 10/10!!
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Kate
Hooray!
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tisa
Fabulous cookies! I added chopped pecans because i love them. My only complaint: there weren’t enough! Well, maybe if i hadn’t been such a pig and eaten most of them……Anyway, thanks! They were just what i was looking for…delicious and so easy. I used choc. chips, but next time i will chop the chocolate, because the chips didn’t all melt. Not a complaint!
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Kate
Thanks, Tisa! And I snack while I put recipes together, too! I try to get more than I need to make up for it. ;)
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Stella
hey! i was wondering if it would be possible to substitute the almond and rice flours with another kind like rice or plain gluten free flour? or is there a specific reason as to the use of those two flours :) Thanks!
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Edie
Kate, I made a rendition of these last night! I doubled the batch and added two flax eggs. My husband said they’re the best baked good I’ve made :) THANK YOU!
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Kate
What a compliment! I’m so glad you both enjoyed them, and that the flax egg swap worked out so well. :)
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Jacqueline
Kate, I just discovered your site and I’m ecstatic. I made your banana pancakes for my kids cooking class, and they were a huge hit. I just made these chocolate chip cookies, and I love them. Thank you so much for sharing your recipes and of course your stories. Jacqueline
Kate
Thank you, Jacqueline!
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Kris
I just made this recipe and this was the best grain free chocolate chip cookie recipe that I have tried yet. My whole family agrees.
The only thing I tweaked was the salt, I did 1/8 t. and it was perfect for us.
I used butter and coconut sugar, but this time I’m making it with coconut oil to see the difference.
I liked the combination of the almond and coconut flour.
The cookies turned out with a slight crisp, so delicious. I’m making a 2nd batch already.Reply
Kate
I’m so glad these were such a hit, Kris! Crispy on the outside and soft on the inside is all I can ask for. :) Let me now how the coconut oil swap goes!
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Cheryl
This is my second time making this recipe! They are soooo delicious! Perfect texture, buttery, chocolatey and addictive! Thanks for the delicious cookie recipe!
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Kate
Awesome! I love these, too. Thanks, Cheryl. :)
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Janet
Unfortunately, the cookie spread out so much it filled the entire cookie sheet :(
Chilled for ten min.Reply
Kate
Sorry this one didn’t work out for you, Janet.
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Bridget Searles
Thank you for this amazing recipe!! I knew yours would be good as we have made other recipes of yours ( black bean sweet potato tacos are the best). These cookies were delicious and my 21 yo son was enjoying having real tasting chocolate chip cookies for the first time in over a year. He can’t eat gluten, dairy, or eggs so these are perfect! I used vegetable shortening (Spectrum brand) in lieu of the butter or coconut oil. They were fluffy and tasted more buttery. I used the maple syrup and skipped the cinnamon to keep the flavor as close to the top house recipe as possible. Big win! Will post pics on FB & instagram soon.
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Kate
Awesome! I’m so glad these worked out so well for you, Bridget. I can’t imagine living without chocolate chip cookies.
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A-M
Hey, my dairy and gf (11 y old) daughter has made these twice to great sucess using maple syrup. Tonight she made them with agave. Swears that was her only substitution. The poor cookies not only flattened out to cover the whole pan, but burned in 9 minutes. What could she have missed? Says she chilled dough 20 minutes. Guess I should have supervised better…… I also felt she may need to cut the coconut fat to 1/3rd cup, not 1/2. Seem a tad greasy. Any thoughts on the sweetener substitution?
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Lila
This was a great start to our new egg-free diet (little one is very sensitive). Didn’t have coconut flour so we made them with almond meal, almond flour, and whole wheat flour and coconut oil. Also, added a teeny bit more sea salt. They were pretty flat and soft but really tasty.
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Kate
Thank you, Lila!
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Ashley
Hey there, these are baking right now! Just so you know, e coli in cookie dough comes from the flour, not the eggs. Either way this is still safe, thanks for the recipe
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Kate
Thanks!
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Brandy
I just made a batch of these to try out the recipe. They came out with a slightly salty taste to me – probably because I used salted butter – so next time I will reduce the salt a little. I’m allergic to Vanilla, so I left that out and forgot to replace with 1/2 as much Almond extract as I usually do. That may help counteract the salt. My gluten eating husband said they tasted good and he didn’t notice the saltiness, so I will definitely make these again. I’ll be trying these with cinnamon chips for sure!
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Kate
Thank you, Brandy!
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Claire
Oh my god. I just made these, and two things:
a.) They made my house smell AMAZING when they were baking
b.) They taste insaaaanely good!!! Like, “i don’t miss the gluten or sugar” good. My boyfriend, who only eats gluten free because of me, said that they were better than gluteny chocolate chip cookies.Thank you, thank you, thank you!
ps- As suggested, I used butter instead of coconut oil and let them chill at least 20 min before baking. They didn’t spread at all and looked so perfectly round and golden by the end. Definitely making them again, and SOON.
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Kate
I love this! Thank you, Claire. :)
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Claire
Just coming back to say that, due to popular demand, I make these bad boys at least twice a month. My co-workers, my family, and my friends are all obsessed! Thank you again for this amazing recipe :)
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Madina Sabri
I should have tried making the regular chocolate chip cookies from this website. Today is a winter storm here in Minnesota and it’s the middle of April and I felt like home baked cookies.
These cookies were tasty but too crumbly. The family didn’t enjoy that. My toddler couldn’t eat it either. It would fall apart when he tried holding one . Bummer!
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Kate
Hi Madina, I’m so sorry to hear that. Did you pack the almond meal and coconut flour very firmly in the cups? That’s key to getting the right proportions. My “amazing” chocolate chip cookies have been super popular with readers, if you’d like to give those a try.
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nichelle
hi, can you use apple sauce instead of oil?
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Kate
I don’t think it will hold-up as well. These two flours can be tricky. Let me know if you try it!
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Sarah
Would coconut sugar work instead of the maple syrup or honey?
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Kate
I’m hesitant to say try it, Sarah. The syrup or honey not only provides sweetness here, it also helps with the moisture.
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Mary-Lynn Hanson
These cookies exceeded my expectations! I made them with coconut oil instead of butter because I love coconut. I split the batch and made half with dark chocolate and half with white chocolate. The combination of coconut + almond + white chocolate was divine. Will definitely make these again – thanks!
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Kate
Hooray! I’m so happy to hear that, Mary! Thanks for sharing and letting me know what you thought.
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Ariane
I made these cookies last night. I measured the flour by weigh and didn’t have honey or syrup so I used brown sugar. Since the batter was a bit dry, I added an egg. Let it sit for 10 mins in the fridge and baked them. They are so soft and wonderful out of the oven. I put them in a tupperware over night and they are still soft. Thanks for the recipe.
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Kate
You’re welcome, Ariane!
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Deepa
I just made these in Mumbai with a few modifications but the cookies turned out amazing. I didn’t have coconut flour so used all almond flour & I reduced the maple syrup & chocolates just a bit. The cookies spread out in the oven I guess because of no coconut flour but the cookies taste perfect – crunchy on the edges, soft in the center, not too sweet but with a caramelish flavor coming through. Will definitely make this again. Do you think I can add some protein powder & cocoa powder to make it a double chocolate high protein version?
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Kate
I’m glad you tried this! I’m not sure on the add-ins without trying it as baking can be tricky!
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Anna
Made these using the vegan substitutes and 15 min in the fridge, and they flattened way too much – basically covering the entire baking sheets when I checked on them at 9 min :( I’ve read and re-read the recipe and am confident I measured everything correctly – what could have gone wrong?
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Sarah
I made this recipe, following it exactly. Cookies came out flat and inedible. Considering several other commenters have had this problem even when following the recipe exactly, you should probably consider revising your recipe. I will not be making anything else from this site.
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Kate
Hi Sarah, I’m sorry you didn’t love this recipe and that it didn’t work perfectly for you. Thanks for your feedback!
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Heather
Hi, Kate. I think I may have figured out why so many people’s cookies are spreading out too thin. I made up a batch of these with coconut flour that’d been in my pantry for over two years and not stored in an air-tight manner. The batter was so thin I added an extra 10g of coconut flour. Even after the extra flour, the batter was still so thin I didn’t trust it and so just baked up two cookies which spread more than I’d like. I added another 20g of coconut flour and the dough came together like normal cookie dough and spread out when baking like normal dough.
So, I’m thinking that the people whose cookies are spreading too thin are perhaps using poorly stored or old coconut flour that has already absorbed a lot of moisture from the air and therefore can’t soak up all the maple syrup and butter. Adding in extra coconut flour until the batter is ‘normal’ is an easy enough fix if people are forewarned.
Thanks for these Tollhouse-like cookies. This recipe is so easy my toddler can whip it up with pre-weighed ingredients. So fun.
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Claudia
I made these cookies keto-sugar free by using my homemade monkfruit/erythritol maple syrup recipe. This kind of maple syrup is super sweet so I used a bit less half way between 1/2 cup and 1/3 cup…..
drumroll they tasted amazing. I also waited to put in my chips after the 5 minutes in the fridge as I worried they might melt with the warm ingredients. As a result they were only slightly melted and held their shape in the cookie.Reply
Kate
I’m glad you loved them, Claudia! Thanks for your review.
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Nina
Can you replace the chocolate chips with raisins?
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Kate
I don’t see why not, Nina! Let me know what you think if you try them.
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Kimmi
WOW! I’ve been GF/sugar free for 6 months now and have tried countless gf/refined sugar free cookie recipes. This is THE BEST choco chip cookie recipe!!!! I used butter and only 1/3 cup maple syrup, let the dough cool in the freezer and had no issues at all! One cookie had me doing a happy dance and singing!!!! Thank you thank you thank you!!!!
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Kate
Win! I’m so happy to hear you love them, Kimmi.
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Jenny
Really want to love these because the ingredients are so great, but they are so sweet I can’t eat them and flattened out into paper thin cookies that all bled into one another. Also they were burning at 9 minutes around the edges because they had thinned out so much. I think the flour amounts and sweetener amounts both need to be adjusted and hopefully an updated recipe can be posted because like I said, the ingredients are great (hence the second star).
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Kate
Hi Jenny, I’m so bummed these cookies didn’t work for you! It sounds like you didn’t have enough of the flours. Both the almond flour and coconut flour are supposed to be very firmly packed into the cups, is that how you measured it? Coconut flour absorbs tons of moisture, which makes me think that you didn’t have enough coconut flour in there.
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Kelly
These are sooo good. I’m trying to start eliminating gluten where I can because of hashimoto’s/hypothyroidism. Recipes like this will definitely make it easier! Thank you!
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Kate
You’re welcome! There are a lot of gluten free recipes on the blog, or I typically provide substitutes.
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allison
I think I undercooked mine slightly, so they never held as a cookie…so we ate them in soft, delicious pieces. I AM IN LOVE with these cookies. Thank you so much!
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Kate
I’m happy you still enjoyed them, Allison!
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Rebecca Noordink
Unfortunately these were a total flop. They were so oily. And went totally flat and still uncooked. I did the coconut oil 1 cup (double batch) then melted it as the recipe says. I have lowered the amount of honey as we didn’t want it as sweet and I have frozen the mixture beforejand too. I have twins and a toddler and I wanted to use the time I had kid free to try and get ahead with snacks. Really dissapointed as was complete waste of ingredient and limited time. Sorry
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Jeryl Spencer
Just made my second batch, love these. I am trying a gluten free diet but I love to have a cookie or two after meals and found this recipe. Made exactly as recipe calls for, using coconut oil and maple syrup, with dark chocolate chips. I baked for 9 mi utes. They taste great and have a nice texture. Thanks!
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jacinta leahy
Your hint about giving the dough time to rest was great. I think I would have ended up with a thin slice if I hadnt taken note. Love the taste, I used honey, maybe I’ll use a little less next time, just a bit sweet for me. But will definitely cook them again, thanks.
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Kate
Thank you for the feedback, Jacinta!
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Nancy Jacobson
Kate, I made these cookies for a bridge tournament we had in our city this weekend. Anyone who tried these, whether they needed gluten free or not, loved the recipe.
I have yet to try a recipe that isn’t wonderful. Keep up the great work.Reply
Kate
Thank you! I’m glad they were a hit, Nancy!
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Paula
We love these cookies so much. Followed the recipe perfectly on the first batch last week and they came out beautifully. Made them tonight and I put the cacao nibs in when the coconut oil was still quite warm (I was in a bit of a hurry) and me cacao nibs melted – I’m such a doof. So added some more coconut flour and they were sweet as. Obviously not as amazing as the first batch. But totally my fault not the recipes. Still very much edible. Thanks so much for sharing ur amazing recipes with us ❤️
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Kate
Thanks for sharing, Paula!
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Katie-Rose Schoen
This is a great recipe! I also have made it with not browning the butter ( out of pure laziness) and not adding the milk and it works great! The browned butter definitely has a flavor though!! Five stars love your stuff!
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Kate
Thank you, Katie!
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Piper Rose
This recipe stayed like raw dough and didn’t firm up. Curious what I did wrong
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Louisa
Baking a triple batch right now for the first time! The dough tastes delish so I can’t wait to enjoy the final result. Thanks for providing simple instructions/ingredients as well as a converter option for making larger quantities.
:D
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Kate
What did you think, Louisa!?
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Louisa
They were a huge hit! I sent the majority to work with my husband and he said that everyone loved them!!
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Janice
These came out delicious. I ekiminated the salt and used melted salted butter. I cut the chocolate chips by half and there were still more than enough for my liking.
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Kate
Thanks for sharing, Janice!
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Diane
Just made these to surprise my toddlers with tonight. I followed the directions exactly. They came out perfect … except that they have a salty taste to them for some reason. :(
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Kate
I’m sorry they taste salty! Thank you for your feedback, Diane.
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Emma Le Sueur
My cookies melted in to a big sheet of sickly sweet mess. I had to throw out :( maybe change the ingredients to grams and check quantities??
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Peggy
Everyone loves these cookies.
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Kate
That’s great, Peggy!
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Leeann
These are really good…with a couple changes! I halved the maple syrup and they were plenty sweet! Also, i added an egg. I forgot the egg the second time i made them and they were very pastey. So far the closest gluten free, sugar free, dairy free chocolate chip cookie recipe ive ever found to the real thing! Kudos!!
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Kate
Thanks for sharing your variation, Leann!
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Sami
Hello,
After reading the other comments, I decided to manipulate this recipe so it would work. I
I added two eggs and doubled the coconut flour.
After I mixed all ingredients, put in the fridge to get cold for approx. 10-15 min.
Rolled into balls and pressed down. turned out wonderful, goin
to make 6 batches today for the work week. they are chewy and go great with coffee, tea or milk for the kids.
thank you,
samiReply
Kate
I’m glad you found the other helpful. Thanks for your comment, Sami.
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Sarah
I went a little mad scientist as I thought the dough looked too runny, so I added 1/2 c. of Bob’s Red Mill 1:1 flour, another 1/2 tsp of baking soda, and one egg. I also decreased the maple syrup by half. They amazingly turned out really well! I was scared with all my changes they would not work out, but they’re a winner. I probably could have added a little more maple syrup back in, and I may not have needed the extra baking soda… might play with it some more. :)
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Kate
Thanks for sharing, Sarah! I like that you got creative with this recipe.
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Nicci
Came out sooo good!
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Kate
Thank you for your review, Nicci!
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Linda
These are delicious! I used date syrup and ended up adding extra coconut flour for the second pan. I think I had too much oil for the first pan since I was melting it first to get to 1/2 cup. Thanks for the recipe!
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Margie
I am going to try this cookie recipe because I want to use almond and coconut flour together, also with other recipes if I can find them. I want to try to make these cookies all chocolate with coco powder so hopefully it will work. Maybe someone has tried this already. Wish me luck.
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Liz
So the comments made me worry. These cookies were super easy and came out pretty well except they were pretty salty at the end of eat bite. I may try again with leas salt.
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mikal krauss
was wondering if I could use a measure of maple sugar (it’s just dehydrated real maple syrup) …that would affect the liquid proportion of the recipe…tho maybe in a good way…was wondering if you’ve tried (don’t want to mess up with what are expensive ingredients) Have both available and can’t wait to try
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Alex
Have to give this recipe a1star. Followed directions however cookies flattened out and turned into a 1 large thin sheet cookie. I refuse to waste ingredients so will try to eat but it’s way to sweet (and oily) and I’m a sweet tooth. I would probably consider this recipe a sugar cookie.
I’ve had success with your salad recipes and will be continuing making other recipes of yours!Reply
Kate
Hi Alex, I’m sorry to hear that! Can you please let me know if you packed the almond flour and coconut flour in the cups when you measured them? It’s really key that those ingredients are packed for good results (use too little, and the recipe won’t work right).
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Rachel
Made the cookies with vegan “butter” and maple syrup. They are amazing. Soft and chewy!! Will make these again and again!!
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Sammi
Would like to try this gluten free sugar free recipe; allergic to coconut, what can replace it?
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Kate
Hi Sammi, I’m sorry, the coconut flour is really key to this recipe. It absorbs moisture at a higher rate than any other flour, so I don’t know of an alternative. You might enjoy my friend’s blog, which is entirely devoted to gluten-free baked goods! It’s called Salted Plains.
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Doreen Martell
These were absolutely delicious! Just a bit too much salt. I used 3/4c butter with 1/4c coconut oil and maple syrup from our trees. I added a bit of coconut. Perfect!
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Kay
Kate – There were AMAZING! I did not change a thing. I’ll def make these again with 1 Tbsp less maple syrup. So delicious!!!
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Kristine
I made this Recipe
I subsituted the Butter for rapeseed Oil
And the almond flour for a Gluten Free plain flour
And i used Latvian honey
And made my own chocolate instead
Delicious
A bit dry but top With some maple syrup very delicious
Very glad i used this Recipe
Would use this again
And i would like other people to try it out
But the only Thing is i came out AS 14 small cookies
Thank youReply
Haley
LOVE this recipe! Gluten free, naturally sweetened and toddler approved. As there is no egg, I could safely bake them and spoon licking was totally allowed. This is being added to the favourite roster immediately.
I doubled the recipe with no issues and followed the recipe and instructions to the letter and it turned out perfect! I used amber honey and Dark Ontario maple syrup with unsweetened chocolate chips.
PERFECT! thank you for this delicious recipe!
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Katherine
After reading the comments I was very careful to be precise with measurements. I used coconut oil instead of butter and I used honey instead of maple syrup. The batter was loose but put in fridge for more than 10 minutes. I used my small scoop to place cookies on the sheet. They looked beautiful! But alas after about 5 minutes, they deflated. I baked them for exactly 11 min. What I can say regardless of the flattening is they are delicious!
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Kate
Thank you for taking the time to report back, Katherine! I appreciate it.
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Jill M Siena
Chef tips: if you can use egg and brown sugar rather than honey or maple, do so. If no egg, use egg substitute to keep cookies together. Weigh your ingredients. Follow a normal cookie-mixing technique by creaming the room temp [not melted] fat and brown sugar til fluffy. Mix in egg, cinnamon/extract and baking soda. Once combined, then add your weighed flours. Fold in chocolate and bake until golden and set around the edges. Store airtight. When done this way, these cookies are better than any you’ll ever buy, I promise!
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Bethany May
These cookies turned out great! I used melted butter and maple syrup, and followed all the instructions/tips.
Kate, you are seriously a life saver and have restored my hope… two years ago I went on a sugar fast, and during discovered the migraines I’ve suffered since childhood were due to sugar! Amazing! So I have been sugar free for two years, and finding you blog a year and a half ago changed my life. I have always been the baker of the family, so quitting sugar pretty much eliminated the joy of baking for me. Then when I started experimenting with your recipes, it was the best and everything turned out so yummy!! Thankfully I can have natural sugars like honey, maple syrup and Lakanto’s monkfruit sweetener. My dad bought me your cookbook for my birthday last year, and it is my favorite!!
All that to say, thank you Kate!Reply
Kate
You’re welcome! I’m glad you have been enjoying my cookbook, Bethany.
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Molly
These came out great! I used earth balance vegan butter. I was worried at first that they would be too liquidy and almost added more flour but decided to follow directions and put in the fridge first. I waited 10 or so minutes. They still seemed kind of liquidy for cookie batter – but i put 12 tablespoon full ones on the cookie sheet and put it in. They did flatten out and became very thin cookies but were so yummy! Love the healthier version of the chocolate chip cookie and it is still so sweet!
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Kate
Great! Thank you for sharing, Molly.
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Sara
I LOVE these cookies. I make them using butter and date syrup (lower glycemic index than maple syrup). They are absolutely delicious and so easy to make. I bake them 1-2 times a week.
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Jo
I stumbled upon this recipe a while ago and have truly enjoyed these cookies! So grateful for your recipe – I’ve been making them regularly lately using coconut oil instead of butter – truly appreciate the flexibility given too (for dairy free option). Nicely done!
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Kate
You’re welcome, Jo! I’m glad you continue to make these cookies.
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GMN
Kate – thanks for the recipe. I like the idea of almond and coconut flour. I used coconut oil to make these vegan and GF!
I found that 11 minutes at 350 was too short – the cookies were undercooked (I used a #60 scoop – 1TB). I tasted the cookies after they had cooled for about 20 minutes, I ended up putting them back in for another 5 minutes, this helped bake them more thoroughly. This leads me to think that I would need to bake the cookies for 15 minutes, or try a higher temperature (375). This may require experimentation – any suggestions?
I also upped the spice (adding ½ tsp cinnamon, ¼ tsp each of nutmeg and cardamon for the base recipe)
I also found that the dough was still a bit soft after 10 minutes in the fridge (maybe because it was a kinda warm day)
I baked 12 cookies and scooped the rest of the cookies and froze them on a tray (I will transfer them to a plastic freezer bag in 8 hours) so they are ready to bake as we need cookies (always best to have freshly baked cookies only a few minutes away!). I assume I would bake them for the same time (15 minutes at 350)
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Jen
Hi, a friend made these recently and they were delicious! When I tried making them tonight, it was a flop! I followed the measurements to a T, and noticed that the batter was very oily. When they came out of the oven, they were a little flat but otherwise looked good. However, even after being on the drying rack for hours, they were so brittle and basically crumbled when I picked them up to eat one. I’ll try this recipe again with butter instead of coconut oil and see how I go.
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Kate
I’m sorry that was your result. Let me know how it turns out when you try it again!
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Dre
These are incredible soggy. The coconut oil ratio is completely off. Mine turned into one big flat cookie. I left the dough in the fridge for 15 min.
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Kate
Hi Dre, I’m sorry to hear that was your experience. I tested these several times. I’m not sure why that was the result for you.
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Bri
Followed Recipe. A little tooo salty. And the cookies crumbled when I tried to pick up from cooling rack :( the o Lu difference was that I ran out of syrup so I could only put in 1/4 plus a half 1/4. Was kinda skeptical cuz of the reviews. At least mine didn’t flatten out. Also I don’t think my butter was melted 100% it was like a (thick)melted. Plus we have salted butter and I had seen that after I already put the salt in :( . I’m sure they’re great from someone who’s had plenty of practice rounds lol.
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Kate
I’m sorry you didn’t love them as is, bri. Changing the sweetener would impact your results.
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Bri
It’s ok, I would change my stars if I could cuz I’m sure I messed up haha . Hubby ate them all tho, and they didn’t crumble after they sat on the cooling rack for a bit. Hubby was just too impatient I guess so they crumbled when he grabbed for some. And it was my fault they were too salty cuz we used salted butter since that’s all we had. I’m sure the way you make them they are wonderful :)
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Eliza
First you and your dog are adorable in the sense that you are easily adored. I am not a cook – but have had to learn at the age of 77 that I can cook and actual like making a few various things. I have been cooking but without the basic abc’s; with the help of your website and a love of thai and all things chocolate, life is very good now. My husband even finds me …well, more adorable. Yes, I know it is all about his loving my cooking….after 20 years. Its okay.
Life is good. Thank you!….ElizaReply
Cindy Kay
Do I need to refrigerate them or freeze if we are not eating them right away?
I loved the recipe the only thing I changed
was baking longer for crisper!Reply
Kate
Yes, these are great pulling out of the freezer. Thank you for your review, Cindy!
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Janelle
Made these tonight and the family and I really enjoyed them. We like this blend of coconut and almond flour. Very satisfying! I like their consistency, I followed your advice letting them sit 5 min before cooking.
One problem… I can definitely taste the baking soda though… do you think if I decreased it to 1/2 tsp , that the cookies will still rise ok?Reply
Kate
Hi Janelle, I recommend this as written for best results. Make sure you are using aluminum free.
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Alice
Due to allergies what may I replace almond and coconut flours with?
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Kate
Hi, I would recommend trying a gluten free flour in my Amazing Chocolate Chip Cookies
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Yolanda
Hi,
I made the recipe and they came out too sweet.
I used 1/2 cup of honey.
Cookies are for children (3 years)
I want to make them again but with less honey.
Can I add 1 or 2 tablespoons?
Thank you so much for the recipe.Reply
Kate
You can try it, although changing the liquid will likely impact your results.
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Lynn
I love these cookies and have used the base to make ginger cookies using molasses as a sweetener, and adding chopped crystallized ginger, as well as fresh, and dried ginger. I have added nuts, orange zest, and dried cherries to batches, and once when I realized I had no maple syrup, used orange marmalade as a sweetener. Everything works, I have not had a bad batch – ever! My husband hates coconut, and gobbles these up like they were going out of style. It’s my go to cookie! Well this and the dark-chocolate-dipped macaroons. Thank you.
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Kate
Hi Kate,
How do you store them, and for how long?
Thank you
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Kate
You can store them on the counter or in the refrigerator ( or freeze them). They should keep fine for a few days.
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Kelsie
Would love to try these but hesitant due to the inability to ensure I can replicate the EXACT amount of flours you need.
Can you please update the recipe to have a weight measurement and then that ensures an accurate recipe and no room for errorReply
Charis
I made these and they did stay in the rounded scoop shape. I weighed the flours by the grams on a scale and refrigerated for 53; minutes prior to baking. They are crisp on outside. Crumbly, but that is the nature of almond flour
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Jo
Made the recipe as follows. It tastes very baking soda-y and not good. Would recommend using less.
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Kate
I’m sorry to hear you didn’t enjoy this recipe, Jo. I appreciate your feedback.
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