Chocolate Chip Cookies ~ Grain-free

A healthy indulgence for all the chocolate lovers. Crispy yet moist. High in protein. Low in carbs.


Season/ All

prep time: 20 minutes

Bake time: 12-14 minutes



Makes 30 cookies, depending on size


2 cups almond flour

3/4 cup arrowroot flour

2 tbsp coconut flour

1 tsp baking soda

1/2 tsp sea salt

1 cup coconut sugar

2 tsp vanilla extract

2 eggs, room temperature

1 stick butter, unsalted, room temperature

1/4 cup coconut oil

1 1/4 cups of good quality bitter sweet chocolate chips

3/4 cup chopped walnuts



Whisk together dry ingredients

In the bowl of an electric mixer, beat the sugar and butter, until fluffy, about 5 minutes.

Scrape down the sides. Beat in the eggs , one at a time, until combined. Add Vanilla. With mixer on low, add flour mixture in 3 increments. Stir in chocolate chips by hand.


Use a 1-ounce cookie scoop (or a slightly heaping tablespoon measure) to scoop portions of dough into about 1 -inch balls onto a parchment-lined sheet. Leave space between cookies. Repeat with remaining dough. Cover sheet and chill 1 hour.

(The sheet can also be transferred to the freezer at this point; once the dough portions are frozen, they can be broken apart and transferred to a zippered freezer bag and stored up to 3 months and baked directly from freezer)

To bake, preheat oven to 350°F with racks dividing the oven into upper and lower thirds. Arrange dough portions onto parchment or Silpat-lined sheets a few inches apart (12 per sheet). Sprinkle cookies with additional kosher salt. Bake cookies, rotating pans halfway through, until no longer wet-looking and very lightly golden brown around edges (12 to 14 minutes). Rest cookies on sheets for 5 minutes; use a thin spatula to transfer cookies to a wire rack to cool completely.


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