These Chocolate Chunk Grain-Free Cookies are incredible. They have an amazing thick texture and are loaded with chocolate chunks. Made with almond and coconut flour for a healthier grain-free and gluten free cookie option. These cookies are grain-free, gluten free, soy free, and peanut-free. They can EASILY be made dairy free as well.
It doesn’t matter if you’re always grain-free or just do it now and then for the health of it, these cookies are amazing. Bring them to a party and no one will even know or care that they’re made from almond and coconut flour.
Normally Eat or Drink recipes are egg and dairy free but these cookies DO contain eggs and can be made with butter. You can easily make them dairy free though, just see suggestions in the recipe card. However, if you want an egg free recipe I suggest trying these vegan cookies instead.
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Where can I buy Almond and Coconut Flour?
If you’ve never baked with almond and coconut flour but want to give it a try this is a great recipe to start with. These cookies are pretty fool-proof.
What Kind of Chocolate Chunks should I use for these Grain-Free Cookies?
I highly suggest getting a chocolate bar and chopping up the chunks yourself. It gives you that really beautiful random shape look. It also means you can put some delicious large chunks right on top of your cookies.
I used Trader Joe’s Pound Plus Bar to create my chunks. I only needed a little less than half of that giant bar for these cookies. But I love how thick the chocolate chunks come out.
This bar is dairy free but does have may contain warnings meaning it’s made in a facility that also produces products with dairy and cross-contamination can occur.
When chopping up the chunks it’s ok and actually suggested having some very small slivers, some larger chunks, and some very small chunks. The mix of textures ends up adding a lot to these Grain-Free Chocolate Chip Cookies.
If You Do Use Small Chocolate Chips I suggest doubling the amount of chocolate used so you still enjoy that intense chocolatey flavor.
Grain-Free Chocolate Chip Cookies (almond and coconut flour)
- 1 1/4 cup coconut flour
- 1 cup fine almond flour
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt – these cookies have a very salty bite, if you prefer less salt in your sweets I'd cut this amount in half
- 1 cup softened butter – if dairy free you can use soy free earth balance or country crock plant based butter sticks
- 3/4 cup cane sugar
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/4 cup hand cut chocolate chunks – see blog post for more details
- 3 tablespoons milk – if dairy free you can use almond, cashew, oat, or rice milk
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, whisk your coconut flour, almond flour, baking soda, xanthan gum, and salt. Whisk very well since coconut flour and almond flour tend to be chunky. Make sure everything is combined and smooth.
- In the bowl of your stand mixer fitted with the paddle attachment, add in softened butter, both sugars, and vanilla. Beat until creamy, scraping down the sides with a rubber spatula if necessary.
- Then add one egg at a time, beating well after each addition. Slowly add in the flour and beat on a lower setting until combined. Again, scraping down the sides with a rubber spatula if necessary.
- Then add in your milk and mix just until combined. This will help the batter come together. Add in 1 cup of your chocolate chunks and mix on low just until combined.
- Drop the cookies onto your parchment paper-lined baking sheet using a tablespoon cookie scoop or just your hands. They won't spread too much so you only need about an inch of space in between. Press the remaining 1/4 cup of chocolate chunks onto the tops of your cookies. This creates that amazing chocolate chunk cookie-look you want.
- Bake in your preheated oven for about 10-15 minutes or until edges are just golden and the center is no longer wet to touch. They will continue to firm up as they cool. Let them cool for about 5-10 minutes so that you can pick them up without them crumbling. Once they cool they will no longer crumble.
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