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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!
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! 🙂
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.
Can I use another oil besides coconut? I felt the coconut flavor was too strong.
We just popped these in the oven! The batter tasted amazing!
I tried IT with hazelnuts, and we love it. They taste like Nutella 😉
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 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.
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 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?
Great recipe! These are the first cookies I made that didn’t turn out like bricks! 🙂