Grain-Free Dark Chocolate Chip Cookies

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Deliciousness

Grain-Free Dark Chocolate Chip Cookies are chewy, moist, and delicious! They are not overly sweet, using maple syrup and dark chocolate chips as the only sweeteners.

This recipe does not use any gluten-free mixes that often contain refined starches, xanthan gum, and bean flours (which can be bitter and/or difficult to digest). Almond meal or flour is used in place of any grain-based flours making these cookies more nutrient-dense, grain-free, and gluten-free.

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Only 7 Simple Ingredients in Grain-Free Dark Chocolate Chip Cookies

Grain-Free Dark Chocolate Chip Cookies have only 7 ingredients.

There is an option to add baking soda. They get slightly puffier, but I can’t really tell the difference. I’d just leave it out if you like a nice, dense, chewy cookie!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24-30 cookies
Ingredients
  • ½ cup unsalted grass-fed butter or virgin coconut oil
  • ½ cup pure maple syrup
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2½ cups almond flour or almond meal
  • ½ teaspoon baking soda (optional)
  • ½ teaspoon sea salt
  • 1 cup bittersweet or dark chocolate chips
Instructions
  1. Heat a heavy-bottomed saucepan over low heat and add butter or coconut oil. Heat until just melted (it should not start to fizz or bubble), then remove pan from heat. Whisk in maple syrup.
  2. If mixture is not too hot, whisk in egg and vanilla. If mixture is too hot, transfer to a mixing bowl and whisk in egg and vanilla.
  3. Add almond meal, baking soda (if using), and sea salt. Mix until well combined.
  4. Fold in chocolate chips.
  5. Using a rubber or silicone spatula, put cookie dough into a storage container and refrigerate until firm, about an hour (or overnight).
  6. Preheat oven to 350 °F and line baking sheet with parchment paper.
  7. Take cookie dough out of the refrigerator and place walnut-sized balls onto lined baking sheet about ½ inch apart. Gently flatten out cookie dough to desired shape. The cookies will not spread out much since they are made with almond flour. Just make the number of cookies you'd like and save the rest of the dough in the refrigerator for the next time you need some more cookies!
  8. Bake 12 minutes and carefully rotate cookie sheet 180 degrees. Bake another 3-5 minutes or until golden brown.
  9. Remove from the oven and let cool for about 5 minutes on the cookie sheet. This will help them to firm up. Using a metal spatula, place cookies onto cooling rack or large plate.
  10. Store extra cookies in a sealed container in the refrigerator.

Enjoy!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Try More Dessert Recipes on Cook Love Heal:

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

Golden Milk Latte with Turmeric and Cardamom

Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)

Chocolate Coco Truffles

Gluten Free and Vegan Chocolate Chip Cookies

 

Gluten Free and Vegan Chocolate Chip Cookies

My daughter Isabel and I made our first cooking video together a few weeks ago. Well, actually, my daughter invited me to come do a video with her for her Curly Girl youtube channel. We decided to make Gluten Free and Vegan Chocolate Chip Cookies because they are such a delicious treat, especially for people on gluten-free or vegan diets. I have been on a gluten-free diet for many years and appreciate finding recipes that are simple, tasty, and healthy.

vegan Choc Chip cookies-3

We used Bob’s Red Mill gluten-free all-purpose flour to make our cookies, but we have also had success using plain brown rice flour or other gluten-free all-purpose flour mixes. I like Bob’s Red Mill gluten-free all-purpose flour because it does not contain xanthan gum, which is known to be an intestinal irritant. The ingredients in this mix include: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. Because of the bean flours in the mix, it tastes unpleasant before it has been cooked, so don’t try eating the cookie dough before it is baked!

Gluten Free and Vegan Chocolate Chip Cookies
 
These cookies are perfect for the occasional treat for someone who is on a gluten free and/or vegan diet.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen cookies
Ingredients
  • 1 tablespoon flax seed meal (ground flax seed)
  • 2 ½ tablespoons water
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¾ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose gluten-free flour (such as Bob's Red Mill)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate chips
Instructions
  1. In a small bowl or cup, mix together flax seed meal and water. Let sit for 5-10 minutes, or until the mixture has the consistency of a beaten egg. This is your “flax egg.”
  2. In a small bowl, whisk together coconut oil, almond or cashew butter, maple syrup or agave nectar, and vanilla extract. Add “flax egg” and mix to combine.
  3. In a larger bowl, whisk together flour, baking soda, and sea salt.
  4. Combine wet and dry ingredients in the larger bowl. Mix until smooth with a wooden spoon. Add chocolate chips. Batter will be sticky.
  5. Transfer dough onto 1 or 2 sheets of wax paper or parchment paper. Fold paper over the dough to make cookie dough “logs.” Put the logs into the freezer for about 15-20 minutes, or until dough has become firm.
  6. Preheat oven to 375 degrees F.
  7. Line a cookie sheet with parchment paper. Spoon 1-2 tablespoons of dough at a time onto the cookie sheet and form into round cookie shapes, leaving about an inch of space between cookies. These cookies will not flatten out a huge amount, so you can flatten them a little before baking them.
  8. Bake cookies for 8-10 minutes, or until cookies begin to flatten and are golden brown on the bottom.
  9. Remove cookies with a spatula onto a plate and serve warm.
Notes
  1. Leftover cookie dough can be wrapped up well and stored in the freezer for up to a month and taken out as needed to make a sheet of cookies.

These cookies don’t spread out as much as normal cookies do, so be sure to flatten them out a bit before baking.

vegan Choc Chip cookies-5

These cookies go great with a glass of almond milk or coconut milk!

vegan Choc Chip cookies-6vegan Choc Chip cookies-7

Kid-approved! Please check out the video on Isabel’s Curly Girl channel.

Play Video

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Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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