Classic Chocolate Chip Cookies (grain-free)

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!

4.64 from 19 votes
Print
Classic Chocolate Chip Cookies (grain-free)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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!
Course: Dessert
Servings: 24
Calories: 80 kcal
Author: Detoxinista.com
Ingredients
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!
Recipe 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!

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Comments

Shasta

Just made these and they were amazing!! Thank you so much for the recipe!

Chantal

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!

Monika

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

Sara

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).

Anna

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!

Abby

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

    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!

Annie

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

Gina

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.

Debi

How would I incorporate oatmeal in this recipe?

dibster

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 !

Lourdes

If I have no blanched almond flour, just regular almond flour, still ok?
Thx

Joanne

These cookies are tasting delicious here in Ireland. …perfect comfort healthy snack for our cold weather! ; )

sherry s.

Hi, do you think these would work with whole wheat flour and butter?

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!

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.

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!

kate

is it 2 tablespoons hard coconut oil then melted, correct? Thanks!

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