These chocolate chip cut out cookies have a sweet, buttery flavor with a mouthful of chocolate in each bite. The cookies are crisp, roll out easily and the dough is no-chill. In addition, these cut out cookies are gluten free, egg free, dairy free and paleo friendly.
I love cut out cookies! And recently decided I needed to make cut out cookies with miniature chocolate chips dispersed throughout...because who doesn't love chocolate?!
These chocolate chip cut out cookies turned out even better than I imagined. They're sweet and buttery with a nutty flavor and chocolate in every bite. They have a crisp, crunchy texture that lasts through storage.
These cookies are made with almond flour, sweetened with maple syrup and loaded with dark chocolate.
My whole family loves these almond flour cut out cookies and they're a recipe I can see myself making again and again.
Why You'll Love these Cookies
- gluten free and grain free - made with a combination of almond flour and tapioca starch
- dairy free - no butter or milk
- egg free - perfect for anyone with an egg allergy or intolerance
- paleo and vegan - healthy and made with minimally processed ingredients
- easy to make - dough rolls out easily, doesn't need to be chilled and the cookies hold together well.
- amazing texture and flavor - thin and crisp with a buttery, nutty flavor
Ingredients
These chocolate chip cut out cookies are made with just 7 simple ingredients. Here's a list of what you'll need:
- blanched almond flour
- tapioca starch - necessary for the proper dough texture. You may swap this ingredient with arrowroot starch.
- salt - enhances the flavors
- palm shortening - the best alternative is butter, however, with this swap you may need to chill the dough
- maple syrup - to sweeten the cookies
- vanilla extract - added for flavor
- miniature dark chocolate chips
How to Make Chocolate Chip Cut Out Cookies
Making these cookies is super simple! The dough is made in one bowl, easily rolled out between parchment paper, cut into shapes and then baked in the oven. No complicated steps or chilling the dough required!
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Make cookie dough: Combine the dry cookie ingredients, then mix in the wet. Fold the chocolate chips into the batter.
- Roll the dough and cut out cookies: Grab two sheets of parchment paper and roll the dough between them using a rolling pin. Roll as thin as the mini chocolate chips will allow. Cut out shapes using a cookie cutter.
- Bake the cookies: Place the cookies on your lined baking sheet and place in the oven. Bake at 350 degrees F for 10-12 minutes.
- Cool and eat: After baking, cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Tips and Tricks
- Only use miniature dark chocolate chips. They act as a guide for how thin to roll the cookie dough.
- Roll the dough between two sheets of parchment paper. This makes rolling easy and the dough should peel right off.
- Use circular or square cookie cutters. Intricate cookie cutters aren't the best for this recipe because of the chocolate chips.
Storage
Keep cookies in a sealed, airtight container. They will last a few days at room temperature, up to two weeks in the fridge, or 2 months in the freezer.
FAQ
Nope! These cookies don't spread when baked.
I only recommend miniature chocolate chips because they allow the dough to get to the right thickness.
Yes! These cookies are great frozen. They keep their crispness and will last well up to two months.
For a nut free version, swap the almond flour for tigernut flour.
More Gluten Free Cookie Recipes
Looking for more gluten free cookie recipes? Check out these reader favorites:
Chocolate Chip Cut Out Cookies (Gluten Free, Egg Free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: varies
Description
These healthy chocolate chip cut out cookies are made with almond flour and loaded with mini chocolate chips. These cookies are crisp, crunchy and delicious!
Ingredients
- 1 ½ cups blanched almond flour (138g)
- ¼ cup tapioca starch (30g)
- ¼ tsp salt
- 3 Tbsp maple syrup
- 2 Tbsp palm shortening (21g) or sub with butter
- 1 tsp vanilla extract
- ¼ cup miniature dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond flour, tapioca starch and salt.
- Mix in the maple syrup, shortening and vanilla. (I recommend mixing first with a fork or spatula, then using your hands to knead the dough.)
- Fold the chocolate chips into the batter.
- Grab two sheets of parchment paper and roll the dough between them using a rolling pin. Roll as thin as the mini chocolate chips will allow.
- Cut out shapes using a cookie cutter.
- Place the cookies on your lined baking sheet and place in the oven. Bake at 350 degrees F for 10-12 minutes.
- After baking, cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Notes
The number of cookies this recipe makes will vary depending on the size of the cookie cutter you use. I made 22 cookies using a circular cookie cutter with a 2 ¼ inch diameter.
Katie
My family and I love these cookies! Hope you all love them too!
Mary
Hi! I really want to make these cookies for my church using a ✝️ cookie cutter that's about 7 cm in length and 2cm in width (meaning the part that represents the wood of the cross is 2cm wide) if that makes sense. Wondering if this recipe will hold the cookie cutter shape 😊
Katie
My only concern would be the chocolate chips making it hard to cut shapes, which is why I opted for a circular cookie cutter. But the dough doesn't spread much and should hold the cookie cutter shape.