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Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal)

by Deliciously Organic on August 30, 2012

Chocolate Chip Cookies via DeliciouslyOrganic.net #paleo #grainfree

Grain free baking is the best! The ingredients and methods are usually very simple. There’s no worry about over-mixing and causing too much gluten to form. The cookies don’t spread all over the pan and the cakes never rise too high. In most recipes, you can pour all the ingredients into a food processor, mixer or even a blender, whirl away, pour them into a pan and you’re done! Cakes, muffins, pies, cookies – all of them – have turned out to be very uncomplicated.

If you’ve had a fear of baking or some bad experiences in the kitchen, well, now’s the time to pull out those mixing bowls and give it another try. These cookies are the perfect place to start. There aren’t any scary steps and the dough can be mixed by hand. No special equipment required!

Chocolate Chip Cookies via DeliciouslyOrganic.net #paleo #grainfree

One word of advice about grain free baked goods – we have to be careful about how much we consume because most contain large quantities of nut flours. These nut flours contain high amounts of omega-6 fatty acids. While omega-6 fatty acids are good for you, in excess, they can cause problems. It’s a good idea to keep your omega-3 consumption (from foods like organic butter, pastured beef, pastured eggs, raw organic cultured or fermented dairy, fish, etc.) twice as high as your omega-6 consumption to avoid possible inflammation.

Now, back to the cookies! They’re best the day they’re baked, as they’ll get a little moist as time goes on. They aren’t crumbly, so they work well in a packed lunch. I made these with Honeyville blanched almond flour. I’m not a fan of the phytic acid in the skins of my almonds, so I recently switched over to blanched almond flour. One last thing – you might want to make a double batch, because these little beauties won’t last long!

Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal)

Serving Size: Makes twelve 3 - inch cookies

Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal)

I tested these with both butter and coconut oil and our family preferred the butter. To make these into GAPS legal cookies, simply omit the chocolate chips and add in some mix-ins of your own.


Adapted from Elana’s Pantry.

Ingredients

Instructions

Preheat oven to 350ºF and adjust rack to middle position. Place almond flour, coconut flour, gelatin, baking soda and sea salt in a medium mixing bowl. Whisk together. Whisk butter, honey and vanilla in a large measuring cup and pour into dry mixture. Stir until a dough forms. Stir in chocolate chips. Using a 2” cookie scoop, scoop the dough and place each dough ball on a baking sheet lined with parchment paper. Press each dough ball down so the diameter of the cookie is now 3”. Bake for 12 minutes until just golden brown on the edges. Cool for 5 minutes. Serve.

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{ 64 comments… read them below or add one }

Becky @ Becky's Place August 30, 2012 at 9:18 am

Do you know the role the gelatin plays in this recipe?

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Deliciously Organic August 30, 2012 at 9:28 am

I chose to use this ingredient because it helps bind the ingredients together. Also, if you’re buying a good gelatin, such as Bernard Jensen, it has good health benefits as discussed here: http://www.thehealthyhomeeconomist.com/the-crucial-reason-you-need-more-gelatin-in-your-diet/

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Emilee December 13, 2012 at 11:34 am

I just made these (twice!) last week and I didn’t have gelatin. I subbed about a tablespoon to a tablespoon and a half of water/chia mix. I didn’t grind the seeds or measure terribly accurately. I just mixed that in with the wet ingredients and my cookies were chewy, held up, and FANTASTIC! This recipe earned a “I think I like these better than ‘grain’ cookies!’ comment from a friend!

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Deliciously Organic December 13, 2012 at 5:35 pm

That’s great to hear that the chia seed/water mix worked so well. I’m glad you enjoyed them!

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Stephanie Cook August 30, 2012 at 9:46 am

They look so good! I made your pumpkin chocolate chip muffins last week just a couple of days before you reposted. They were a huge hit at home and work. This will be our next goodie. Thank you sooo much!

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Leslie August 30, 2012 at 11:24 am

I’ve seen a lot of grain free cookie recipes lately and none of them seem to include eggs. Is there a reason why the egg is omitted when you are working with almond flour?

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Deliciously Organic August 30, 2012 at 12:11 pm

In my testing I found that the egg make things too “fluffy” and the cookies didn’t taste as good.

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Leslie August 30, 2012 at 5:53 pm

Oh… that makes sense, thanks!

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Katie August 30, 2012 at 11:57 am

Do you have any suggestions for replacing those nut flours in grain-free cooking? We have a nut allergy in our house, and therefore, almond flour is a no-go.

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Deliciously Organic August 30, 2012 at 12:28 pm

Hey Katie – I don’t have a substitution for these cookies using coconut flour, but here’s a recipe from Tropical Traditions: http://www.freecoconutrecipes.com/index.cfm/2009/10/3/Coconut-Flour-Chocolate-Chip-Cookies They have dozens of coconut flour recipes. It’s a great resource!

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karen August 30, 2012 at 12:09 pm

Help! I want to make these now :o), but I don’t have blanched almond flour. Can I use almond meal? should I sift it? or process it for a bit to make finer, then sift. Appreciate any suggestions. :)

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Deliciously Organic August 30, 2012 at 12:26 pm

You can make these with almond meal, sifting would probably be a good idea. They will be a tad more crunchy, but still taste really great!

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karen September 1, 2012 at 3:57 pm

I made them today, I used the TJ’s almond meal and I sifted it. They are delicious! Although, I would definitely like to make them with the blanched almond flour the next time. Yours look like they are a little lighter in consistency more like a flour based cookie. But, when I get a “10″ on a cookie from my husband, all is good! He is currently going back for more :)

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Deliciously Organic September 3, 2012 at 9:41 am

Yay! Yes, the blanched almond flour gives them a bit more of a “white flour” taste. I’m so glad they got a “10″! :)

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Maria August 30, 2012 at 1:06 pm

Love this cookie recipe!

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Kim@hungryhealthygirl August 30, 2012 at 1:21 pm

Those cookies look simply beautiful! I’ve never used gelatin in a recipe, but I’ll have to give it a try.

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HeatherChristo August 30, 2012 at 1:39 pm

These look so great Carrie- I am always fascinated at the ingredients you use to get everything just right- you are like a mad scientist! (gelatin!?) very cool- I always pass on your recipes for my mom and dad who are gluten free- but I would like to try these too :)

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Deliciously Organic August 30, 2012 at 2:18 pm

Ha! I kind of am like a scientist in the kitchen. It’s such fun! :)

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Sylvie @ Gourmande in the Kitchen August 30, 2012 at 4:32 pm

There;s nothing better than a freshly baked chocolate chip cookie, one of my favorites!

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melissa muniz August 30, 2012 at 5:47 pm

Since you say these cookies are best the day they are made, what should I do with the one we don’t eat the first day or two? Will these cookies withstand the freezer?

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Deliciously Organic August 31, 2012 at 9:38 am

They will still be very good for 2-3 days, just a bit softer then the first day. Yes, these cookies will do great in the freezer.

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Catt August 30, 2012 at 9:29 pm

I really like your other grain-free chocolate chip recipe, which I mix by hand. Sometimes I use maple sugar or even sucanat, when I’m feeling less strict.
My question is if you have any storage tricks for almond flour cookies and muffins? If I put them in a container, they get so soft and mushy. A bit better if I leave the lid cracked. Any ideas? Thanks.

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Deliciously Organic August 31, 2012 at 9:38 am

I’ve also found that they get soft in a closed container. I keep them in glass jars, with the lid slightly open. They still soften a tad, but keep well for several days.

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Eva April 8, 2013 at 1:13 pm

Thanks for your lovely recipes and inspiration to live a healthy lifestyle. I just made these heavenly cookies 2 days ago, and store them in a metal container and I must say they get soft. We don’t mind it, but my son does… He wants them hard. Any tips on what I can do?

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Deliciously Organic April 8, 2013 at 1:15 pm

Almond flour baked goods tend to get a bit soft when stored in an airtight container for several days. I put them in the container and leave the lid ajar. This way the air can circulate and the cookies don’t get too soft.

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Eva April 8, 2013 at 1:35 pm

Wow, that was quick! Thanks, I will try it!

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Melody August 31, 2012 at 9:40 am

You could always store them in the freezer. :-)

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marla August 31, 2012 at 6:50 am

Looks like the perfect Paleo cookies!

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Jen August 31, 2012 at 2:22 pm

Seriously…you need to start working on that Grain Free Cookbook.

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Deliciously Organic August 31, 2012 at 6:03 pm

Thank you. I’m putting a lot of thought into writing one. Fingers crossed! :)

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Rita August 31, 2012 at 4:46 pm

I’m obsessed with chocolate chip cookies! Thank you for this great recipe!

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the urban baker September 4, 2012 at 10:34 am

One of my clients is following the Paleo diet for many reasons. Her birthday is tomorrow and I think that these would be the perfect b-day gift! They look great, Carrie

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Lan | angry asian September 4, 2012 at 10:58 am

i made this over the weekend, using brown rice flour in lieu of coconut flour (cus man, that stuff is PRICEY!). i opted to go with your version vs. elana pantry’s because of your use of the gelatin & option to use coconut oil. it turned out delicious. i did not miss the gluten and tho i never ever eat raw cookie or cake batter, i sampled a taste of the batter. utterly delightful.

i am attempting going gluten free this month, my question is have you ever switched the flours before? what i mean is, almond flour is also expensive, what if i used 2 cup brown rice flour instead & added 2 TBL of the almond flour? i would like to try it, for experiment sake, without completely blowing my grocery budget.

thank you for sharing this recipe!

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Deliciously Organic September 4, 2012 at 11:34 am

I’m glad to hear they turned out well with rice flour. When I test recipes, I only use specific ingredients and don’t usually have exact substitutions, so I can’t really say how my baking recipes will turn out with other flours. Coconut flour is more expensive than other flours, but the nice thing is you only use a little at a time. I buy mine via Amazon and I do a ton of baking and replace my stock once every 4 months or so. (http://www.amazon.com/gp/product/B000KENKZ8?ie=UTF8&creativeASIN=B000KENKZ8&linkCode=xm2&tag=deliciorgani-20) Another great place to buy from is http://www.AzureStandard.com – They have fabulous prices! Also, if your health food store has bulk bins, you should be able to get a few scoops of almond flour for less than the packaged variety. I hope your month of gluten free eating is a success!

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Lan | angry asian September 11, 2012 at 7:17 am

i wanted to let you know that i made these again, this time switching the flours. they’re still delicious but harder in consistency. thank you for the links for online flour purchases!

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Beth September 17, 2012 at 10:44 am

I would love to try these, but I’m a vegetarian and can’t use the gelatin. I’m very new to this, so I’m wondering if you know of a good substitution? Thank you!

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Deliciously Organic September 17, 2012 at 5:56 pm

You can make these without the gelatin, but the texture will be a bit more crunchy.

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Beth October 4, 2012 at 8:32 am

For some reason I didn’t see this until now. Thank you so much for your response; I’m so happy to know that the gelatin won’t make a huge difference.

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Melissa September 21, 2012 at 11:48 am

You have said these cookies freeze well. Do you know if the dough freezes well? I like to freeze my cookie dough on a cookie sheet then transfer them to a container. This way I can just make a few at a time. The chocolate is always melty and delicious and I avoid overeating. So back to my original question, will the dough freeze nicely? Thanks!

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Deliciously Organic September 21, 2012 at 4:39 pm

I haven’t tested it, but I’ve never met a cookie dough that didn’t freeze well! :) I would scoop them, place them on a baking sheet, freeze them, and then put in an airtight container in the freezer. You should be able to bake them straight from the freezer, but you’ll need to add a couple extra minutes of baking time.

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Teresa September 24, 2012 at 9:02 am

First, thank you so much for your blog!! I have learned so much from you and I’m so grateful!!!!! I read on http://www.thehealthyhomeeconomist.com/almond-flour-pancakes/ that soaking almonds with skin will reduce the phytic acid. I tried soaking, de-skining, dehydrating and grinding my own almond flour and it was a pain. Is the whole almond high in omega-6 or just the skins. She said “do not buy almond flour from the store as it is not presoaked to eliminate anti-nutrients such as phytic acid, and, as such, will present digestive issues (like gas, bloating) for those who consume it. Also, almond flour in the store will have lost most, if not all, of its nutrient content from sitting in bags for goodness knows how long before you come along and buy it.” Let me know what you think. Thank you so much for your time!

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Deliciously Organic September 24, 2012 at 11:53 am

I too soak nuts to remove the enzyme inhibitors, but then learned that the majority of the phytic acid is in the skins (for almonds). So, if the skins are removed, then soaking them isn’t as necessary (I’ve seen some recipes calling for skinned, blanched almonds in Nourishing Traditions). I was also soaking, dehydrating, de-skinning, etc. and it was quite a pain. So, I started using the Honeyville almond flour because they seem to have a quick turnover and the skins have been removed. Also, the almond is high in omega-6, so I do my best to keep these treats at a minimum. I’m sure if you called Honeyville or another company that sells almond flour they could give you more info about their product, just so you can have all of your questions asked before purchasing.

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Teresa September 24, 2012 at 2:19 pm

Thank you so very much!!!!! I really appreciate your help and further education! I love learning about this stuff and I’m pretty sure I’ve learned the most from you! Thanks & take care! Teresa

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Angela October 4, 2012 at 6:00 am

Tried these cookies last night and they turned out great! My 13 yr old originally wanted to make a ‘regular’ batch for school, but after she tried them, she confiscated the whole dozen to bring to her friends! Great job, keep the wonderful recipes coming!
Angela

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Jill October 9, 2012 at 1:47 pm

I can’t find coconut flour anywhere! I tried three separate stores locally that all carry multiple kinds of flours – without any luck. No luck at the fresh market either…can I substitute the coconut flour with something else? whole wheat flour or an additional almond flour in place of the coconut flour? Thanks!

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Deliciously Organic October 9, 2012 at 4:09 pm

The coconut flour acts as a binder, so yes, a whole wheat flour would probably be the best substitution that I can think of. If it helps, I usually purchase my coconut flour online since my local grocery store doesn’t carry it. (http://secure.ttpurchase.com/039F0602-1E0B-90B3-0E59751832D3D022)

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Brandy October 9, 2012 at 2:40 pm

I cannot eat gelatin, can I use an egg as a binder instead? Thank you!

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Deliciously Organic October 9, 2012 at 4:08 pm

You can leave the gelatin out, but the eggs will be a bit more crumbly then originally intended. I never tested this recipe with an egg, so I’m not quite sure how the cookies would turn out.

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Brandy October 9, 2012 at 4:16 pm

Thank you so much for the quick response. I used one small egg and they turned out great. My husband and 2 yr. old gobbled them up. They are a bit more cake like but fantastic none the less!

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Deliciously Organic October 10, 2012 at 8:33 am

I’m glad it worked out! :)

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Karielyn December 14, 2012 at 8:22 am

Hi! Do you have a source for bulk ORGANIC almond flour? I see regular almond flour everywhere but want ORGANIC and would like to buy it in bulk. Thanks! Karielyn

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Susan July 18, 2013 at 3:52 pm

These are great b/c my son always wants to eat the raw dough when I make cookies. But I don’t let him b/c of the raw egg issue. But these he can sneak his finger into the bowl and enjoy the raw cookie dough! It’s a win win. Thanks for the recipe!

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miriam October 18, 2013 at 10:55 am

love this recipe! thank you!! the cookies came out great. The dough was too dry though and I added a little melted butter for moisture. I would rather not use butter next time. How can I get the dough to have more moisture? Thanks!!

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Deliciously Organic October 18, 2013 at 12:25 pm

I’m glad you enjoyed them! Can you elaborate a bit more on why they were dry? Did you make them without butter and then add just a little for moisture? Also, is there a specific reason why you don’t want to use the butter? Thanks!

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miriam October 18, 2013 at 1:19 pm

The dough was dry after adding all ingredients. I followed the recipe and used coconut oil but needed to add some butter for moisture because I was not able to form a cookie without it falling a part and that is when I added a little butter. the reason I am trying to avoid butter is to keep the calories down. Next time I make them (which will be very soon because I love them) maybe I should add a little more coconut oil? Once baked they came out great. The best healthy cookie I have ever had!!! :)

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Ryan February 25, 2014 at 1:09 pm

How long can these cookies be stored in the pantry? Refrigerator? Freezer?

Thanks

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Deliciously Organic February 26, 2014 at 8:17 am

They can be stored in an airtight container for up to 3 days.

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Lisa March 20, 2014 at 5:48 pm

I purchased the scooper from your amazon link and it is a tiny, half tablespoon size. Is that the correct size? It doesn’t look big enough for cookies.

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Deliciously Organic March 24, 2014 at 7:09 am

I just checked that link and I have no idea why it’s now a 1/2 tablespoons size, it should be a 2 tablespoon (I changed the link). The small scooper is great for scooping batter/dough into a mini muffin tin or for balling melons (I have these scoopers in at least 4 different sizes). I apologize that it was linked to the wrong size!

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Lisa March 24, 2014 at 8:32 am

That’s ok, I’m sure I’ll find a use for it. Thanks for fixing it. Made the cookies anyway and my kids love them!

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Kadee May 9, 2014 at 1:55 am

wow I just had to comment on this recipe! I made this thinking they would not taste that good after storing them but omgosh they turned really nice and crunchy! They were soooo good after I left them in a container overnight. I either like my cookies to be soft or crunchy. This recipe gave me both! Soft and melt in your mouth when freshly baked. And crunchy when cooled completely. Thanks so much for the great recipe!

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Deliciously Organic May 9, 2014 at 11:20 am

You’re welcome! I’m so glad you enjoyed them!

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Cherish July 24, 2014 at 6:39 am

Used this recipe to make frozen cookie dough ice cream (minus the baking soda). Delicious!

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Deliciously Organic July 24, 2014 at 6:46 am

Thank you for the feedback! Glad to hear it worked for you without the baking soda! :)

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