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Grain Free Chocolate Chip
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Katrina's Grain Free Chocolate Chip Cookies

Katrina’s Grain Free Chocolate Chip Cookies aka "Paleo Chocolate Chip Cookies" call for a mixture of almond meal and coconut flour in place of wheat flour and are sweetened with coconut sugar and honey.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 1 cup 112 grams almond flour or Trader Joe’s almond meal
  • ¼ cup 30 grams coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup coconut sugar or use ½ cup coconut sugar and ¼ 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
  • ¾ to 1 ¼ cup chocolate chips

Instructions

  • 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.

Notes

The yield is approximate, and thus number of cookies may vary. I used tablespoon size balls of dough. You can also chill the dough and shape it later if you prefer. This helped the cookies spread in a more even fashion, but it didn't seem to make them any thicker.