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!
Megan,
I noticed a lot of your cookie and cake recipes call for almond or coconut flour. Would a gluten-free oat flour (like “Bob’s Red Mill”) work just as well?
Thanks,
Cheri
These were delicious! I made them with and without chocolate chips and i actually preferred without, for once! (Which gives you an idea of how yummy the dough is!) also made them with a flax egg and with a regular egg, and both are really good. Thanks so much for the recipe! It’ll definitely be a staple!
Hi Megan.. Looking to try these… Allergic to almonds and coconut… Any other flour can substitute? o
Just made these and they were amazing!! Thank you so much for the recipe!
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!
Made these last night! Another successful recipe to hold on too. Thanks again for these amazing recipe ideas for clean/healthy eating!
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).
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!
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??
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!
These were amazing. Only thing I changed was using almond extract instead of vanilla – only because I like almond extract. So gooooooood! Thank you.
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.
How would I incorporate oatmeal in this recipe?
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 !
If I have no blanched almond flour, just regular almond flour, still ok?
Thx
These cookies are tasting delicious here in Ireland. …perfect comfort healthy snack for our cold weather! ; )
Hi, do you think these would work with whole wheat flour and butter?
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!
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.
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!
is it 2 tablespoons hard coconut oil then melted, correct? Thanks!
Great recipe! These are the first cookies I made that didn’t turn out like bricks! 🙂
I just made these and they taste delicious BUT mine didn’t change shape at all when I baked them. Is this normal? They just stayed in the round circles even after 10 minutes in the oven. Any idea why this would happen?
I really love this recipe and would like to make this as a Xmas gift (cookies in jar).. is there any way I can use coconut sugar with this recipe? I like this recipe as it uses an egg and not vegan. Thanks!
I haven’t tested it that way, so I couldn’t say for sure. Let us know if you give it a shot! You could use my other Cookie in a Jar ratios for reference: https://detoxinista.com/gluten-free-cookies-in-a-jar-paleo-vegan/
I suppose it wouldn’t work to use the dehydrated nut pulp (from making almond milk) in this recipe instead of the almond meal, would it?.
I don’t think there’s enough fat left in the nut pulp to create the same texture, but it might work if you experiment with the ingredients! Let us know if you have any success.
AWESOME COOKIES! I’m in Brisbane Australia & Yummy Used Almond meal Coconut oil softened & forgot Baking soda still AMAZING! Added 1/3 cup Coconut flour as made it a little firmer & 1/2 teaspoon of Cinnamon Nutmeg & pinch Ginger Love your Recipes Thank you 😊👌👍
I tried IT with hazelnuts, and we love it. They taste like Nutella 😉
We just popped these in the oven! The batter tasted amazing!
Can I use another oil besides coconut? I felt the coconut flavor was too strong.
They taste amazing, however was I suppose to flatten them a little? I cooked them 15 min and the the inside did not cook all the way through and they didn’t flatten at all.
Well, I just opened the oven to remove them and was completely confused as mine look nothing like yours… then I realized I have forgotten to add the baking soda! Oh crap! Oh well, they smell amazing and I am sure we can eat them as they are or as a crumble crust or something! Thanks for the recipe, I will try again! 🙂
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
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!
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!