Chocolate chip cookies – gluten free and nut free!

After much laboring in the kitchen, I have finally created a gluten free chocolate chip cookie that is, get this, nut free as well!!  These are more like a classic soft baked chocolate chip cookie. The trick to not burning these cookies is cooking them at a lower temperature.  Now if you do not have a nut allergy, you could also fold in your favorite nut for an extra crunch.  Be careful not to eat a whole tray full of these as they are made with only coconut flour, meaning high in fiber!

Gluten Free/Nut Free Chocolate Chip Cookies

  • 2 sticks butter, melted
  • 3/4 cup honey
  • 2 eggs
  • 3/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

  1. Preheat oven to 300
  2. Whisk together butter, honey and eggs.
  3. Add coconut flour, baking soda and salt.
  4. Fold in chocolate chips.
  5. Using cookie scoop or spoon, drop dough balls about 1 in apart.
  6. Flatten dough with hand or back of spoon.  (this dough will not spread or flatten while baking, so you need to do it beforehand) – pictured above.
  7. Bake at 300 for 18-20 minutes.
  8. Let cool on baking sheet.

*recipe yields 3 dozen small cookies

13 thoughts on “Chocolate chip cookies – gluten free and nut free!”

  • I just tried the Chocolate chip cookies…they are great, I put walnuts in ours since none of us had nut allergies. Thank you so much for your time.

  • These are amazing! The most legit-tasting chocolate chip cookies made with coconut flour that I have ever had. They aren’t even just somewhat passable, they could rival a white flour chocolate chip cookie any day!

  • I love your blog, Michelle!! It has been such a blessing to me! I love being in the kitchen and baking, but since going Paleo it has been kind of discouraging, but your site has been an encouragement to me :)! So thank you! I am super excited to try these cookies! Stef’s comment has made me even more excited! Anything that taste like the ‘real’ thing is what I’m looking for!

  • I think I may have done something wrong, I followed the recipe, I just doubled it to make more and my batter isn’t thick, it’s very soupy. What have I done wrong?

  • I have really loved your site. Our daughter is GF because of celiac and also diabetic, so I am always on the lookout for lower carb recipes and not as much refined sugar.

    We made these cookies last night and although they tasted GREAT, the batter was really runny and the cookies spread out a lot!! The batter thickened a little after we let it sit for a few minutes, but was still runnier looking than yours in the picture. Any thoughts on that? I wondered if it was just too much liquid- maybe cut the butter back? But I was afraid to change anything this time.
    Like I said, they tasted delicious, but were thin and fragile to handle.
    Any advice would be helpful!


    • I’ve been baking Michelle’s recipes for a long time (2 yrs +)
      I think she just didn’t mention this, but usually she has us “pack” the coconut flour. If you don’t “firmly pack it” it won’t be the right amount. Which might leave your cookies too wet.
      Just an idea based on my experiences. :)

  • We made these today, and although they were delicious, the batter was runny, and once cooked, the cookies were crumbly and fell apart. Any suggestions?

  • I absolutely adore this recipe and it’s the one I always look up when I feel like baking cookies! It’s hard finding good recipes when you’re alergic to gluten but in my opinion this is even better than any flour cookies I’ve ever tasted! I love love love this recipe and your blog. Thank you so much for sharing!!!

  • My son and I were looking for a good gluten free nut free chocolate chip cookie recipe and found your site. He is allergic to nuts (so no almond flour recipes) and I am trying to eliminate wheat from my diet. We found that once the ingredients were mixed together it was a bit runny, but a few minutes in the refrigerator fixed that. They baked at 300 for 12 minutes but weren’t quite done so we left them in for 14. The cookies are very crumbly when they are still hot and soft, however once they cool down they firm up. You do get the slightly grainy texture taste from the coconut flour, but hey, get past that and just enjoy the cookie. Thanks for sharing your recipe!

Leave a Reply

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