Classic Chocolate Chip Cookies made grain-free, these easy cookies are soft, thick, and chewy, and will satisfy your cookie cravings!
It’s time to bake something grain-free, isn’t it?
I’ve been asked by several of you if I have any paleo or grain-free recipes to share. Over the last couple of years I’ve baked several things that are paleo and grain-free with other recipes, but I hadn’t made many of my own versions of them.. until you asked!
First, I set my sights on none other than: the Chocolate Chip Cookie.
I’ve had other grain-free Chocolate Chip Cookies that I wasn’t in love with. I’ve liked them all, but I hadn’t fallen madly in love with one yet. I think that’s because I’ve mostly made grain-free cookies that are either flourless or made with just almond flour.
I started experimenting with both almond flour AND coconut flour and I think the combination of the two really give you the best cookie texture.
Fresh out of the oven, the coconut flour gives these cookies a crispy outside and a nice bite. On the other hand, the almond flour keeps them thick and soft.
After a night of sitting in a container, these cookies start to get chewier. And on day two, I honestly liked them even more.
So, if you’re looking to try and incorporate a few more grain-free baked goods into your repertoire, I would HIGHLY recommend giving these a shot! 😉
Let’s get down to cookie business.
First, be sure to use high quality almond flour and coconut flour. I would recommend buying from a brand that you trust, since it seems that nut flours can vary in quality easily.
I love buying my bags of almond flour and coconut flour online off amazon. I use this brand of almond flour and this brand of coconut flour and both are great quality and worked great for me.
For the almond butter, be sure to use a natural brand. It should be smooth and a little runny, with minimal ingredients. Nothing filled with sugar or several other ingredients.
Natural nut butter is the kind with a little oil on the top that you’ll need to stir together well before you use it (annoying, but wooorth it!).
I would recommend sticking to coconut sugar or brown sugar with this recipe, either one should work. When I used some maple syrup in this recipe the cookies turned out much thinner, chewier, and less crispy. I wasn’t impressed. For thick and soft cookies, stick to coconut or brown sugar!
The last, most important ingredient: chocolate chips. For dairy-free cookies, be sure to use dairy-free chocolate chips. You can use whatever kind you like (milk, semi-sweet, or dark).
This cookie recipe is also easily made paleo if you use dark chocolate chunks or chips instead. I personally love dark chocolate in these!
Thick, soft and chewy, these grain-free Chocolate Chip Cookies are now one of my favorite healthier treats.
My kids are also in LOVE with them! Which is great, because they have this uncanny ability to sniff out when a dessert is made healthier and they usually don’t enjoy it as much then. But, not so with these cookies! 🙂
Looking for more healthy treats? Check out my gluten-free Healthy Chocolate Donuts, Soft Banana Oatmeal Cookies and grain-free and vegan Thumbprint Cookies.
- 1 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, softened
- 1/4 cup almond butter (or other neutral nut butter)
- 1/2 cup coconut sugar or brown sugar
- 2 tsp vanilla
- 1 egg
- 1/2 cup chocolate chips, dairy-free
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a small mixing bowl, add your dry ingredients and whisk them together till they are well combined and there are no clumps (almond flour, coconut flour, baking soda, salt).
In a large mixing bowl, add your coconut oil, almond butter and sugar and beat them together for a minute with a hand mixer. Add your vanilla and egg, then blend again, briefly, or till the egg is mixed in.
Pour you dry ingredients into your wet ingredients and stir them together till you have one consistent cookie dough batter. Add your chocolate chips to the dough and gently fold them in.
Using your small cookie dough scoop, scoop the cookie dough onto the pan, evenly spacing them apart with no more than 12 cookies per sheet.
Bake in the oven for 10-12 minutes, or till the edges have set and the cookies are lightly browning. To touch they may feel a little under done, but they will continue to cook through as they cool. Let them cool on the pan.
These cookies are best within the first 3 days of baking them, stored in an airtight container. They will get chewier each day.
Robin Caterina says
Hi, I’m allergic to almond flour. Can it be replaced with Cassava flour?
Chelsea Green says
Hi Robin. I hate to say it, but I don’t work with cassava flour much at all so I’m not sure if that would work. I would recommend trying to find another recipe.
Made these and they were amazing!! But my son is sensitive to coconut I used butter. Thoughts on replacing the coconut flour?
Chelsea Green says
Hi Cindy. Great to hear you enjoyed them! But I’m sorry to say that there are no substitutes for the coconut flour in this recipe.
Eileen Foster says
Can you successfully freeze these cookies? I would like to make them in advance for a Cookie Table Display for a wedding on December 12, 2020. We have several family members that are gf/df.
Chelsea Green says
Hi Eileen. I haven’t frozen these cookies in particular before, but I would think they would freeze just fine. I would let put them in the fridge to defrost from the freezer, not straight on the counter. I hope this helps!
I am still rather new to high altitude living so I have a question about the coconut oil. It is not really hot here right now but my coconut oil is totally liquid. Should I keep in the fridge once the weather warms up here in NM? Or, could I just measure the coconut oil as liquid and then refrigerate until it becomes the right consistency before making the cookies?
Chelsea Green says
Hi Elaine. If I were you, I would keep all of my coconut oil in the fridge, because it’s easy to melt it quickly if you need it melted for one recipe (or softened), but then it’s solid if you need it that way for another recipe. That being said, yes, you could also just measure it as a liquid and put it into the fridge until it’s the right consistency before making the cookies too if you didn’t want to do that! Either way would work. Hope that helps! My coconut oil never gets totally melted in my house, it does get quite soft in the summer though.