Grain-free, dairy-free paleo chocolate chip cookies made with almond flour, coconut oil, and sweetened with pure maple syrup. These tasty love lumps are equal parts healthful and scrumptious.
I’ve been sitting on this recipe for far too long. You neeeeeds it like yesterday!
I’ve made these chocolate chip cookies time and again, and have been waiting for a magical occasion to post the recipe. With Father’s Day tomorrow, my mom’s birthday today (happy birthday, mother unit!!), the fact that chocolate chip cookies are timeless and really need no occasion, there is no better time than now. PLUS the summer equinox is upon us, so why not ring in the season of toasty weather and swimsuits with some goods fresh out of the easy bake oven?
AmIright? You go preheat that oven, son!
Much to my befuddlement, some of my friends are still convinced gluten-free cookies, cakes, pancakes, etc. couldn’t possibly be as good as those made with all-purpose flour. I mean, I get it. Brownies are basically my favorite thing in all the land, and it is nearly impossible to get the moist, chewy consistency + the perfect crispy top and edge without the use of gluten.
Certain textures are tough to mimic with nut meals and liquid sweeteners. Plus, looking back on some of my own first experiences with healthy gluten-free baked goods from coffee shops, I completely understand why GF had a bad reputation, especially to those who have no digestive or inflammatory issues with gluten, and therefore no occasion to eat said gluten-free lumps of caaaahdboard. But now that there are so many amazing gluten-free flours and recipes out there, the gluten-free = mleh stigma is dissipating.
These paleo chocolate chip cookies are not only my favorite grain-free cookies, but I say they give regular cookies a run for their money as well. They have a nice crisp to the outside and a chew in the center that just ooooozes on your tongue spot. Made with almond flour, coconut oil, walnuts, and pure maple syrup, they’re full of protein and healthy fat, which IMO makes them nutritious enough for brrrrefast.
Grain-free Chocolate Chip Cookies with Walnuts
Preheat the oven to 350 degrees F.
Stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon in a bowl (dry ingredients).
Whisk together the egg, coconut oil, pure maple syrup, and vanilla extract in a separate bowl (wet ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir until combined. Fold in the chocolate chips and chopped walnuts.
Scoop heaping spoonfuls of cookie dough onto a non-stick baking sheet. Note: The dough will be very sticky (this is normal), will not spread much and will maintain its shape while baking.
Bake 8 to 15 minutes (mine took 12 on the dot), or until the edges of the cookies are golden brown.
Remove from the oven and allow cookies to cool a couple of minutes before transferring them to a wire rack.