Grain-Free, Gluten Free Chocolate Chip Cookies

by Amy on 02/05/2011

  

Grain Free Gluten Free Chocolate Chip Cookies
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These cookies are gluten free, grain free and contain only real food ingredients…and they ROCK!

Grain Free, Gluten Free Chocolate Chip Cookies
by Amy Love, Real Food Whole Health

1 c organic butter (from grassfed cows preferred), softened
1/2 cup organic sucanat (or other natural sugar)
2 pasture-raised eggs, beaten
1 TBL organic high-quality vanilla extract
1 tsp unrefined sea salt
1 tsp baking soda
3 cups blanched almond flour (fine ground)
2 cups finely ground, dried, unsweetened coconut flakes (not coconut flour)
1 cup chocolate chips (at least 60% cocoa content or higher)
½ cup ground pecans or walnuts, preferably organic, soaked and dehydrated

Preheat oven to 350 F.

In a large glass bowl, cream butter and sucanat. Mix well. Add eggs and vanilla extract and mix until smooth. In a separate glass bowl, mix salt, soda, almond flour and coconut flakes. Add dry ingredients to the wet ingredients. Stir in chocolate chips and nuts.

Spoon onto parchment lined cookie sheet by the tablespoon full, spacing about 2” apart. Bake at 350 for about 10-15 minutes or until slightly browned. Do not over bake.  Allow to cool on cookie sheet for about 5 minutes before moving them to cooling racks finish cooling. Store in an airtight container. Makes about 2 – 3 dozen cookies, depending on how big you make them.

Notes:

*Dairy-free? Use coconut oil or ghee in place of butter
*Maple syrup can replace sucanat
*This is an edited recipe to simplify and improve upon texture. If you still have our older version, no worries- it still “works” and is delicious!!


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{ 16 comments }

Julie February 5, 2011 at 4:03 pm

Ummmmm yummmmmm! Will for sure be making these this weekend! Thanks for the recipe. Loving this website too! Real Food Whole Health is so true.

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Amy February 5, 2011 at 4:22 pm

Thanks so much, Julie!! I appreciate it- enjoy those cookies :-) They don’t last too long around here!!

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Michaeleen February 5, 2011 at 8:41 pm

Do you have a resource or recipe for the “blanched almond flour”? I soak and dry almonds (for a living!) but is it simply grinding them finely – like into an almond meal?

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Amy February 6, 2011 at 5:00 pm

Hi Michaeleen! Thanks for stopping by. Well, I use Honeyville’s almond flour (or almond meal, pretty much the same thing) I find Bob’s Red Mill is too coarse- if I don’t grind my own. Yes, it’s just grinding them up- in a food processor or high speed blender like a VitaMix- just be careful not to get almond butter! LOL. Short pulses and small batches seem to be the ticket. Hope that helps! Thanks again! :-)

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Chickiepea February 7, 2011 at 9:09 pm

YUM! These look divine!!

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Amy February 8, 2011 at 10:32 pm

Howdy Chickiepea :) Thanks- they are super tasty IMHO :P

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Melanie February 8, 2011 at 9:24 pm

these look great! I’ve never used maple syrup to sweeten cookies, and I’m not sure why. I think they would bring the perfect sweetness :)

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Amy February 8, 2011 at 10:32 pm

Hi Melanie! Welcome. Thanks so much for your comment- do try it- it’s so good! Amy :)

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christy February 11, 2011 at 5:37 pm

these look amazing..and not just for healthy…but amazing for any kind of cookie! i love that they have all sorts of goodness in them…coconut oil, almond, sucanet…i wouldn’t feel nearly as guilty eating them…and i suspect i would actually feel better than when eating a traditional cookie. thank you for sharing with tuesday night supper club!

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christina February 17, 2011 at 10:56 pm

um when I tried to make this it appeared to be TOOOO much flour about halfway in. I added about a cup of almond milk to just get it moving around. Possible there was an error?

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Matt February 17, 2011 at 11:10 pm

Hey Christina, Nope, no error, just triple checked it. I make these all the time and have never had to add any additional liquid. Two things: First, make sure you do the wet ingredients first. Add dry ingredients to wet and stir well. It’s a nice thick cookie dough (like most are, it holds it’s shape, not runny like a cake batter or anything) Second, if you are maybe using a very coarse almond meal, maybe that’s a difference? Did you use both butter AND coconut oil and maple syrup and sucanat? Just trying to see if there was enough liquid on that end. Sorry it didn’t work out for you, but the recipe is printed correctly. I hope you’ll write back so we can make sure that any subs you made are noted for others! :)

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Matt February 17, 2011 at 11:10 pm

Oops, and this is Amy, not Matt, LOL!

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krista April 14, 2011 at 11:37 pm

I just made these and the second batch is baking in the oven while I eat the first!!! traditional gluten free cookies are so heavy and refined, this is just what I have been looking for for so long!!! YAYYYYYYY!!! SO yummy and exciting! Only thing is if you don’t enjoy the strong taste of coconut use only butter and maybe half the amount of salt- think Ill try that next time!

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Amy April 14, 2011 at 11:51 pm

Hi Krista! I’m so glad you enjoyed them and thanks for your suggestions about using only butter/reducing the salt. Everyone’s salt meter is probably a little different and strengths of different salts too! :-) Excellent point. I know exactly what you mean about gluten-free goods. I firmly believe that gluten-free folks should NOT be eating mixed flour products (one or two is fine, but when you’ve got 4-5 different flours in one recipe- that’s NOT good for you). When someone has food allergies, almost certainly they have a damaged gut and a damaged gut does not need MORE items that are hard to digest. This is why we take gluten out to begin with. So mixing all those different flours (grains and beans and nuts together- oh my!) is just going to damage it further. I really strive to make my items with just one and MAYBE occasionally two flours (in that case, rice and then a nut/coconut flour to lower carb count) and that’s it. :-) Enjoy!!! Nothing like cookies warm out of the oven!

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Beverly June 4, 2013 at 11:20 pm

Hello Amy,
I printed this out ages ago – it says it was posted on 2-5-11. They have different ingredients though – they start with 1/2 cup butter and 1/2 cup coconut oil and they used maple syrup & sucanat as the sweeteners.. did you change them up a bit?

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Amy June 10, 2013 at 3:00 pm

Hey Beverly, We did shift a few things, though the old recipe still works well…just wanted to shift the texture a little. :)

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