Grain Free Chocolate Chip Cookies

Last year Tracy, moved nearby and we became fast friends. As we got to know each other, I shared my love for wholesome organic foods. She was interested, soaking up every bit of knowledge I could share with her. In a matter of months she got rid of many of the processed foods in her house and replaced them with organic, whole foods. Tracy is married with three sons. As you would expect, her sons complained some and weren’t very excited to find their boxes of Golden Grahams replaced with steel cut oats and cream. Tracy stuck with it despite the complaints; slowly the boys starting enjoying the new foods. Matt, her middle son started to notice how much better he felt and how much clearer his skin was when he ate healthy, nutritious foods. The whole family encouraged Tracy to continue, so she did – exploring all sorts of new nourishing foods that had never before passed their lips.

Last week was a special occasion. Brice was turning 16. As with most families, Brice got to put in his request for his special meal and Tracy cooked up traditional family recipes (some included white sugar and white flour). The family enjoyed the meal together, but the next morning Matt woke up and wasn’t happy. His skin had broken out again and he didn’t feel well. He actually got upset that Tracy had cooked the previous night’s dinner with processed ingredients! Imagine that! A young man who resisted removing the processed foods just a year ago, was now upset his mom had served them.

I share this to show you that given some time, any family can make the change. There might be some bumps in the road, your kids or spouse might resist at first, but give it time. Our tastes change. That box of Golden Grahams your kids couldn’t live without may be pushed aside for some old-fashioned eggs, bacon, and veggies.

I asked Tracy if she had any tips for you, and this is what she shared:

1. Leave some processed foods in the pantry and fridge. Don’t deny them everything. Tracy left some of their favorite snacks in the pantry and fridge during the change. As she offered good choices at meals she discovered they stopped eating the processed foods altogether, but – they made the choice themselves instead of being forced. 

2. Let your kids prepare meals themselves. She said her sons were more willing to eat the nutritious eggs and smoothies they made themselves in the morning.

3. Leave out some good reading material so they can learn on their own. Tracy left out “Food Rules” by Michael Pollan. Her sons started reading it and began saying, “Mom! Did you know. . .?”

Last week I decided to come up with a grain-free chocolate chip cookie recipe and who better to taste test than Tracy’s three boys? When I arrived they came in from doing yard work, sampled the cookies, then came back for more. They gave the thumbs up, hopefully you and your family will, too.

Grain Free Chocolate Chip Cookies

Serving Size: Makes about 16 3-inch cookies.

Grain Free Chocolate Chip Cookies

I tested these with my own ground up almonds and the almond flour I could buy at my health food store. The difference was dramatic. My own ground up almonds produced a very flat cookie, while the almond flour at the store produced a more round and uniform cookie. They even tasted a bit different. I prefer the ones made with the almond flour at my health food store.

These cookies will be golden brown on the outside rim and soft in the middle. I baked the cookies at several temperatures, but they always had the brown edges. After taste testing several batches we actually preferred this - a buttery-crispy edge and a soft interior.


    For the dough:

  • 10 tablespoons unsalted butter, room temperature

  • 4 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

  • 1 large egg, room temperature

  • 1/2 teaspoon unflavored gelatin (I use Bernard Jensen)

  • 1 1/4 cups almond flour

  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda

  • 3/4 teaspoon Celtic sea salt
  • 4 ounces good organic dark chocolate cut into small pieces (such as Trader Joe's or Equal Exchange)


Preheat oven to 350 degrees F and adjust rack to middle position. Place butter and maple syrup in the bowl of a mixer and beat on medium speed until combined. Turn mixer to low and beat in vanilla, egg and gelatin. Let mixture sit for 5 minutes (don't skip this step. The resting allows the gelatin to bloom so your cookies won't spread all over the pan).

Whisk almond flour, coconut flour, baking soda, and salt in a medium bowl. Turn mixer on low and slowly add flour mixture. Beat until just combined. Stir in chocolate pieces. Using a 1 1/2-inch cookie scoop, scoop dough onto baking pan lined with parchment paper. Bake for 12 minutes until edges are golden brown. Best eaten warm.

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  1. Deborah Sanderson

    Yahoo, I look forward to trying as my son and I both loved your chocolate chip cookies from your cookbook. I also like that this doesn’t make as many cookies as they are VERY tempting for me… :-) I had coconut flour and just this week ordered the Bob’s Red Mill almond flour you recommended in another post. I should get the flour tomorrow or early next week. Once I do, I hope to be more set in trying the grain free recipes. Due to a hectic last few weeks and only getting half of “Wheat Belly” read, I still haven’t been able to do a strict grain free trial.

  2. Brooke @ Food Woolf

    What a great story. Isn’t it funny how doing new things can seem like a drag at first, but with time the new way is MUCH better and something we come to rely on? Brilliant story and great recipe. Thank you!

  3. shell ledrew

    i am enjoying all the grain-free recipes and where this is heading for me and my family….i picked up some Bob Mills almond flour yesterday…a couple questions…i noticed you mentioned you make your own almond flour but on this post, you mentioned the Bob Mills was your preference? Would you recommend buying it then or making it? Also…coconut flour is not on our store shelves…can you make this yourself or again, should I purchase it and do you have recommendation where..? Sorry if these questions find you repeating yourself from any previous posts….

    • Deliciously Organic

      For these cookies to have the best result, I’d recommend buying almond flour. I tested the cookies with both, homemade and store-bought flours, and the store-bought almond flour yielded the best results. I buy my coconut flour either through Amazon or Azure Standard.

  4. Sheila D. Copeland

    Yes! I’ve been making sprouted WW choco-chip cookies for our boys, but I don’t eat them myself. (Trying to stay grain free.) These are perfect! I can’t wait to try them! Thank you.

  5. Is there anything else I can substitute the coconut flour with? It’s pretty hard to find where I’m at, and not to mention impossibly expensive. And does the gelatin you use have a ‘strength’? Gelatin here in powder form is sold in terms of ‘gold’ strength, etc, so I’m just wondering which type I should use!

    Thanks 😀

    • Deliciously Organic

      I use Bernard Jensen’s gelatin (found on Amazon). I know it’s a “real” gelatin, but that’s about all I know. To replace the coconut flour, maybe add 1/4 cup more of almond flour in place of the coconut flour, or use 1 tsp. of gelatin instead of 1/2 tsp. I used the coconut flour as a binder b/c without it the cookies were too soft and flat. So maybe with a bit more almond flour and more gelatin, they would stay in circles. Hope that helps!

      • oh okay great thanks 😀

        An idea just struck me – I am able to get coconut flakes quite easily – does this produce the same result as coconut flour if I were to blend it to a powder? Also, iyour opinion, will using buckwheat or tapioca flour be suitable for ‘binding’?

        • Deliciously Organic

          I actually tried that the other day and I couldn’t get the coconut to grind into a powder. If you have a grain mill it might work…still haven’t tried that one yet. Tapioca or buckwheat could work, just make sure and use gelatin to help bind. Let me know how it goes!

  6. MONA

    Hi- a friend told me about this website and I can’t stop visiting it! I love the recipes and the photos are BEAUTIFUL!!! I’ve tried to learn more about how your Grain-Free recipes started, which blog started it all? I have been looking to do the same and see if it helps this terrible break out I get on my face, around my mouth, under my cheeks.

  7. Dalia

    Oh, and oat flour works well, too. I’m allergic to almonds. If there’s no oatflour, just grind about a cup of oatmeal (i use steel cut, but rolled works fine – not instant, though) in a food processor or blender. Consistency is a personal preference, but I like mine a little coarse.

  8. Sally

    Thanks Carrie! I’m a new reader of yours. Thank you also for the sacrifice you and your family make for our country. It’s never said enough. I know being mom halfway single sometimes is tough. My husband is an airline pilot, while he’s not gone for months, sometimes I feel like I just need help even after his week trips. My prayers are with you and your family.
    I took your grain free challenge. I’m 3 weeks in. My children went crazy. I’ve been grinding my own wheat and for years, they went into shock. These cookies are the best grain free recipe by far that we’ve eaten. They gave a big thumbs up and said these are favorites. I’ve only lost about 5 lbs total and about 4 inches overall. I’m happy about that, but some of what I’ve read on the Wheat Belly blog seems like people are dropping one lb a day. I need to lose about 20 lbs total. Just wondering how it’s going for you and if you plan to stick with it?

    • Deliciously Organic

      Sally – Thank you so much for your kind words. With your husband being an air line pilot you definitely understand what it’s like having your husband in and out. I guess you get used to it, but it never seems “normal”. You know? :) I’m so glad to hear you took the challenge and that your kids liked the cookies! Yes, I’ve also read about some of those losing a pound a day, but maybe those people have quite a bit more to loose than some of us? I know that if someone is very overweight, they will loose a lot at the beginning. 5 pounds and 4 inches is great! I’ve kept with it and to date I’ve lost 11 pounds and 5 inches. I really like it and plan to stick with it. As the holidays approach I might throw in a recipe with gluten free grains, but I’m going to try and focus on grain-free recipes for a while. There are so many possibilities!

  9. Alisha Hillstrom

    I made these for my cooking club today. I could not believe how good they were! I was skeptical, when I was making them, because the batter just did not seem like it was enough. All of the ladies LOVED them and were amazed that they were grain free. I will probably make these for the rest of my life. SO good! Thank you!!


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