I have made a bunch of batches of healthified chocolate chip cookies in my day, but these turned out above expectations, both in taste and texture. When it comes to a cookie, you either fall in the camp of crunchy or chewy, and I’m a lover of the latter. This recipe is grain-free, dairy-free and paleo-friendly. Enjoy as is, or top with some banana n’ice cream for a decadent (but still blood sugar balancing) dessert.
Grain-Free Chocolate Chip Cookies
- hand mixer or stand mixer
- 2 1/4 cup almond flour
- 3/4 cup coconut sugar
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 eggs beaten at room temperature
- 1/4 cup melted coconut oil
- 1/4 cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with parchment paper
- In a large bowl or stand mixer, mix the almond flour, coconut sugar, coconut flour, tapioca flour, baking powder, baking soda, and salt. Stir to blend.
- In a separate bowl, whisk together the eggs, melted coconut oil, coconut nectar or maple syrup, and vanilla. Pour the wet ingredients into the bowl with the flour mixture. Beat until a dough is formed. Add the chocolate chips and beat again. Transfer the dough to the refrigerator and chill for 10-15 minutes.
- Once the dough has chilled, use a cookie scoop or your hands to gather about 2 tablespoons of dough and roll into balls of equal size. Place them about 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until edges have started to turn golden brown. Cookies will be soft to the touch when you take them out of the oven, but they will firm as they cool. Allow the cookies to cool on the baking sheet, about 30 minutes, before serving.