For the past couple of months I’ve been telling Katrina I’d try her grain free chocolate chip cookie recipe. The recipe calls for coconut sugar, coconut flour, almond meal and a few other things I just never seemed to have on hand at the same time. That all changed this weekend. I went on an “alternative baking ingredients” shopping spree and bought everything I needed for “Katrina’s Grain Free Chocolate Chip Cookies” aka Paleo Chocolate Chip Cookies.
Grain Free Chocolate Chip Cookies Flavor
Because of the coconut flour, coconut oil and coconut sugar, they most certainly do have a coconut flavor, but it’s not too strong and it actually enhances the cookies. They’re dense and chewy in texture and have a lovely brown hue. In short, they are fantastic. Thanks so much to Katrina for the recipe!
Still Making These!
I’ve made these cookies several times since posting and have updated the recipe a bit. Katrina likes using raw honey. I prefer using 3/4 cup of coconut sugar and omitting the honey entirely. I also like making the cookies larger, so instead of tablespoon size balls I divide the dough into 8 large mounds. For the almond flour, any kind will do, but I’ve gotten the best results with very fine almond flour. King Arthur makes a good one.
Katrina’s Grain Free Chocolate Chip Cookies
- 1 cup 112 grams almond flour or Trader Joe’s almond meal
- 1/4 cup 30 grams coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar or use 1/2 cup coconut sugar and 1/4 cup honey
- 6 tablespoons coconut oil room temperature
- 6 tablespoons almond butter I’ve used both sweetened and unsweetened
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3/4 to 1 1/4 cup chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Combine the almond flour, coconut flour, baking soda and salt; set aside.
- In the bowl of a stand mixer, combine the coconut sugar, coconut oil and almond butter. Beat until well combined, then beat in the vanilla and egg.
- Add the almond meal mixture and stir until combined, then stir in the chocolate chips.
- Shape the dough into 8 large balls. You can bake these immediately or refrigerate until ready to use.
- Arrange on a parchment lined baking sheet, spacing 3 inches apart, and press tops down slightly.
- Bake for 10-14 minutes (mine take 12). Let cool on the baking sheet for 3-5 minutes, then move them to a cooling rack to cool completely.