Grain-free Chocolate Chip Cookies
Grain-free Chocolate Chip Cookies- all you need is one bowl and 8 simple ingredients to make these delicious paleo-friendly cookies!
One of my favorite things about this time of year is that it’s socially acceptable to eat copious amounts of cookies. Cookies for breakfast, cookies for a snack, cookies for lunch and dinner. It’s the holiday season and anything goes.
While I always love a good variety of holiday cookies, it’s not Christmas if I haven’t made homemade chocolate chip cookies. There’s just something about the classic flavor that can’t be beat.
Although my go-to recipe is my Best Vegan and Gluten-free Chocolate Chip Cookies, I decided to venture out and try something new with these Grain-free Chocolate Chip Cookies.
I’m usually hesitant to bake anything grain-free because it often requires purchasing a slew of starches and gums, but then I got my hands on Bob’s Red Mill Paleo Baking Flour and the grain-free stars began to align.
Bob’s paleo flour takes the guesswork out of grain-free baking with a customized blend of almond flour, arrowroot starch, coconut flour and tapioca starch. It can be used for grain-free pizza crust, flatbread, crackers, pancakes, brownies, cakes, cookies…pretty much anything your paleo-loving heart desires.
It’s a great option for gluten-free eaters or those that might prefer low carbohydrate alternatives. Or even if you just feel like trying something new. I personally don’t subscribe to a gluten-free or low carb diet but I thought these cookies were delicious!
I tested them with a regular egg and a flax egg and they both turned out beautifully. You’ll see that the recipe calls for an entire cup of chocolate chips which might seem like a lot but considering the soft and fluffy texture of the cookies, I found 1 cup to be just the right amount.
Besides, who ever complained about a cookie with too many chocolate chips? :)
Grain-free Chocolate Chip Cookies
Yield: 1 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1 and 1/4 cup Paleo Baking Flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar
- 1/3 cup solid coconut oil
- 1 flax egg or pasture-raised egg
- 1 teaspoon vanilla
- 1 cup dairy-free chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and egg. Continue to mix for another 30 seconds.
With the mixer running add the Paleo Baking Flour, baking soda, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. Mix again for another 10 seconds. Stir in the chocolate chips at the end with a spatula.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Gently press down on the tops of each then bake in the oven for about 12 minutes, or until edges are light golden brown.
Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days.
*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
These look like perfection! Always like to try new grain-free cookie recipes.
Yes they are perfection!!! I doubled the recipe!
After cooling I dipped the cookie in 85% Pascha chocolate!!!
Divine! I would love to leave a photo b4 they disappear!
I agree – chocolate chip cookies are an essential classic. And spritz cookies too. :) I’d definitely give these grain-free cookies a try, they look so soft and chocolate-y!
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Awesome ingredient list! I’ll have to check out that flour. I love making all different kinds of cookies, but I agree that you just can’t go wrong with a classic chocolate chip – and a healthy ingredient list makes them even more enjoyable to me!
Good evening! I made these cookies today. I didn’t have the Paleo flour so I used Bob’s Red Mill gluten free baking blend. They aren’t as pretty as the picture but so good! Crispy & chewy! Great flavor! My batter looked very crumbly so I wasn’t sure they’d turn out. I added a little water.. might not have needed but it didn’t hurt anyway…Then I made balls with my clean hands, lol & flattened them out. They held together fine! Everyone loved them. Almost gone! Gonna make again soon! I just now took out my lentil loaves with the ketchup, maple, balsamic glaze from oven. Look beautiful & I can’t wait to try! :)
Thanks so much for the review, Diana! I’m kind of surprised they turned out good with the GF blend bc it’s entirely different from the Paleo blend. Not something I would recommend but happy it wasn’t a disaster for you! :)
You are right not to recommend it! Ha! I guess the Paleo flour is the one to use! Don’t substitute. That explains the crumbly batter! But they did taste great! I need to get some of that flour! :)
Definitely not me complaining about extra chocolate chips!!! Classic chocolate chip cookies are just the best! I need to try their paleo flour – it’s fun to experiment and play around!
This recipe was a fail and I should have read the reviews before attempting to make it. The dough is dry and doesn’t bind well.
Sorry they didn’t turn out for you, Maria. There was only one review that was left by someone who made the recipe and they used the wrong flour. Did you use the specific flour listed- Bob’s Red Mill Paleo Flour?
If you used any other flour it would change the recipe entirely.
I did! I’m not sure what went wrong. I used all the exact same ingredients. But for some reason my dough turned out really dry and didn’t bake well.
That’s so weird! I made them twice and they held together fine and weren’t dry at all. Did you use a flax egg or a regular egg? A flax egg is 1 tablespoon ground flax seed + 3 tablespoons water.
That’s probably where it went all wrong! The recipe I used for the flax egg was with less water. I’m going to try these again tomorrow and see how it goes. Thank you!
This is a keeper!
I have made alot in my years in the kitchen!
I did leave a previous post but this is worth repeating.
I doubled my recipe,(your recipe, hahah), once cooled
dipped them in 85%Pascha chocolate.
These are for my husband.
I don’t eat sugar.
Oh another di oneness….the house smelled incredible.
Thank you Sarah.
Calls for an egg, but does not say when to add it in the instructions.
I did make this and the recipe is very nice.
Sorry about that! I’ll fix it now. Thank you for the review!
I was out of coconut sugar so I had to use light brown. Also had to use half Kerry Gold butter and half coconut oil. Everything else was as the recipe called for and man oh man these were delicious! I’ll have to follow the recipe exactly next time and hopefully get the same great results.
Just made these Coconut-Chocolate Chip monsters, and they are delicious! I used Brown Coconut Sugar and they turned out great. Thanks for sharing this recipe!