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 18 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!

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

104 thoughts on “Classic Chocolate Chip Cookies (grain-free)

  1. Pingback: goals + recipes for the week of 3/1 | Day-By-Day Masterpiece

  2. Lisa

    These are great. I have made them for my son’s friends and the only problem is trying to get them not to eat the whole tray! Now I have to make double the amount because one yield does not last more than a day! As long as the kids can eat almonds, they are a certain hit. 5 different kids can’t be wrong! And because they are without flour and nearly sugar-free, their mood stays stable all afternoon- no “crazy” sugar-highs!

    Reply
  3. Xavier

    WOW!!! My bf says these are the best cookies I’ve EVER BAKED !!! They truly are delicious and have a great texture. I added Andes creme de menthe chips instead of chocolate chips and they’re just great. Thank you for the recipe.

    This is now a family staple.

    Reply
  4. Anne

    Hi there!

    I’d love to make these cookies but the amount of almond flour is to high for what I can afford. Would it be possible to sub half the almond flour with all purpose flour do you think?

    Thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: