Grain-Free Chocolate Chip Cookies
These soft, chewy grain-free chocolate chip cookies bake up golden on the edges with gooey centers and melty chocolate pockets. They’re made with almond flour, naturally gluten-free, and finished with flaky sea salt — bakery-style flavor using simple ingredients.
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SERVINGS: 12 cookies
Ingredients
- 1 ¾ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1/3 cup coconut sugar
- ¼ cup melted butter slightly cooled
- 1 medium egg room temperature
- 1 teaspoon vanilla bean paste or extract
- ½ cup dark chocolate chunks or chips
- Flaky sea salt optional for finishing
Instructions
Enable step-by-step mode- Melt the butter and allow it to cool slightly.
- Whisk the coconut sugar into the melted butter until smooth.
- Add the egg and vanilla; whisk until creamy.
- In a separate bowl, combine almond flour, coconut flour, baking soda, and salt.
- Add dry mixture into the wet ingredients and stir until a dough forms. Fold in chocolate chunks.
- Chill dough for 15–20 minutes.
- Preheat oven to 350°F. Scoop dough into 10–12 cookies on a baking sheet and flatten tops slightly.
- Bake for 9–11 minutes, until edges are set and centers look soft.
- Sprinkle flaky salt on top and allow to cool before serving.