The BEST Grain-free Chocolate Chip Cookie EVER

March 9, 2013 · 34 comments

Grain-free chocolate chip cookies

Do you love the ‘classic chocolate chip cookie’ but need to eat grain-free?  Well I’m about to make you very happy…

The taste is SO close to the originals that my kids ate 3 or 4 and I never heard the ‘what’s different’ question once!

There are many different reasons that you may be experimenting with grain-free recipes, but anyone who decides to go grain-free or dairy-free these days has it so much better than someone even a couple of years ago.  Now you have SO much support and an amazing number of recipes and ideas available to you!

NK GF DF e-book smOne invaluable resource is Jenny’s new e-book:

The Nourished Kitchen Guide to Grain-free and Dairy-free Baking, Sweets and Treats

(Click that link to read more.)

We tried the chocolate chip cookie recipe from her book yesterday and honestly have never liked a grain-free cookie recipe more.  Usually all you can taste is the nut flour or the coconut flour, but that wasn’t the case in this recipe for some reason.  It’s obvious that Jenny spent tons of time testing these recipes.

Chocolate Chip Cookies from Jenny @Nourished Kitchen:

(My recipe notes in italics)


1. Preheat oven to 375* F.

2. Whisk almond flour and coconut flour with salt, baking soda and sugar.

dry ingredients

In a separate bowl (I used my Beloved Bosch! Here’s where to find one), beat coconut oil, eggs and vanilla together.

eggs in Bosch

Beat the wet ingredients with the dry ingredients, then fold in the chocolate chips.  (Don’t skip the step of mixing the wet and dry ingredients separately before beating them together – this is especially important in grain-free recipes in my experience.)

3. Spoon the batter onto a parchment paper-lined baking sheet one tablespoon to two tablespoons at a time, and bake for 10 to 15 minutes until cooked through.  (Watch the bottom so they don’t get too brown and turn the oven temp down a little if needed.)

Makes about 2 dozen.

That’s it!  And all of the recipes in this book are that simple!

Click here to get it or to learn more:

The Nourished Kitchen Guide to Grain-free and Dairy-free Baking, Sweets and Treats

There are over 90 recipes for grain-free and dairy-free breads, biscuits, muffins, scones, cookies, cakes, cupcakes, brownies, blondies, crisps, cobblers and loads of other GF/DF treats.

Click here to buy now or to learn more

Or find more grain-free recipes and ideas here.

Jenny treats


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    { 30 comments… read them below or add one }

    1 norma March 9, 2013 at 7:52 am

    I make these once a week. they are sooooo good and easy to make. do you make your own almond meal from soaked almonds?


    2 KitchenKop March 9, 2013 at 2:11 pm

    Nope, I just bought the organic almond flour…


    3 amber jackson March 9, 2013 at 11:30 am

    I just tried the link for the Bosch and it came up looking weird and jangled up on my windows phone. Just thought you would like to know. Thanks for the recipe it sounds delicious!


    4 Susan March 9, 2013 at 11:58 am

    Its the same way for me Amber everytime I click on a link that takes me to VGN. All the categories are are jumbled up and on top of each other and I can never see what it is I’m supposed to be looking for….


    5 KitchenKop March 9, 2013 at 2:11 pm

    ACK! Thanks for telling me, I’ll make sure they know there’s a problem there!!!


    6 norma tumberg March 10, 2013 at 6:20 pm

    the link worked fine for me. :-)


    7 KitchenKop March 11, 2013 at 10:31 pm

    OK, the VGN team tells me it may be an issue with those using an older version of the Internet Explorer browser. You can update it for free here: If you try that, please let me know if it clears up you’re problem with the page.



    8 %kelly the kitchen kop% via Facebook March 9, 2013 at 12:27 pm
    9 %kelly the kitchen kop% via Facebook March 9, 2013 at 12:28 pm

    This one make THE BEST pancakes. This recipe is for the plain, basic, but I’ve added a banana to make banana pancakes, and this morning, I added pumpkin. Delish. I won’t make another recipe.


    10 kristin konvolinka March 9, 2013 at 3:42 pm

    Hey Kelly, I have a question that is slightly off the subject of chocolate chip cookies. But since you mentioned using refined coconut oil…is there a nutritional difference between extra virgin coconut oil (the stuff with the coconut flavor) or the more refined flavorless oil? I often avoid cooking with the extra virgin stuff simply because I don’t want my food to taste like coconut, but it seems like everyone recommends the extra virgin (and way more costly) oil. What do you think?


    11 KitchenKop March 9, 2013 at 11:43 pm


    Both have health benefits, but because the virgin coc oil is less refined, more of it’s beneficial properties are still intact.

    So I use the virgin whenever I can (when the taste would go well with whatever I’m making), but otherwise I’ll use the refined coc oil or some other healthy fat in my cooking like butter, olive oil, ghee, tallow or lard. :)



    12 %kelly the kitchen kop% via Facebook March 9, 2013 at 8:01 pm

    Have you used honey or maple syrup? What kind of chocolate chips do you use?


    13 norma tumberg March 10, 2013 at 6:22 pm

    I use Really Raw Honey and Enjoy Life mini chips or chunks.


    14 Dara March 9, 2013 at 10:45 pm

    Found a great source for almond flour online! Just thought I’d pass it on…


    15 %kelly the kitchen kop% via Facebook March 9, 2013 at 11:41 pm

    I use organic chocolate chips (whatever I can find) or ghiardelli (It’s too late to figure out how to spell that right).


    16 %kelly the kitchen kop% via Facebook March 9, 2013 at 11:55 pm

    Thanks. We use that brand too! I’m going to try this.


    17 %kelly the kitchen kop% via Facebook March 9, 2013 at 11:58 pm

    Btw I’ve been really enjoying your blog lately.


    18 %kelly the kitchen kop% via Facebook March 10, 2013 at 12:10 am

    Thanks Lori, I get discouraged at times with all the hours so that’s nice to hear now and then… :)


    19 %kelly the kitchen kop% via Facebook March 10, 2013 at 12:18 am

    Don’t get discouraged. You do a great job!


    20 Laura March 11, 2013 at 8:29 pm

    Can you please tell what blanched almond flour is and does it have to be blanched?


    21 KitchenKop March 11, 2013 at 10:26 pm

    I copied Jenny’s recipe so I’m not sure. I just used regular almond flour.



    22 Brittany November 17, 2013 at 6:01 pm

    I’m replying months later – blanched means the almond skins have been taken off which gives better texture. Both work fine.


    23 Michelle Goldstein March 11, 2013 at 11:52 pm

    This recipe looks great. Will need to try it. I use almond flour and coconut flour for several recipes, along with sprouted flours. Blanched almond flours have the outer skin of the almond removed, so it makes a better baked good. I believe it may be easier for digestion, also. The best price I have found is online ordering from Honeyville at I order 5 lb packages of the blanched almond flour and store in the refrigerator. Hope that helps!


    24 Dutchie March 17, 2013 at 8:18 pm

    Is it also possible to substitute the almondflour entirely for coconutflour or maybe another non-nutflour and would the ratio’s change? As I’m not really fond of nuts/nutflours….


    25 Kelly the Kitchen Kop March 18, 2013 at 12:54 pm

    It’s worth a try, but I personally don’t think I’d like it as much. Let us know if you do try it!



    26 Gail June 18, 2013 at 8:22 pm

    I use Safari (not Internet Explorer), but I still can’t get the Bosch link to work. :-(


    27 KitchenKop June 18, 2013 at 9:51 pm

    I fixed it, thanks for letting me know!



    28 Gail June 18, 2013 at 8:23 pm

    Oops. Meant to click on follow-up comments…


    29 Gail June 18, 2013 at 8:24 pm

    And one more thing…:-) I love your blog! It’s an important addition to the community.


    30 KitchenKop June 18, 2013 at 9:51 pm

    Thanks Gail!


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