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Grain-Free Chocolate Chip Cookies:

I wanted to create some yummy grain-free chocolate chip cookies per Todd’s request. Well lets be honest, he didn’t request the grain-free part, but I am all about it so it was only inevitable. If Todd loved these cookies then it is guaranteed your picky eaters will love them too.

Ingredients you will need:

  1. Almond flour
  2. Coconut oil
  3. Vanilla extract
  4. Primal Palate Maple sugar (substitute coconut sugar or any type of sugar you use)
  5. Baking soda
  6. Salt
  7. Chocolate chips
  8. Egg

How to prepare dough:

Making these cookies are SIMPLE. I added all the wet ingredients to a medium bowl and whisked together ingredients. Then I added the dry ingredients and mixed. Lastly, I folded in the chocolate chips, covered the bowl, and let sit in the refrigerator for an hour.


Once the batter is chilled I use a small ice cream scooper and scoop out 12 balls. I gently pressed down with my hand but didn’t flatten completely. Time may vary, I baked mine in my convection oven on 350 F for 8-10 minutes. If you like them soft and chewy I would recommend 7-8 minute and letting them sit on baking sheet for a couple minute before transferring to a wired rack.


I like to store mine in an airtight container at room temperature for a few days or in the freezer for a rainy day. These also make for the perfect addition for some bomb chocolate chip ice cream sandwiches.

Grain-Free Chocolate chip cookies

Makes 12 cookies


  • 1/4 cup coconut oil softened not melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup Primal Palate maple sugar substitute any sugar you use
  • 1 1/4 cup almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2-3/4 cup chocolate chips Substitute favorite chocolate bar (chopped)


  • Mix wet ingredients
  • Add in dry Ingredients and mix
  • Fold in chocolate chips
  • Refrigerate dough for at least 30 minutes ( I did an hour)
  • With a small ice cream scoop, scoop batter onto a lined baking sheet, and top with extra chocolate on top for good measures
  • Bake 350 F for 8-10 minutes
  • Once done let rest on baking dish for 5-10 minutes
  • Carefully transfer to a wired cooling rack
  • Keep stored in an airtight container at room temperature or in refrigerator