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

stack of chocolate chip cookies with a glass of milk behind them

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.

stirring chocolate chips into the cookie batter

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.

bowl of chocolate chip cookies with a glass of milk next to it

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

Classic Chocolate Chip Cookies (grain-free)

4.88 from 24 votes
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!
prep10 mins cook10 mins total20 mins
Servings:24

Ingredients
 
 

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

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!

Nutrition

Calories: 80kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 10mg | Sugar: 4g | Vitamin A: 20IU | Calcium: 24mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, grain free, paleo
Per Serving: Calories: 80, Fat: 5g, Carbohydrates: 6g, Fiber: 0g, Protein: 1g

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

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I made this recipe many times and like it a lot. Just wondering if replacing the coconut oil with butter will work well?

  2. 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!

  3. 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