Grain-Free Chocolate Chip Cookies

Gluten Free Cookies | 0 comments

I tried making cookies using only almond flour – but they spread all over the pan, and didn’t really have the cookie texture I was looking for. So I came up with this recipe that includes coconut flour, and they turned out great.

Grain-Free Chocolate Chip Cookies

Joan Donogh
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dessert
Servings 24 cookies


  • 90 grams coconut flour
  • 200 grams almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup butter melted
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • 1 cup chocolate chips


  • In a large bowl mix together the coconut flour, almond flour, baking soda and salt.
  • In another bowl, whisk the eggs. Whisk in melted butter, maple syrup and vanilla.
  • Add wet ingredients to the dry ingredients and stir to combine. Stir in chocolate chips.
  • Chill the batter for 1/2 hour. This allows the flours to absorb the wet ingredients and firm up.
  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Drop spoonfuls of batter onto cookie sheet. I use a medium cookie scoop to portion out the cookies, and I pressed down on each cookie to flatten it into a cookie shape - they don't flatten during baking.
  • Bake in preheated oven for 12-15 minutes, until lightly browned. Allow to cool before removing from the baking pan.
  • Best served fresh, but they can also be frozen.



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