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

Chocolate Chip Cookies via #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 #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.



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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  1. Stephanie Cook

    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!

  2. karen

    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. :)

      • karen

        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 :)

  3. 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 :)

  4. Catt

    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.

  5. 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!

  6. Melissa

    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!

    • Deliciously Organic

      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.

  7. Teresa

    First, thank you so much for your blog!! I have learned so much from you and I’m so grateful!!!!! I read on 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!

    • Deliciously Organic

      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.

      • Teresa

        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

  8. Angela

    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!

  9. Jill

    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!

  10. Susan

    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!

  11. miriam

    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!!

    • Deliciously Organic

      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!

      • miriam

        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!!! :)

    • Deliciously Organic

      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!

  12. Kadee

    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!

    • Deliciously Organic

      I’m so glad you enjoyed them! I haven’t tried it, but I would use this recipe and press the dough into a 10″ circle and bake. You’ll have to watch the baking time, as it might need to go up a bit.

  13. marina

    Thank you so much for this yummy-looking recipe, these look so good I want to try them today. Just got a new oven after ours broke 3 months ago and I am craving cookies!
    I was just wondering though, as I am not a big fan of almond flour, would (roasted) hazelnut powder work instead? I read somewhere that almond and hazelnut flours were pretty much interchangeable, but I don’t want to ruin the recipe either. Even if you haven’t tried that substitution, you might have an idea of how it would turn out as you have so much experience with textures and ingredients!


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