Gluten-Free Chocolate Chip Cookies
Grain-free, dairy-free chocolate chip cookies made with almond flour and maple syrup — sturdy enough to hold their shape and sweet enough that nobody notices what's missing.
- Prep Time
- 15 min
- Cook Time
- 14 min
- Total Time
- 29 min
- Servings
- About 3 dozen cookies
If you've ever watched your kid go from rainbows-and-sunshine to full Exorcist five minutes after a sugar rush, you know exactly why I started making cookies like this. I can't keep my kids away from every sweet thing on the planet, but I can control what goes into the ones we make at home — and that makes me feel a whole lot better about letting them have a few at a time.
These are grain-free, dairy-free, and don't spread in the oven, so whatever shape you scoop is the shape you get. Toss in some chopped pecans if your family is nutty like mine.
Honestly, these are just as good with morning coffee as they are for dessert. I've been known to sneak a couple into a plastic bag and call it breakfast on the way out the door.
Ingredients
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 2 eggs
- 1/2 cup egg whites
- 2 tsp. vanilla extract
- 6 cups almond flour
- 2 tsp. baking soda
- 2 tsp. kosher salt
- 9 oz. bag dark chocolate chips (Lily's is my go-to)
- 1 cup chopped pecans (optional)
Instructions
- 1Preheat oven to 375 degrees. In a standing mixer or mixing bowl, combine the maple syrup and coconut oil, and beat at medium speed for about 1 minute.
- 2Add the eggs, egg whites, and vanilla extract, and continue mixing until well blended.
- 3Add the almond flour, baking soda, and salt, and beat again until all ingredients are incorporated. Stir in the chocolate chips and chopped pecans, if using.
- 4Using a cookie scoop, portion the dough onto silicone-lined baking sheets. Shape each scoop evenly into a little disk — these cookies don't spread, so whatever shape goes in the oven is the shape you'll get out.
- 5Bake for about 14 minutes, adjusting time slightly up or down depending on the size of your scoop.
Storage & Reheating
Freezer tip: once the cookies have cooled, wrap them individually in plastic wrap and store in an airtight container or freezer bag. They make a great lunchbox addition straight from the freezer.
