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I am usually not much of a baker, but I got the urge to make chocolate chip cookies one night. I wanted them to be chewy, but they turned out fluffy and cake like. Don’t get me wrong, like a fluffy cookie from time to time, but I really wanted them to have a nice chewy texture. I changed up my recipe many times and on the final try I perfected this grain free chewy chocolate chip cookie recipe.
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I might be bragging when I say this, but these grain free chewy chocolate chop cookies remind me of the soft bake Pepperidge Farm cookies that come in the white bag. You know the kind I mean? The ones you eat and you’re like “okay just one” and then suddenly the whole bag of cookies is gone. Thats how I feel about these cookies. I would make a test batch and before I knew it they were all gone!
Usually I only have on or two taste testers, but for these grain free chewy chocolate chip cookies I had at least 10 people try them and they all gave them the stamp of approval. They also all had very similar things to say. They liked the texture and they loved the salty sweet balance. Check out the video below to see how I made these grain free chewy chocolate chip cookies.
It could not be easier to make these grain free chewy chocolate chip cookies. Just grab a large mixing bowl, a whisk and a spatula. Combine the wet ingredients in a bowl. Then in a separate bowl mix together dry ingredients. Fold dry ingredients into wet ingredients with a spatula. Slowly mix in chocolate chips and then cover the bowl and place it in the refrigerator for at least one hour. This chilling step is important so if you know you will want to bake these cookies in a hurry you can make the dough the night before and pull it out of the fridge just before you bake. Bake for 20 minutes at 350F. Allow to cool before you eat! You can find the full recipe for these grain free chewy chocolate chip cookies below.
Grain Free Chewy Chocolate Chop Cookies
ingredients:
- 1 egg – room temperature
- 1/3 cup melted coconut oil
- 3/4 cup light brown sugar
- 1.5 tsp vanilla extract
- 1 tsp salt
- 1/2 tsp baking soda
- 2 1/4 cup almond flour
- 3/4 cup semi-sweet chocolate chips
- Flaked sea saltfor topping
instructions:
- Combine melted coconut oil, brown sugar, salt and vanilla in a bowl with a whisk in a large mixing bowl
- Add room temperature egg to the bowl and whisk until smooth
- Mix baking soda into the almond flour and fold into wet ingredients with a spatula and mix thoroughly
- Add chocolate chips to the bowl and mix in
- Place dough in the refrigerator to chill for at least 1 hour
- Preheat oven to 350F and line a baking sheet with parchment paper
- Scoop about 1/4 cup of dough with onto the baking sheet and sprinkle with flaked sea salt
- Bake for 20 minutes, allow to cool and enjoy!
Thank you for such a great recipe! I made these a few days ago, and they are just delicious! I’m always on the hunt for new chocolate chip cookies, and these are really special. Nice and chewy! They also looked just as beautiful as in your pictures. (I only needed to bake for 13 minutes, but might be specific to my oven.) I’m new to your blog, and this was my first recipe, but I’ll be trying more for sure. Thanks again!
Amazing!! I am so glad to hear that. Thank you for letting me know!
Thank you for this recipe! I recently had to cut added sugar and non-whole wheat grains from my diet for health reasons and it hasn’t been exactly easy. These cookies are so chewy and delicious, one of them makes a great after dinner treat 🙂 Loving your blog!!
I am so glad you enjoy it!!!
Hi! Can I sub coconut sugar or maple syrup for the brown sugar to make these? Is it 1:1 if I do that? Thanks!! These look amazing.
Hi Molly! I tried this recipe with coconut sugar and they weren’t the same consistency… a little crispier, but if that doesn’t both you then go ahead and use that at 1:1. I would not use maple syrup. 🙂