The Best Gluten-Free Chewy Chocolate Chip Cookies

  • Author: Noelle
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 12 1x


These chocolate chip cookies are quite possibly the best paleo, gluten-free cookies on the planet. They’re soft, chewy, and have a rich, buttery taste. They’re also incredibly easy to make, which is good because they tend to go fast.


  • 1 ½ cup blanched almond flour
  • ¼ cup tapioca flour
  • ¼ cup coconut flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ¼ cup coconut palm sugar
  • 3 tablespoons honey
  • ¼ cup ghee, room temperature
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup dark chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Add the almond flour to a large food processor and process for 1 minute (or mix using the whisk attachment on a stand mixer).
  3. Add the remaining dry ingredients (tapioca starch, coconut flour, sea salt, baking soda, and sugar) and mix for 1 minute.
  4. Add the remaining ingredients (except for the chocolate chips) and mix again until a uniform dough forms. The dough should be fairly thick and come together to form a ball.
  5. Transfer the dough to a bowl and fold in the chocolate chips.
  6. Form the dough into about twelve 2-inch balls and place them on a baking pan lined with parchment paper. Flatten each cookie ever so slightly with the back of a spoon.
  7. Place the baking sheet in the middle of the oven and bake for 10-12 minutes. Be careful not to over-bake them unless you like your cookies more done! Remove the cookies from the pan and place them on a wire rack to cool. Enjoy!


Download my FREE 47-page Home Workout Guide, which includes two weeks of do-anywhere style workouts, comprehensive exercise demonstrations, and guidance on goal setting.

PS... There will be no spam, ever.

It's on its way! Check your inbox to confirm your email.