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Scrumptious Chocolate Chip Cookies (Grain and Gluten-free!)

Written by Tiffany H

These cookies surprised me.

Like mouth-drop-open kind of surprise. I have tried so many cookies with almond flour and non-conventional sweeteners, and eh. They were ALL eh. Like never make again, totally-forget-they-existed-except-for-the-faint-annoyed-feeling-of-wasting-money-on-something-that-didn’t-taste-good eh. Again.

Anyway! When I found this recipe, I said no way. I’m not making a whole batch only to waste more of my not-cheap almond flour. So I cut it in half, whipped it up (surprising myself with how easy it is), baked it and presented Hubby with a plate full after supper. He ate all of them. (I helped, but I find it important to note that he ate more than me). 😉 Then he went to the kitchen and cleaned off all but two on the cookie sheet. I think this recipe is a win.

So I’m sharing it! The original came from the lovely Elana over at Elana’s Pantry.

Cookie Dough!

Super easy dough.

Add a bit more almond flour!

Mmmmmm, add chocolate chips and taste the dough. Good enough to eat plain!

Mmmmmm, add chocolate chips and taste the dough. Good enough to eat plain!



Flatten them slightly. Or don't if you want them taller.

Flatten them slightly. Or don’t if you want them taller.

Oh my...

Oh my…

DSC_0552 DSC_0553 DSC_0556 Gluten Free chocolate chip cookies
I would love it if you try them, if you would share your thoughts below (and pics on the Facebook page)! As a side note, since I couldn’t get the recipe posted right away due to hosting issues, I got to see how well these babies freeze. Well, I say, well. 😉 Enjoy!

5 from 1 vote
Scrumptious Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Absolute easiest and one of the best chocolate chip cookie recipes I have, even including 'real' gluten/sugar ones!
Author: Tiffany H
  1. Mix top three ingredients (dry) in bowl with wooden spoon.
  2. Add oil, maple syrup and vanilla. Mix well. You might need a tbsp. or more almond flour at this point, depending on how wet it is.
  3. Add chocolate chips. (Feel free to add more than called for!)
  4. Drop by heaping tablespoons onto parchment paper lined cookie sheets.
  5. Bake at 350* 8-10 minutes or until slightly brown around the edges.
  6. Let cool 5 minutes, enough to set up, then devour!
Recipe Notes

I have not tried it in this recipe, but I highly recommend NOT using Bob's Red Mill almond flour. It has very poor results in most almond flour recipes. I used Honeyville Blanched Almond Flour and it worked wonderfully. I've heard good things about the Wellbee's brand also.
If you want a few more nutrients in your sweetener you could 50/50 the maple with local raw honey, or if you're a fan of honey flavor, do the full 1/2 c. honey.

Adapted from Elana's Pantry

About the author

Tiffany H

Hi! I'm Tiffany, mama to the handsomest little boy and sweetest little girl, and wife to the best man ever. I love my Savior, being a housewife, mama and personal 'bakist' to the hubby, living naturally, and making real food taste yummy. I hope you enjoy this little glimpse into my crazy, happy life. Join me on the journey, let's get to know each other!

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