Gluten- and Egg-Free Chocolate Chip Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, friends!

The other day, I received an email from a reader asking me if I had any egg-free cookie recipes. I’ve created all sorts of cookie recipes over the years, but, unfortunately (for her), none of them were free of eggs.

I know it’s impossible to please everyone, but cookies are something I know and loving baking, so I replied to her email saying I’d play around in the kitchen and come up with an egg-free recipe. So, Katie, these cookies are for you!

Gluten-free and Egg-free Chocolate Chip Cookies

Without eggs, I wasn’t sure what would hold my cookies together. I ended up using a combination of almond butter and coconut oil, which also added some moisture and wonderful flavor to my cookies, which are firm on the outside and soft on the inside””the perfect cookie texture in my opinion””with lots of chocolate chips throughout.

I really enjoyed eating these cookies, but I couldn’t help but think some chopped walnuts would have made an especially delicious addition. If you’re a walnut fan, I definitely recommend adding some to the batter before baking them. With or without walnuts, they’re a delicious egg-free cookie. I hope you love them as much as I do!

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  • 2 cups almond flour
  • 1/4 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 3/4 cup chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

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  1. Combine all ingredients in a large bowl and mix well.
  2. Refrigerate batter for at least 1 hour.
  3. Preheat oven to 350 degrees F.
  4. Use a tablespoon to portion batter into 1-inch balls and place on a prepared cookie sheet. Flatten with hand.
  5. Bake cookies for 13-15 minutes until tops start to lightly brown.
  6. Remove cookies from oven and allow to cool slightly before removing them from the baking sheet.
  7. Eat and enjoy!

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Recipe makes 2 dozen cookies

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  1. I’ve been reading your blog for years, and this made me smile 🙂 i love the dedication to your readers!

  2. I’ve eaten a lot of egg-free cookies! I remember the first time I made some the recipe said to use flax and water to make a “flax egg.” Very interesting! My friend can’t have a lot of foods (gluten, eggs, dairy, soy and coconut) so we’re all pretty good at finding recipes without those things or adjusting!

  3. These look really good! Love that they’re gluten-free.

    Also, for Katie or whomever else – if there’s ever a recipe I want to make but don’t want to use eggs (or I’ve run out), I just replace it with a flax egg (1 tbsp. ground flax with 3 tbsp. water, stir, let sit for 5-10 minutes until thickened). It works great every time!

  4. wow that’s so nice of you to put together a recipe like that!

    I’ll have to forward this recipe to a colleague. Her daughter is allergic to eggs (along with a ton of other things). I’m sure she’ll appreciate the recipe.

  5. I’ve always meant to ask you for an egg free cookie recipe but never remembered to. Thanks so much for posting, I can’t wait to try them out!

  6. These cooks look amazing! I always grew up making cookies with my family, so I understand feeling “comfortable” enough to REALLY play around with a recipe…cookies are a go to for me as well! AND even if they don’t turn out the crumbs usually taste pretty delicious!

  7. Just want to say thanks for still being so dedicated and thoughtful to all your readers, even after all these years of success! I hope you know we appreciate it 🙂

  8. these are definetly worth a try!! but did you think of using chia seed?? let the chia sit in water (like a tablespoon to two tablespoons of water) and it turns into this gel form kinda like egg white…

  9. Pingback: Friday Favorites
  10. So glad to find this recipe! I started following the ER4YT diet again to try to heal my colon before my next scope and no gluten has been the hardest part for me! Such a good combo of ingredients!

    How well do you think these would freeze?

  11. I just tried these but substituted sunflower seed butter for the almond butter and used half honey and half maple syrup and they were so yummy! Oh and instead of walnuts I added raisins and dried cranberries! Thanks for the recipe!

  12. I am newly gluten free and have always been allergic to dairy & eggs and I never thought I’d be able to eat a good chocolate chip cookie again! I just made these and they are FABULOUS! The almond flour and butter base is way better tasting than the gluten free flour mixes and healthier too! Thank you!!!!

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