Grain-Free Chocolate Chip Cookies (almond and coconut flour)

5 from 2 votes

Grain-Free Chocolate Chip Cookies (almond and coconut flour)

These Grain-Free Chocolate Chip cookies made from almond and coconut flour are incredible. They have an amazing thick texture and are loaded with chocolate chunks. These cookies are grain-free, gluten free, soy free, and peanut-free. They can EASILY be made dairy free as well.

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Keyword: gluten free, grain free, soy free

Servings: cookies

Calories: 286kcal

Author: Emily Meyer | Eat or Drink

Equipment

Stand Mixer with Paddle Attachment

Ingredients

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

Instructions

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.

Video

Notes

I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition