the best gluten free chocolate chip cookies by ashley of

The Best Gluten Free Chocolate Chip Cookies (flourless, grain-free, paleo)

  • Author: My Heart Beets
  • Yield: approx. 2 dozen cookies



  1. Preheat oven to 350°F.
  2. Add the nut butter, sugar, egg, baking soda and vanilla extract to a bowl and mix until well combined. A hand mixer will make this process faster but you can mix this by hand too.
  3. Fold in the chocolate chips.
  4. Using a small cookie scoop, place the dough onto a parchment-lined baking sheet. Use your fingers to flatten the cookie. Repeat until the dough is done.
  5. Sprinkle with flaky sea salt.
  6. Bake at 350°F for 10 minutes.
  7. Allow the cookies to cool down a bit then using a spatula, carefully move them to a wire rack to cool down completely. These cookies set once cool (if you pick them up while they are hot, they will crumble).
  8. Store in an airtight container on the counter for 3-4 days.


  • Make sure to really stir the nut butter before measuring.
  • You can use any nut butter but I highly suggest using cashew butter (it’s my favorite!).
  • I also suggest using cane sugar though you can use coconut sugar – just know the color of the cookie will be a darker shade of brown.
  • If you don’t have a cookie scoop, you can measure out the dough using a tablespoon. Just roll it into a ball, flatten it into a cookie and then place on a baking sheet. Repeat until dough is done.