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August 30, 2012

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

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Grain free baking is the best, and this chocolate chip cookie recipe is just one example! 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.

These grain free chocolate chip cookies are best the day they’re baked. Make a double batch. They won't last long!

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!

These grain free chocolate chip cookies are best the day they’re baked. Make a double batch. They won't last long!

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!

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

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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.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units
  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt
  • 6 tablespoons unsalted butter (or coconut oil), melted
  • 1/4 cup honey (I prefer a light honey like clover)
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips or dark organic chocolate, chopped

Instructions

  1. 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.

Nutrition

  • Serving Size: Makes twelve 3 - inch cookies

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Filed Under: Baking, Cookies, Desserts, Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Paleo Recipes | 95 Comments

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95 Comments

  1. Becky @ Becky's Place

    August 30, 2012 at 9:18 am

    Do you know the role the gelatin plays in this recipe?
    to Becky @ Becky's Place" aria-label="Reply to this comment to Becky @ Becky's Place">Reply to this comment
    • 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/
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  2. 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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  3. 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?
    to Leslie" aria-label="Reply to this comment to Leslie">Reply to this comment
    • 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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  4. 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.
    to Katie" aria-label="Reply to this comment to Katie">Reply to this comment
    • 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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  5. 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. :)
    to karen" aria-label="Reply to this comment to karen">Reply to this comment
    • 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!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  6. Maria

    August 30, 2012 at 1:06 pm

    Love this cookie recipe!
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  7. 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.
    to Kim@hungryhealthygirl" aria-label="Reply to this comment to Kim@hungryhealthygirl">Reply to this comment
  8. 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 :)
    to HeatherChristo" aria-label="Reply to this comment to HeatherChristo">Reply to this comment
    • 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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  9. 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!
    to Sylvie @ Gourmande in the Kitchen" aria-label="Reply to this comment to Sylvie @ Gourmande in the Kitchen">Reply to this comment
  10. 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?
    to melissa muniz" aria-label="Reply to this comment to melissa muniz">Reply to this comment
    • 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.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  11. 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.
    to Catt" aria-label="Reply to this comment to Catt">Reply to this comment
    • 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.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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?
        to Eva" aria-label="Reply to this comment to Eva">Reply to this comment
        • 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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  12. marla

    August 31, 2012 at 6:50 am

    Looks like the perfect Paleo cookies!
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  13. Jen

    August 31, 2012 at 2:22 pm

    Seriously...you need to start working on that Grain Free Cookbook.
    to Jen" aria-label="Reply to this comment to Jen">Reply to this comment
    • Deliciously Organic

      August 31, 2012 at 6:03 pm

      Thank you. I'm putting a lot of thought into writing one. Fingers crossed! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  14. 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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  15. 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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  16. 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!
    to Lan | angry asian" aria-label="Reply to this comment to Lan | angry asian">Reply to this comment
    • 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=deliciorgan03-20) Another great place to buy from is 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!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  17. 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.
        to Beth" aria-label="Reply to this comment to Beth">Reply to this comment
  18. 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!
    to Melissa" aria-label="Reply to this comment to Melissa">Reply to this comment
    • 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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  19. 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 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!
    to Teresa" aria-label="Reply to this comment to Teresa">Reply to this comment
    • 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.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  20. 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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  21. 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!
    to Jill" aria-label="Reply to this comment to Jill">Reply to this comment
    • 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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  22. Brandy

    October 9, 2012 at 2:40 pm

    I cannot eat gelatin, can I use an egg as a binder instead? Thank you!
    to Brandy" aria-label="Reply to this comment to Brandy">Reply to this comment
    • 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.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  23. 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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  24. 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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  25. 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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  26. 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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  27. 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!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • 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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  28. 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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  29. 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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  30. Jennifer

    September 17, 2014 at 1:08 pm

    Hi! We've tried several grain-free cookie recipes, and these are our absolute favorites!! Any idea how I could convert the recipe to a big cookie, like a cookie cake? Thank you!!
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    • Deliciously Organic

      September 18, 2014 at 7:32 am

      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.
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  31. marina

    April 4, 2015 at 8:35 am

    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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  32. Christy

    September 13, 2016 at 10:53 pm

    What can I use instead of the gelatin to make the cookies soft and chewy? How much does this recipe yield? Can I sub the almond flour for rice flour or tapioca flour? Thanks! Looking forward to trying it.
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    • Deliciously Organic

      September 19, 2016 at 11:29 am

      It makes 12-14 cookies. I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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  33. Veronica

    December 11, 2017 at 6:42 pm

    How many calories and carbs and sugar is in one cookie
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    • Deliciously Organic

      December 19, 2017 at 2:30 pm

      I don't have the nutritional values for all of my recipes, but you're welcome to plug this recipe into your own recipe software.
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  34. Erica

    April 17, 2018 at 8:11 pm

    I'm currently on an elimination diet and I'm so excited that these should fit into it!! However, i'm still trying to keep sugar, glucose and insulin spikes down.... I generally use Swerve for a sweetener but it's powdered... do you think these would come out okay without that 1/4 cup of liquid from the syrup? Or would I just have to add some kind of liquid?
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    • Deliciously Organic

      April 18, 2018 at 11:50 am

      You so need the liquid from the honey or maple syrup so the cookies will form into, well, cookies! :)
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      • Erica

        April 18, 2018 at 4:23 pm

        Would say almond milk work maybe?
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Trackbacks

  1. Carrie Vitt says:
    August 30, 2012 at 4:19 pm
    [New Post] Chocolate Chip Cookies: http://t.co/xap0sYES #gfree #paleo #realfood #organic #recipe
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  2. Amy Tubbesing says:
    August 30, 2012 at 5:07 pm
    RT @CarrieVitt: [New Post] Chocolate Chip Cookies: http://t.co/uYfgp4gB #gfree #paleo #realfood #organic #recipe...Can't wait to try!!!
    to Amy Tubbesing" aria-label="Reply to this comment to Amy Tubbesing">Reply to this comment
  3. Amy McCready says:
    August 30, 2012 at 6:08 pm
    Yum! RT @CarrieVitt: [New Post] Chocolate Chip Cookies: http://t.co/e2Z5vU6y #gfree #paleo #realfood #organic #recipe
    to Amy McCready" aria-label="Reply to this comment to Amy McCready">Reply to this comment
  4. Beauty Girl Organics says:
    August 30, 2012 at 10:19 pm
    [New Post] Chocolate Chip Cookies: http://t.co/xap0sYES #gfree #paleo #realfood #organic #recipe
    to Beauty Girl Organics" aria-label="Reply to this comment to Beauty Girl Organics">Reply to this comment
  5. AButchInTheKitchen says:
    August 31, 2012 at 5:23 am
    Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal) http://t.co/4wyZdssp via @zite
    to AButchInTheKitchen" aria-label="Reply to this comment to AButchInTheKitchen">Reply to this comment
  6. Poulet Sauté à la Paysanne Provençale + "My Berlin Kitchen" | Food Loves Writing says:
    September 7, 2012 at 5:01 am
    [...] the failed cookie recipe I attempted, a sort of cookie rollup is what they turned out to be; or the truly amazing cookies I baked a few days after that. We’ve had our morning smoothies and thrown together a quick [...]
    to Poulet Sauté à la Paysanne Provençale + "My Berlin Kitchen" | Food Loves Writing" aria-label="Reply to this comment to Poulet Sauté à la Paysanne Provençale + "My Berlin Kitchen" | Food Loves Writing">Reply to this comment
  7. Jen Stanton says:
    September 13, 2012 at 3:36 pm
    I made these cookies last night...again. Instant crowd pleaser http://t.co/p3ZCljpe by @CarrieVitt
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  8. Kelly ♈ says:
    October 10, 2012 at 3:57 am
    Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal) http://t.co/Z86lJMIA via @sharethis
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  9. Sinead Phelan says:
    October 11, 2012 at 9:52 am
    @DanikaKelly Gonna make it at home at weekend! This is a really good recipe for GF cookies... http://t.co/RigEHeEj
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  10. Parsley Pesto Pizza + Squash Apple Pizza with Einkorn Crusts | Food Loves Writing says:
    October 30, 2012 at 5:02 am
    [...] our house, me in the back seat of the car surrounded by a wall of helium. I made a pumpkin pie. And grain-free chocolate chip cookies. And attempted almond flour cinnamon rolls (which were not a success). By the time we picked him up [...]
    to Parsley Pesto Pizza + Squash Apple Pizza with Einkorn Crusts | Food Loves Writing" aria-label="Reply to this comment to Parsley Pesto Pizza + Squash Apple Pizza with Einkorn Crusts | Food Loves Writing">Reply to this comment
  11. Kahley Schiller says:
    December 5, 2012 at 7:05 pm
    Can't wait to try this chocolate chip cookie gluten free recipe! http://t.co/17rWHnKJ
    to Kahley Schiller" aria-label="Reply to this comment to Kahley Schiller">Reply to this comment
  12. Kahley Schiller says:
    December 5, 2012 at 7:05 pm
    Can't wait to try this chocolate chip cookie gluten free recipe! http://t.co/Ff5jmRaW
    to Kahley Schiller" aria-label="Reply to this comment to Kahley Schiller">Reply to this comment
  13. Kahley Schiller says:
    December 5, 2012 at 7:05 pm
    Can't wait to try this chocolate chip cookie gluten free recipe! http://t.co/tgIyxYO5
    to Kahley Schiller" aria-label="Reply to this comment to Kahley Schiller">Reply to this comment
  14. Michelle l Dale says:
    December 9, 2012 at 9:36 pm
    @hsofia http://t.co/KzKV7cDK googled one for u :-)
    to Michelle l Dale" aria-label="Reply to this comment to Michelle l Dale">Reply to this comment
  15. FFF / What I Eat + a Video | Style Activist says:
    February 12, 2013 at 8:25 am
    [...] I’m at home and I have a little bit of a sweet tooth, I will occasionally make these paleo chocolate chip cookies, this paleo banana bread, or paleo chocolate ice cream for special occasions! I have a mega sweet [...]
    to FFF / What I Eat + a Video | Style Activist" aria-label="Reply to this comment to FFF / What I Eat + a Video | Style Activist">Reply to this comment
  16. Paleo Chocolate Chip Cookie Dough Ice Cream Recipe (Grain Free) says:
    June 27, 2013 at 11:45 am
    [...] batch chocolate chip cookie dough frozen into balls, and then chopped into small [...]
    to Paleo Chocolate Chip Cookie Dough Ice Cream Recipe (Grain Free)" aria-label="Reply to this comment to Paleo Chocolate Chip Cookie Dough Ice Cream Recipe (Grain Free)">Reply to this comment
  17. Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding says:
    August 20, 2013 at 7:43 am
    [...] For the Occasional Sweet: Coconut Cake (I prepare this without the lemon curd or whipped cream for a great sweet and nutritious cake) Grain-Free Graham Crackers No-Bake Grain-Free Chocolate Cookies Apple Pie Balls via Paleo Parents Coconut Panna Cotta (Pour the warm liquid into portable containers so they are cold and ready to go in the morning.) Grain-Free Chocolate Chip Cookies [...]
    to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding" aria-label="Reply to this comment to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding">Reply to this comment
  18. Healthy Food to Take Camping or Hiking says:
    March 28, 2014 at 1:02 pm
    […] Hard Boiled Eggs Bell Pepper and Seed Crackers with Kerrygold Butter Grain-Free Chocolate Chip Cookies Raw Cheese Bananas Dried apricots, pineapple and strawberries (I bought these from Trader Joe’s) […]
    to Healthy Food to Take Camping or Hiking" aria-label="Reply to this comment to Healthy Food to Take Camping or Hiking">Reply to this comment
  19. Grain Free Thanksgiving…REALLY! | Twin Overcomers says:
    November 26, 2014 at 12:05 pm
    […] Organic has a recipe for the Grain Free Chocolate Chip Cookies – I am swapping the chia seeds for the gelatin as a commenter […]
    to Grain Free Thanksgiving…REALLY! | Twin Overcomers" aria-label="Reply to this comment to Grain Free Thanksgiving…REALLY! | Twin Overcomers">Reply to this comment
  20. 50 Healthy Holiday Cookies - Primavera Kitchen says:
    December 11, 2014 at 3:07 am
    […] 8. Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal) from Delicious Organic (Picture Below) […]
    to 50 Healthy Holiday Cookies - Primavera Kitchen" aria-label="Reply to this comment to 50 Healthy Holiday Cookies - Primavera Kitchen">Reply to this comment
  21. Kid Essential Oil Activities #100DaysofEssentialOils Day 85 – hayleopaleo says:
    December 19, 2014 at 4:58 am
    […] made my favorite chocolate chip cookie recipe from Deliciously Organic. It’s one of the best grain-free, gluten-free, dairy-free, egg-free […]
    to Kid Essential Oil Activities #100DaysofEssentialOils Day 85 – hayleopaleo" aria-label="Reply to this comment to Kid Essential Oil Activities #100DaysofEssentialOils Day 85 – hayleopaleo">Reply to this comment

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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