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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!
Sounds interesting & easy to make…… Will try to make them, but was wondering if I can substitute coconut oil, for flaxseed oil?
Thanks
I think flaxseed oil would be a fine substitute for the coconut oil, though it may affect the flavor a bit!
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 !
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!
these were the BEST cookies ever! And I am quite picky about cookies….. wow! thankyou!!!
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.
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!
THANK YOU SO MUCH for making it easier to print out the recipes without all the pictures so I can save on ink.
You’re welcome! Hope you enjoy the recipes! 🙂
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!
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!!
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!
Yes, melted coconut oil would definitely affect the results. Glad they still tasted good, though! 😀
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!
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. 😉