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.
- 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
- 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