Grain-Free Chocolate Chip Cookies

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
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 cookies
  • 90 grams coconut flour
  • 200 grams almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup butter, melted
  • ½ cup maple syrup
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  1. In a large bowl mix together the coconut flour, almond flour, baking soda and salt.
  2. In another bowl, whisk the eggs. Whisk in melted butter, maple syrup and vanilla.
  3. Add wet ingredients to the dry ingredients and stir to combine. Stir in chocolate chips.
  4. Chill the batter for ½ hour. This allows the flours to absorb the wet ingredients and firm up.
  5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  6. 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.
  7. Bake in preheated oven for 12-15 minutes, until lightly browned. Allow to cool before removing from the baking pan.
  8. Best served fresh, but they can also be frozen.


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