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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!
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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!
Classic Chocolate Chip Cookies (grain-free)
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
Instructions
- 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!
Notes
Nutrition
Per Serving: Calories: 80, Fat: 5g, Carbohydrates: 6g, Fiber: 0g, Protein: 1g
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Whether you’ve gone grain-free or not, I hope you all enjoy these delectable cookies!
I made this recipe many times and like it a lot. Just wondering if replacing the coconut oil with butter will work well?
Yes, I think that would work great!
Thanks a lot!
Gotta admit: these are pretty healthy cookies, so I expected to be really disappointed.
They’re actually quite good. They don’t taste like Toll House, but they taste like cookies! I used really good chocolate chips (Artisan—stevia sweetened) and I think that really helped them.
High five and thank you!
One of the best healthy cookie recipe I’ve tried so far. Even my Cookie Monster husband approves 😄
I have a question about the timing though. Mine took a lot longer than 10minutes. Also I only managed to get like 16 pieces. I saw that yours is 24 servings? Are they really small?
Thanks again for a great recipe