Gluten Free Chocolate Chip Cookies
Makes 12 cookies

2 1/2 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup raw butter or coconut oil, melted
1 Tbsp organic vanilla extract
4 tsp spoonable stevia powder
1 cup 73%+ dark chocolate chips

1.)  Combine dry ingredients in a large bowl, leaving out the chocolate chips for now.  With a spoon, make a well in the middle of the dry ingredients.

2.)  Mix together the wet ingredients.  Pour into well of dry ingredients and stir until well combined.

3.)  Fold in chocolate chips.  Form 1 inch balls with your hands and press flat onto an all-natural parchment-lined baking sheet.

4.)  Bake at 350 degrees F for 8-12 minutes, until light brown at the edges.  Cool and devour.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. This sounds really yummy. Might have to try it soon :)

  2. Try ‘em! you will love them love them love them Nicole!!!! :)

  3. I am just starting to use stevia in baking….this being the first recipe I’ve tried. These cookies were fabulous! I will definitely be making them again!

  4. Thanks Brandy! Glad you enjoyed them! See…cooking with stevia isn’t so hard. :)

  5. I made these and I am wondering, should I sift the almond flour so it is more fine ground? I found that my cookies had a tough time staying together in the ball I formed. Just thought you might have some input. They were super tasty though!

  6. Yes, you are spot on Kalie! You can read more about Almond Flour that I recommend on the Ingredients & Resources page at the top menu bar of this page. If you are using almond meal (vs. almond flour), it is an absolute must that you grind into a fine powder and sift before proceeding with any of my recipes using almond flour. I’ll usually specify if I’m using almond meal. In all other cases, almond flour is what I’m using. That will solve the cookie crumble problem. Glad they still tasted good all-in-all! :)

  7. Elise, Can you recommend a 72% Dark Chocolate Chip (Advanced Plan) Everything I have seen in the stores has sugar in the ingredient list. What brand and where might I find them! Thank you! Thank you for all the great recipes.

  8. Hi Nancy ~ check out the Ingredients & Resources page for more info on the brands I use and recommend as well as where to find them. Happy baking!

  9. One quick note on buying in bulk. I visited the Nutiva website and even though they had organic coconut oil on sale, it was still $12 more expensive to purchase the 54 oz than where I bought it online a few days ago. I like to use I got my 54 oz Nutiva organic coconut oil for just over $21 and the Nutiva webpage is selling it for $33.

  10. Could I use Xylitol instead of stevia? If so then how much?


  11. Sure thing, Jaxs! About 1/3 cup should do it, and I always grind or pulverize my xylitol for baking so you avoid the gritty texture.

  12. Are there differences in strengths of Stevia? Mine seems excessively sweet.

  13. Hi Mickey, yes, big differences in stevia strength depending on the type and brand. I use the spoonable type in this recipe, meaning pure stevia is mixed with natural vegetable filler to make it easier to cook/bake with (making it “spoonable” which is where it gets the term). I only use the Stevita brand of stevia personally. It’s the best brand I’ve ever tried, best taste, and uses the highest amount of pure stevia extract that I’ve found, around 95%, so no bitter aftertaste.

    I’m thinking since yours turned out too sweet, maybe you used pure stevia powder instead of spoonable? You’ll use much less of the pure powder next time around..

  14. Could I use Ghirardelli 60% dark chocolate chips instead of 73%. I can buy at a local warehouse club (Sam’s).

    I have looked at the Ingredients and Resource Page but cannot find an online store.

    Also, do all dark chocolate chips have sugar?


    • Cathy, I’ve searched high and low for a chocolate chip without sugar and my chiropractor gave me this recommendation. I havent tried it yet since i just ordered it and it hasnt gotten here lol. but heres the link: Oh i guess i cant put the link in here, It is from and is called Sunspire unsweetened carob baking chips. :) 10 oz. $5.09. I hope this helps. :) Susie

  15. Hi Cathy! Of course, you can use whatever type of chocolate chips you’d like. I use 73% dark chocolate (or higher) because it will have less sugar in it that 60% or lower. If you want a sugar free chocolate chip, look for 100% dark chocolate and read the ingredients to make sure. Here are the chips I recommend on my resources page:

  16. I just tried this recipe tonight and I used almond flour, but it doesn’t look like a fine powder like you described in one of your posts so I’m wondering if it’s actually almond meal. I buy it from a local gal here that makes gluten free treats and it says almond flour on her label. When I took my cookies out of the oven they hadn’t changed at all, not browned, etc and crumbled as soon as I picked them up. Do you know what I could have done wrong? Thanks!

  17. Hi Laurie, Sounds like the grain is more of a meal than a flour. That is the most common problem when crumbling happens with the finished product (whether it’s cookies or brownies or cakes, etc). The granules are just too big to cling together. Try it with a finer ground almond flour, like the or Honeyville brands. I’ve switched mostly to using now, the organic blanched almond flour.

    You can save your cookie crumbles to use over ice cream or stirred into a frothy vanilla smoothie! They’ll still taste like chocolate chip cookies.. :)

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