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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.



Total time

21 minutes


  • ¾ cup almond flour (or almond meal, very firmly packed)
  • ¼ cup coconut flour (very firmly packed)
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea 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)


  1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. View the recipe instructions at

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