Gluten Free Cookie Recipe: Almond Chestnut Chocolate Chip

I received a quart of Tropical Traditions coconut oil to review and just had to test it out with a gluten free cookie recipe.  I ran out of almond flour and added a bit of chestnut flour, but I think you can use all almond meal if you prefer. Great cookie, if you like coconut! – almost like macaroons!

Look for our giveaway and review of Tropical Traditions Gold Label Standard Virgin Coconut Oil later this week!

Gluten Free Cookie Recipe: Almond Chestnut Chocolate Chip


Yield: Makes 1 dozen large cookies

Gluten Free Cookie Recipe: Almond Chestnut Chocolate Chip

A healthy alternative to gluten free chocolate chip cookies; made with coconut oil, almond flour and more. Yummers!


  • 1 extra large egg
  • 1/2 cup coconut oil, soft (no melted)
  • 1/4 cup agave syrup/nectar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 cup evaporated cane juice (or sugar)
  • 3/4 cups almond meal/flour
  • 1/2 cup Italian chestnut flour (or more almond meal/flour)
  • 1/4 cup rice flour
  • 1/4 cup potato starch
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon guar gum
  • 1/2 cup mini semi-sweet chocolate chips (You can also make this non-dairy by using Enjoy Life Semi-Sweet Chocolate Chips)


  1. Line a cookie sheet with a sheet of parchment paper and set aside.
  2. Preheat oven to 325°F.
  3. In the bowl of your mixer, add egg, molasses, coconut oil, sugar almond extract and vanilla extract and mix well.
  4. In a separate bowl, whisk together dry ingredients well.
  5. Add the dry ingredients to the wet and mix well until well combined.
  6. Fold in the chocolate chips with a rubber spatula; or with the paddle tool or dough hook and mix on low.
  7. Use a 1.5 oz. (3 T.) spring action cookie/ice cream scoop to place 6 mounds on the cookie sheet.
  8. Bake for 15-20 minutes; remove from oven and allow to cool on cookie sheet for about 5-10 minutes.
  9. With a spatula, remove cookies from cookie sheet and place them on a cooling rack. Allow to cool completely, as they are soft cookies, and you do not want them fall apart.


You can definitely make these cookies smaller. Just cook them a shorter time.

If you wish these to be corn-free, use all guar gum or a corn-free xanthan gum (see Gluten-free Products List for link).

If you like your cookies more crisp on the ends cook them 20 minutes. I cooked 1 batch for 14 minutes for me, as I like doughy cookies; and another batch for 20 minutes for the hubby. He likes things well toasted. See photos to see both batches.

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