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Chocolate Chip Cookies (Gluten-Free, Paleo)

Affiliate Disclosure | in Recipes | by | with 111 Comments

Gaps chocolate chip cookies

This gluten-free chocolate chip cookie recipe comes from Caroline at Gutsy. Thanks, Caroline!

Who stole the cookie . . .

From the cookie jar? Who me? Yes you! Couldn’t be. Then who?

Okay, I have a confession; I did!  I stole the cookies. Seriously though, why wouldn’t you steel these beauties? You can’t get much better then a warm, ooey-gooey, chocolate chip cookie! Did I mention that these are grain free and GAPS friendly?

There is no excuse not to make these easy “whole food” cookies. Lets take a look at the ingredients: almonds (protein: check!), butter (fat: check!), honey (healthy sweetener: check!), chocolate chips (simply good – check!). Looks like these pass the test!

The smell of chocolate chip cookies after a hard day at school or work is sure to warm any weary soul. You’re guaranteed to break out an eye-to-eye grin just by looking at these. Mmm, I can smell them right now.

If the actual cookie doesn’t tickle your tummy, I bet I know what will. Raw cookie dough! I’m not sure what is better: cookies or cookie dough. I’ll let you be the judge of that. This cookie dough is egg free, so lick that bowl clean. :)

Lets get baking already!

Chocolate Chip Cookies (GAPS Approved, Gluten-Free, Paleo)



  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with unbleached parchment paper.
  3. Mix all ingredients together in one bowl (except chocolate chips).
  4. Add in chocolate chips.
  5. Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
  6. Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
  7. Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
  8. Eat with a smile! Yum :)

*Store leftovers in a container for 1 week or the fridge for a few weeks.

Chocolate chip cookie recipe #paleo #glutenfree

Cookie dough (egg free!)

  1. Mix all ingredients together in one bowl (except chocolate chips).
  2. Add in chocolate chips.
  3. Eat by the spoonful or mix into delicious kefir ice-cream! Yum.

*Store left over cookie dough in the fridge for 2 weeks or the freezer for a few months!

Looking for more chocolate-infused recipes?

Here are a few of Mommypotamus’ favorites:

And though it could technically be considered edible, this mint chocolate whipped body butter works better as a light bronzer.

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111 Responses to Chocolate Chip Cookies (Gluten-Free, Paleo)

  1. Weekly Menu Plan for 1/5 – 1/11and a few notes | Jessica's Jottings: says:

    […] Oatmeal Lunch: Leftovers Dinner: Meatloaf and green peas, chocolate chip cookies and baked grapefruit for […]

  2. Midge says:

    Hi there!
    We had fun with this recipe. We made a bit of a science experiment out of it. We made it with the coconut oil and then the butter and compared how they came out!
    Thanks a million!!

  3. Sandra Turner says:

    I have a lot of ground hazelnuts, can I substitute for almond flour using same quantity?

    • Heather says:

      I’ve never tried the recipe with hazelnut flour so I can’t say, unfortunately. Please let us know how it turns out if you do!

  4. Heather says:

    OOOMMMGGG, these are the best alternative chocolate chip cookie, I have made. Even my picky eater loved them. Thank you, thank you, thank you!!!

  5. Friday Happy Hour #10 - Oh Lardy! says:

    […] have a lot of almond flour on hand.  Perhaps I will make these grain-free chocolate chip cookies for my kid’s lunches this […]

  6. GMOs: 10 Surprising Places You'll Find Them - Mama Natural says:

    […] who creates compelling and credible content on everything from vaccines to tongue-tied babies to awesome recipes. She also created the fantastic Nourished Baby book, something I rely on and recommend to others. I […]

  7. JP Edwards says:

    Oh, wow!!! These are amazing, yummy, wonderful, awesome, perfect! They passed picky 17 year old teenager test and even the dough passed the hubby test! =P thanks so much!!!

  8. October Link Love and News | And Here We AreAnd Here We Are says:

    […] Chocolate MacaroonsFall Apple Bacon Salad The Best Oxtail Stew Ever Winter Squash Pie Grain-Free Chocolate Chip Cookies […]

  9. Trina says:

    Can’t wait to give these a try. I did notice however that Gutsy hasn’t posted/blog in a while I hope she returns again soon.

  10. Lene says:

    Just finished making these about half an hour ago and they’re delicious!!! And it was so fast to measure, mix and bake! I only baked 9 tbsp size cookies and made a log with the rest of the dough and put it away in the freezer. Now I can have a few freshly baked cookies all week! It was a bit of a challenge to not eat the dough because I had a taste and it was soooo good. I know I *could* eat the dough, but the goal today was cookies :)

    I used coconut oil in mine and took the advice of someone who commented earlier to heat the honey and the oil first so it’s easy to mix. Great tip :)

    Will I have to thaw the dough to cut the slices for more cookies or will I have to increase the baking time if the dough slices are frozen?

  11. Menu Plan Monday, May 12th! | The Girl Who Couldn't Eat Anything says:

    […] cookies contain almond flour. We’re almost out of dessert cookies so I will be making some Grain Free Chocolate Chip Cookies with almond flour this […]

  12. Weekly Gluten-Free Menu Plan - Almond says:

    […] She also enjoys using almond flour in baked goods, like Chocolate Paleo Breakfast Cookies and Grain-Free Chocolate Chip Cookies. Her dinners this week include Eggs and Vegan Hash, Grilled Cheese, Tomato Avocado Salad, Pasta […]

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  22. Becky says:

    has anyone tried rice flour? That is all I have except for the regular flower..

  23. Day 17 Primal Challenge 2012 Blog says:

    […] for since smelling the cupcakes kind of set me off!Here's a link to the cookie recipe: **copy the HTML codes Posts**##copiar as Postagens em codigo […]

  24. basia says:

    I attempted making these cookies this morning. I put all the ingredients in a kitchen aid standing mixer. The almond flour wasnt combining with my melted coconut oil. It was crumbing. I proceeded to add in the chocolate chips and mix it in with a spatula. Scooping up the crumbly dough into a cookie scooper. Currently they are in the oven. Managed to form little ” golf size balls” without them falling apart. What do you think I can do different to prevent this?

    thanks !

  25. Mandy says:

    Absolutely yummy! These will be my go to cookie! Thanks for such an easy, yummy recipe!

  26. Stacy says:

    oh my! :) Question…right now we need to use stevia only as the sweetener…do you happen to have any suggestions on how to alter the recipe since we cannot do the honey right now? I am guessing that the honey helps to hold it all together instead of eggs, and sweeten it, so if I used stevia, what would I use as the liquidy part to help hold it all together?
    Thanks so much!

  27. Almond Flour PancakesMommypotamus | says:

    […] can’t get much better then a warm, ooey-gooey, chocolate chip cookie! This version made with almond flour is sure to be a […]

  28. Tierra says:

    Delicious!! thank you

  29. Lindsay says:

    Can these be made with other gluten free flour? My Dad and step-mom are gluten free and she’s highly allergic to nuts so I can’t use almond flour. Thanks!

    • Heather says:

      Hi Lindsay, they could be made with ground sunflower seeds if she can have them, but I wouldn’t recommend using other gluten-free flours with this recipe.

  30. Abbie says:

    New to the paleo thing and this was the perfect recipe to be my almond flour dessert! I made a few alterations, instead of honey i used maple syrup, and added 1tsp of vanilla and used coconut oil. So good! Maybe even better then the actual chocolate chip cookies! Perfect mix of chocolate, almond and a tinge of coconut. I am not a huge fan of coconut but this was a very subtle taste! So good! Thank you!!!!

  31. Leesa says:

    HELP!!! I did something wrong! After finding this recipe and reading all the comments I was sure these would be awesome. But the batter wasn’t batter-y, it was all crumbly, kinda like a topping for an apple crisp recipe. I didn’t have almond flour so I used a combination of rice flour and coconut flour. Could that be the issue? I also subbed agave for the honey, as I’m doing a 28-day clean eating challenge, and honey is off limits. (Chocolate chips are too, but I figured if I stayed away from the honey, I could “cheat” with a few chocolate chips.) I’m so sad these didn’t turn out. What came out of the oven was a dry, crumbly mess. :o( I’m willing to try again, but before I ruin another batch of ingredients, can someone offer some suggestions. Thank you CCACC-lovers!

    • Heather says:

      Hi Leesa, coconut and rice flour are not good substitutes for almond flour. If you don’t have access to almond flour another nut flour will work. Macadamia is one of my favorite flours.

  32. J says:

    My new favorite cookie!!! My husband loves these. We use unrefined coconut oil. We love the taste of coconut :) the husband said they tasted like coconut macaroons. Soooooooo good!

  33. Stephanie M. says:

    I used coconut oil and refrigerated the dough, but these cookies still melted into a puddle. They worked better for me when I used butter and added a little extra flour. My homemade chocolate chips were another disaster altogether…

  34. Jennie says:

    Wow – these are fantastic! Thanks for a great recipe. Next time I make these (and there WILL be a next time), my plan is to reduce the honey slightly, and for adequate liquid increase slightly the coconut oil (I used combo of coconut oil and softened butter). Either it’s my taste buds, or just preference but the 1/4 cup of honey provided more than enough sweetness.

    As to difficulties others had with the dough crumbling, mine initially was crumbly but I hand mixed it and probably added a little more fat (combo butter, coconut oil) than what the recipe called for (I’m notorious for guesstimating things when cooking). I was able to roll these into perfect little balls that cooked up fabulously. Thank you!

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