I baked six rounds of these cookies in a quest to make them perfect. Gluten, and grain free cookies are not easy to create! I’ve availed myself to many resources over the last year or so, learning more and more. America’s Test Kitchen has many articles to troubleshoot gluten free baking, including this one. Thankfully, with this recipe, I’ve done the work for you.
We are all after that perfectly chewy interior and crispy exterior, aren’t we? I’m happy to report these hit the mark, and I bake them more often than I should probably admit.
After finding that the combination of almond flour, coconut oil, and coconut sugar was the clear winner, I set out to find the best way to store them to keep their freshness. This is often an issue with grain free cookies, as there is no gluten to keep them bound together.
These cookies, unsurprisingly, are best the day they are made. However they stay very tasty for up to 5 days. They will get softer with each day after baking, so I like to store them in the refrigerator to keep them firm.
ingredients in the ultimate grain-free chocolate chip cookies:
Almond Flour – I love using almond flour to bake, as you have likely noticed in my baked goods recipes (such as my Gluten Free Carrot Cake and Berry Zucchini Cake). It imparts a great moisture and texture to baked goods with its fat and protein content.
Coconut Oil – Coconut oil aids in these cookies holding together, since it solidifies at room temperature. There are no grains or gluten in these, so they do need help to stay together well. Coconut oil helps.
Coconut Sugar – I bake often with coconut sugar, especially in recipes where I want a deep and caramelized sugar flavor. It’s available in many markets these days, as well as online via amazon and other online sources.
Dark Chocolate – I often chop large bars of dark chocolate in my recipes, I find that the chunks melt beautifully and disperse evenly throughout the dough.
“What else can i use?”
- The coconut oil in this recipe is minimal, and truly does not give off a coconut flavor in the recipe. However, if you prefer not to use it, you can sub in butter instead. I wouldn’t use olive oil, since it’s liquid at room temperature and will change the texture of the cookie, making it too soft.
- If you don’t have coconut sugar, simply use brown or granulated sugar instead.
- I like to use chopped chocolate often in my cookies, but using the same amount of chocolate chips will work great as well.
If you make these cookies, and you definitely should, be sure to send me a message on Instagram or even share a photo on your stories and tag me so I can see! I love to hear from you, and hope you enjoy them as much as we do.
The Ultimate Grain-Free Chocolate Chip Cookies
- Standing or handheld mixer
- Large rimmed baking sheets
- 2 cups blanched almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/3 cup coconut oil, room temperature
- 1 tbsp unsweetened coconut yogurt can sub any yogurt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 3/4 cup dark chocolate, chopped
- In the bowl of a standing mixer, or with a handheld mixer, cream together the coconut oil and coconut sugar for 2 minutes.
- Add the egg, yogurt and vanilla and mix with a spatula or wooden spoon to combine.
- To the wet ingredients, add the almond flour, baking powder, baking soda, and salt.
- Mix for 10-20 seconds until just combined.
- Fold in the dark chocolate to incorporate.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silpat.
- When ready to bake, scoop out cookies with an ice cream scoop or 2 Tablespoons about 3 inches apart.
- Bake for 12-15 minutes, rotating halfway, until lightly browned on the outside and just cooked through. They will harden as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Let finish cooling and enjoy! These will keep for 3-5 days.