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Kelly the Kitchen Kop

The BEST Grain Free Chocolate Chip Cookie EVER

33 Comments

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Grain-free chocolate chip cookies

The BEST Grain Free Chocolate Chip Cookie EVER

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!

We tried this chocolate chip cookie recipe 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.

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Grain-free Chocolate Chip Cookies

Thanks, Jenny from Nourished Kitchen, for this recipe! (My notes are in italics)
Servings: 24 cookies
Author: Jenny via Kelly the Kitchen Kop

Ingredients

Instructions

  • Preheat oven to 375* F.  Whisk almond flour and coconut flour with salt, baking soda and sugar.
  • In a separate bowl (I used my Beloved Bosch! Here's where to find one), beat coconut oil, eggs and vanilla together.
  • 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.)
  • Spoon the batter onto a 
    -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. *See my recipe notes below.)

Notes

Note:  The serving size says 24 cookies, but I used a 1" cookie baller and got about 44 smaller cookies.  Be sure to push them down a bit on the pan though to flatten the top, because these don't flatten out in the oven like most cookies.  They'll end up being the exact shape they were when you put them into the oven, FYI.  For these smaller cookies, 11 minutes was the perfect baking time for my oven.
 

That's it, so simple!

Or find more grain-free recipes and ideas here.

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Comments

    • Kelly the Kitchen Kop says

      Hmmmm, I’m not sure how to describe it except to say they’re JUST like a “regular” chocolate chip cookie. So maybe a little cakey.

      Reply

  6. Dutchie says

    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….

    Reply

    • Kelly the Kitchen Kop says

      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!

      Kelly

      Reply

  7. Michelle Goldstein says

    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 http://www.honeyville.com. I order 5 lb packages of the blanched almond flour and store in the refrigerator. Hope that helps!

    Reply

  10. Commenter via Facebook says

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

    Reply

  13. Commenter via Facebook says

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

    Reply

  16. kristin konvolinka says

    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?

    Reply

    • KitchenKop says

      Kristin,

      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. 🙂

      Kelly

      Reply

  17. Commenter via Facebook says

    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.

    Reply

  19. amber jackson says

    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!

    Reply

  20. norma says

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

    Reply

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