Classic Chocolate Chip Cookies (grain-free)

There’s nothing quite like a warm, chocolate chip cookie fresh out of the oven.

And even though these cookies happen to be grain-free and naturally sweetened, there’s nothing “healthy” tasting about them.

Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters!

Classic Chocolate Chip Cookies (grain-free)
Makes about 2 dozen small cookies

adapted from this recipe

Ingredients:

1 1/2 cups of Blanched Almond Flour (store-bought or homemade)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, softened
1/2 teaspoon vanilla extract
1/4 cup pure maple syrup
1 whole egg, or flax egg
1/2 cup chocolate chips

Directions:

Preheat your oven to 350F. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.

Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.

Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.

Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm, and enjoy!

These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life–> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too!

4.9 from 17 reviews
Classic Chocolate Chip Cookies (grain-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters!
Ingredients
  • 1½ cups of Blanched Almond Flour (store-bought or homemade)
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil, softened
  • ½ teaspoon vanilla extract
  • ¼ cup pure maple syrup
  • 1 whole egg, or flax egg
  • ½ cup chocolate chips
Instructions
  1. Preheat your oven to 350F.
  2. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.
  3. Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.
  4. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper.
  5. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.
  6. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Serve warm, and enjoy!
Notes
These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life--> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too!

Whether you’ve gone grain-free or not, I hope you all enjoy these delectable cookies!

Comments

  1. Suman says

    yum…gonna have to try these soon! quick question for you…i made your coconut macaroons this weekend (the ones you posted about on valentine’s day), and instead of holding a ball shape, they completely flattened out. they were still good as square shaped, bar cookie type things, but just wondering why yours didn’t “melt” in the oven. since they only consist of coconut butter ( i used Artisana instead of shredded), maple syrup, and shredded coconut….everything was pretty temperature sensitive. just wondering if i missed something in the recipe. they were awfully tasty though……and my tray disappeared in a matter of minutes :)

    • says

      Sorry to hear your macaroons melted! That actually happened to me once, when I was using a different oven than I usually do… I think it happened because the oven was hotter than the one I usually use. Perhaps lowering you oven temperature next time would help? Cracking the door open a bit also helps air circulate, though it will increase your baking time.

      They are very tender cookies, due to the nature of the ingredients, so if that lowering the oven temperature doesn’t work for you, I’d try chilling the balls of dough before baking, so that the outside will start to crisp before the middles can melt. Hope that helps, and I’m glad they tasted good regardless. :)

  2. sophie says

    will using flax egg or real egg make these cookies properly combined? or will they not be properly combined either way…

    • says

      Yes, flax eggs would keep these properly combined, falling into the nut/seed category.

      Using broader food combining terms, even using an egg could be considered fine, as both almonds and eggs fall into the general “protein” category. So, whichever works best for you! :)

  3. sophie says

    thank you for responding! i have one more question – how do sweeteners fit into the mix? what do they combine as? or are they a neutral?

  4. says

    Hi Meg

    I was wondering what the difference is between regular almond flour and blanched? I have regular. Will this still work for the cookies? Also I usually don’t use sweetener’s but I do have agave will this sub for the maple syrup or could I just omit it completely? Sorry so many questions.

    Oh and one more LOL! Do you know macro’s on your recipes?

    Luvena

    • says

      I haven’t tried it myself, but I’ve had readers let me know that almond meal has worked well for them, so I think any type of almond flour should work– though the results may be just slightly different. Blanched almond flour means the skins have been removed, so the texture is better.

      The sweetener options are totally up to you! The chocolate chips should add a good amount of sweetness, so if you want to omit the maple syrup, go for it! Again, the texture might just be slightly different. Agave is sweeter than maple syrup, so I’d use less of that if you decide to substitute.

      And, no, I don’t calculate calories or macro’s in my recipes. Feel free to use Fitday.com if you want to figure it out! :)

    • says

      I usually use Ghiradelli’s 60% dark chocolate chips, but I’m pretty sure any variety would work great! You can’t go wrong with chocolate. ūüėČ

  5. Kibby says

    These were absolutely delightful, tasty and light! Thanks, Megan! I pinned to my recipes board on Pinterest – got to share this one!

  6. KellyB says

    Hi
    I like how using almond meal/flour is so much easier keeping cookies and treats GF compared to using a variety of rice, potatoe and other GF flours.
    thanks

  7. says

    Holy yum these looks awesome, I can’t get enough of grain free baking these days. I think they taste better than grain recipes honestly!

  8. says

    I have these in the oven right now, and while the batter tasted amazing, they are spreading and baking completely flat. I’m not sure what I did wrong! I put the batter in the refrigerator before I put the cookies in the oven to stiffen it, and because that helps fluff up “regular” cookies, so any advice would be appreciated!

    • says

      Hmmm, usually flattened cookies means the butter or oil was too soft, but that shouldn’t happen if you refrigerated the dough! I measured the coconut oil in its “softened” state, so perhaps yours was a different consistency when you measured it? Otherwise, I have no idea!

      Glad they tasted good, regardless. ūüėČ

  9. Ellen says

    Just made these tonight and my family ate them all up in about 5 minutes! They are amazing! Mine flattened out too but I think it might be because I completely melted the coconut oil instead of just softening it. Awesome!

  10. says

    I made these last night and they were heavenly! We turned ours into ice cream sandwiches and they didn’t last five minutes. :) Thank you so much!!

  11. says

    I made these the other day and they were fantastic! I’m going to make them again tomorrow with grass fed butter instead of the coconut oil… I am excited to see how that change makes them taste! I used 1/4 cup mini chocolate chips and that was the perfect amount for me!

  12. Sherry says

    THANK YOU SO MUCH for making it easier to print out the recipes without all the pictures so I can save on ink.

  13. jus10marcel says

    Hi Megan,
    This sounds like a great recipe that my wife and I would like to try. Is there any way to incorporate fruit to use as sugar instead of the maple syrup? We are currently avoiding all sugars that are not directly from the fruit itself.

    • says

      Hmm… dates might work as a sugar substitute, though I’ve never tried it. You might also try using a mashed banana instead of the egg!

  14. Renee says

    I made these without chocolate chips, with 1 tsp almond extract instead of the vanilla, and with butter instead of coconut oil. They turned out great, thank you for the quick and easy recipe!

  15. Stacey Michelle says

    Megan,

    These are amazing. I made a batch last night and everyone loved them. I read Wheat Belly and for me it is a way of life and now that is a little sweeter to include this in it. I look forward to trying more of your recipes. Have pinned this on Pinterest as well.
    Bravo to you and your blog !

  16. P says

    Sounds interesting & easy to make…… Will try to make them, but was wondering if I can substitute coconut oil, for flaxseed oil?
    Thanks

  17. Brooke says

    I made these today for a church potluck. Many people in the church eat really healthy and one person is alergic to eggs and gluten intollerant. I used a half banana for the egg and a little exra baking soda so they didn’t go flat. I refrigerated the dough while I did other things then baked. They didn’t go flat at all. They looked like chocolate chip cookie balls and tasted like delicious choc chip banana cookies. Delicious recipe! Thank you!

  18. Meghan says

    These are seriously the most delicious “healthy” cookies I’ve ever eaten. For chocolate chips, I used EnjoyLife brand which are gluten, dairy and nut free. So good and taste completely real! The freezer makes them 100% better! This recipe completely changes dessert for me!!! Thank you!!!

  19. Anna says

    Hi, these cookies sound amazing and I am really keen to try them. Just wondering if you have ever tried using coconut sugar as a sweetener? If so, do you know how much to use?

    • says

      I haven’t tried it with coconut sugar! I’d probably sub it evenly for the sweetener, and then add a little extra moisture or fat to compensate.

  20. Kayla says

    Made these this morning, delicious with a cup of tea :) I did not have coconut oil so instead I used 1 tbs grape seed oil, the cookies turned out nice and light, kind of a fluffy texture which I really liked. I also did not use maple syrup and instead used a little less than 1/4 cup of honey. Second to the taste, what I really loved about these cookies is that after eating them, you do not get the usual sugar rush that you get from typical cookies (which results in that sluggish feeling). There is a good amount of healthy fat and protein in them so I felt energetic and healthy throughout my morning :) I wanted to ask you Megan, what is the benefit of using Silplat and where could one purchase this? I don’t have one, and I also didn’t have any parchment paper so I used foil instead, do you think baking with foil could be unhealthy or harmful? Thanks for the great recepie!

    • says

      Silpats help distribute the heat evenly, so your cookies don’t burn. They are also helpful in preventing sticking. I’m not a huge fan of aluminum, since it can become toxic in the body with exposure over time. When we cook with aluminum, we can expect to ingest 3 to 6mg each time. Aluminum may eventually impair kidney function, which could lead to further health problems down the line, so I think it’s best to avoid extra exposure whenever possible. Parchment paper is another great option!

  21. Lindsay Koenig says

    Today, I chopped some candy canes for one batch.
    Then, added cocoa, a little coconut flour, macadamia nuts and white chocolate.
    Then, cocoa, coconut flour and candy canes.

  22. Jennifer says

    I was bored and wanted something sweet and came across your website. I just tried these and wow, amazing. I added in some pecan bits as well. I will definitely be making another batch soon. Thank you so much!!

  23. megan says

    These are AMAZING! I had to make 3 batches this weekend because my company liked them so much! I have really struck out in the baked goods department since I started to eat “clean” but I will never make a “normal” chocolate chip cookie again! Thanks so much!

  24. Isolde says

    These are so good. We make them all the time and EVERYONE loves them. The best part is how just a couple of them are actually satisfying and I don’t feel like I need to eat the whole pan. We use the grain-sweetened 70% chocolate chips from Whole Foods. I’ve subbed part of the almond flour for rolled oats, the chocolate chips for raisins and added cinnamon to make perfect oatmeal raisin cookies as well!

  25. GFmomma says

    I’ve never used almond flour for baking. I currently use a rice flour mixture, but my cookies come out gritty. Do cookes come out with a smooth consistency with almond flour?

    • says

      Yes, rice flour would not work well in this recipe– grain-based flours cannot replace nut-based flours. The almond flour will produce much more accurate results!

  26. Henrietta says

    Hi, will there be any difference in taste and consistency (e.g a harder cookie) if I use just eggwhites instead of the whole egg? Would love to try your recipe!

    • Megan says

      I haven’t tried it myself, so I can’t be sure, but I assume the results would be similar using 2 eggwhites.

  27. says

    These cookies are the best. For once I got fluffy, round cookies and not flat as paper cookies. I just switched over to almond flour from the typical gluten free flours. I was experimenting with this flour and these cookies turned out so delicious. Thank you

  28. Sonya says

    I can’t stop making these cookies, I think tonight was the 4th time I’ve made these…or 5th :) A batch disappears in less than an hour in our house ‘cuz they are too good! A nice light cookie, and the first one in forever than has turned out fluffy-not flat. I make them with carob instead of chocolate and it works really well since the dough is already sweetened from the maple syrup, I suggest trying this for something different. Merci beacoup tu e le meilleur!

  29. lauren says

    DO you think I could sustitute coconut flour for the almond flour? And if so would I need to add an extra egg so they stick together better?

    Thanks!!

    • Megan says

      If you want to use coconut flour, I suggest looking for a recipe that uses coconut flour to begin with. Coconut flour and almond flour are VERY different, and I don’t want you to waste your ingredients!

  30. lauren says

    Ill try your recipe. I just bought coconut flour today and wanted to use it, but I do have almonds and will make the almond flour myself. Looking forward to some yummy treats!!

  31. Nona says

    I made these so quickly tonight, including making the almond flour in my Blendtec in 30 seconds. I used agave nectar since I didn’t have Maple Syrup. My husband said they were the best he’s ever had. My kids loved them too. Mine were not as smooth looking as those in your picture and not as brown on top, either because of the agave or not blending the almonds long enough. The agave gave it the perfect amount of sweetness. I will definitely make these again! Thanks for a great recipe!!

  32. Zee says

    Made these today, everyone loved them! Mine ended up flat, but delicious! I think I’ll sub butter for the coconut oil next time as I can taste it in the cookies.

  33. Caroline says

    I just made these, and I knew from the batter they were going to be good :) I didn’t have any maple syrup so substituted a little liquid stevia and a quarter of mashed banana to sweeten. I also used cranberries/sliced almonds since I was sadly out of chocolate chips. These were so good that I didn’t even notice they were “healthy”! Such a quick and easy recipe, I will be making these again and again (next time with chocolate!)

    • Megan says

      Yes, but the result might be a little more sticky! For some reason, maple syrup does that to my grain-free cookies.

  34. Kayla says

    Hello, I have recently been trying a bunch of your recipes, but this one was a complete fail. I don’t have almond flour, so I used coconut flour and I was wondering does coconut flour not work in this recipe? Once I mixed everything together there was no dough- like consistency, so I’m just confused.

    • Megan says

      Coconut flour can never be substituted for another type of flour. It would be a disaster! When a recipe calls for almond flour, only another nut-based flour can be used as a substitute.

  35. Tobie says

    I love you!!! I am trying to remove all white refined sugar and white flour from my nine-year-old son’s diet. He is a little cookie monster! I was trying to find an alternate recipe for him when I found this recipe. He. Loved. These. Cookies. Thank you, thank you, thank you. You deserve to be published. You should be known nationwide! My husband even said these tasted just like a chocolate chip cookie. I am a happy mommy right now!

  36. Natalie says

    I don’t have almond flour so I made these with regular all purpose flour, following the recipe to a T. They came out fantastic. They are extremely light and look just like the picture. They taste like tiny chocolate chip clouds—love them! Thank you! :)

  37. asia says

    Hi,

    Just made them, very original and yummy. However, I was only able to make 15 really small cookies instead of 24.

  38. says

    THESE ARE AMAZING!!! I added walnuts too.

    Thank you for all of your amazing ‘guilt-free’ recipes! I am 8 months postpartum and finally lost all of my baby weight! Looking forward to grain-free eating this year and trying your great recipes.

    Congrats!

  39. Cheri says

    Megan,

    I noticed a lot of your cookie and cake recipes call for almond or coconut flour. Would a gluten-free oat flour (like “Bob’s Red Mill”) work just as well?

    Thanks,
    Cheri

  40. Kaycee says

    These were delicious! I made them with and without chocolate chips and i actually preferred without, for once! (Which gives you an idea of how yummy the dough is!) also made them with a flax egg and with a regular egg, and both are really good. Thanks so much for the recipe! It’ll definitely be a staple!

  41. Chantal says

    Hi, Megan!

    I have hypoglycemia and am reducing my carbs, which seems to be helping! Do you know what the carb content of these cookies is?

    Thanks!

  42. Monika says

    Made these last night! Another successful recipe to hold on too. Thanks again for these amazing recipe ideas for clean/healthy eating!

  43. Sara says

    Loved the taste of this cookie. However, my cookies spread and flattened out terribly. Could this be because I used olive oil instead of coconut oil softened? I also substituted honey for the maple (what I had on hand).

  44. Anna says

    These are absurdly delicious! Best cookie recipe on here by far! I added unsweetened shredded coconut because I was craving some..god these are so good!

  45. Abby says

    What kind of chocolate chips to you use? Cuz so many of your recipes require chocolate chips but i dont know where i can get a healthy version of chocolate chips??

    • Megan says

      I like to use chocolate chips that are 70% dark chocolate, to minimize the other less desirable ingredients. You can find them at Whole Foods or online, and Enjoy Life makes an allergy-friendly chocolate chip that is 69% dark chocolate, too!

  46. Annie says

    These were amazing. Only thing I changed was using almond extract instead of vanilla – only because I like almond extract. So gooooooood! Thank you.

  47. Gina says

    These are amazing!
    I make the dough and pop it in the freezer before preheating the oven – this makes the dough nice and firm so the cookies don’t oh flat.

  48. dibster says

    I made the cookies using Bob’s Red Mill blanched almond flour –

    I have made other recipes (muffins, etc) using Trader Joes’s (not blanched)almond flour and had great success
    The cookies looked somewhat akin to and somewhat of similar texture to a macaroon/coconut cookie.
    Any idea why this happened ? What I should do differently ?

    A couple of other questions –

    When you measure the flour, do you pack in down more like brown sugar (which I no longer use) or lightly place in measuring cup (more like flour) ?

    Have others had issues with Bob’s Red Mill almond flour ? And if so, what appears to be the cause ?

    What kind of almond flour do you use and recommend ?

    The cookies tasted great – other than the texture and appearance.

    Thanks so much !

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