Best Yet Chocolate Chip Cookies (grain-free, sugar free)

bestyetcookies

Any recipe that puts this kind of smile on your face, HAS to be good:

That’s a mouthful o’cookie smile.

These are my best yet chocolate chip cookies. Three of us ate a whole batch in less than 12 hours. Yep.

Best Yet Chocolate Chip Cookies

Ingredients:

2 eggs

8 Tbsp butter

1 Tbsp vanilla

1/3 cup raw honey

1 1/2 cup almond flour

1/4 cup coconut flour

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp cinnamon

2/3 cup dark chocolate chips

Directions:

  1. Preheat the over to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl, mix all of your wet ingredients: the butter, raw honey, vanilla, and eggs. Stir until well combined.
  3. Sift the coconut flour, almond meal cinnamon, baking soda and salt into the wet ingredients– this step works best if you continually stir as you sift.
  4. Add the chocolate chips and mix until evenly distributed.
  5. Using a tablespoon for small cookies, or a 1/4 cup for large cookies, drop those suckers on the baking sheet.
  6. Bake 10 to 15 minutes for small cookies and 15 to 20 minutes for large cookies.

Best Yet Chocolate Chip Cookies (grain-free, sugar free)
 
Prep time
Cook time
Total time
 
Best. Paleo. Cookies. Ever.
Author:
Recipe type: Sweet Treat
Serves: 12
Ingredients
  • 2 eggs
  • 8 Tbsp butter
  • 1 Tbsp vanilla
  • ⅓ cup raw honey
  • 1½ cup almond flour
  • ¼ cup coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ⅔ cup dark chocolate chips
Instructions
  1. Preheat the over to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl, mix all of your wet ingredients: the butter, raw honey, vanilla, and eggs. Stir until well combined.
  3. Sift the coconut flour, almond meal cinnamon, baking soda and salt into the wet ingredients-- this step works best if you continually stir as you sift.
  4. Add the chocolate chips and mix until evenly distributed.
  5. Using a tablespoon for small cookies, or a ¼ cup for large cookies, drop those suckers on the baking sheet.
  6. Bake 10 to 15 minutes for small cookies and 15 to 20 minutes for large cookies.

 

I made 12 small cookies and 4 large cookies. I was SO excited when the big cookies came out! My usual attempts at giant cookies leave me with one, huge, baking-sheet-shaped cookie– or a cookie that’s completely raw on the inside. This batter was sticky enough to not spread out while baking, and they cooked all the way through. They were deliciously thick and cake-like on the inside, which I attribute to the coconut flour.

I’ve discovered that I really like recipes that include both almond flour and coconut flour. The almond flour gives the cookies some texture, and helps them keep their shape (coconut flour cookies tend to be super crumbly when the come out of the oven). The coconut flour helps them stay soft and chewy…it’s really the perfect combination of flours.

Have you made cookies recently? What’s your favorite grain-free cookie treat?

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12 Responses to Best Yet Chocolate Chip Cookies (grain-free, sugar free)

  1. Laura April 24, 2012 at 5:20 PM #

    Oh my gosh.. These cookies are the BEST yet. delish.. and easy. I did sub the honey for maple syrup, it’s just what I had on hand.. and I did omit the cinnamon, as I don’t like it mixed with my chocolate. This will be my go to recipe.. Thanks so much..

    • Allison April 24, 2012 at 7:28 PM #

      I’m so glad you like them, Laura! I bet the maple syrup made them even MORE delicious. Thanks for sharing.

  2. Claire August 6, 2012 at 10:23 AM #

    I’m pretty excited to try these! Have you tried sub-ing in coconut oil in place of butter?

    • Allison August 6, 2012 at 10:38 AM #

      Actually, I haven’t tried subbing coconut oil for butter in this recipe– I tend to like the rich flavor that butter adds to cookies a little more than the coconut oil…BUT I think that this recipe would work fine with coconut oil in the place of butter. It’s best to have the coconut oil a little bit creamy– like softened butter– rather than melted, which can be tough this time of year….but I think if you refrigerate the dough before scooping it onto your baking sheet it would work the same way….hope this makes sense! let me know if you have any other questions!

  3. Kaley December 7, 2012 at 11:23 PM #

    Yum! Made these tonight, they are awesome! I used half honey and half maple syrup, and added maybe a tblsp of molasses and a little stevia (i like em very sweet!! Haha)… I made half plain (w/o chic chips- don’t care for them and have always made chocolate chip-less cookies) and the other half I added cinnamon and raisins. Both turned out great! Thanks I’ve been dying for a warm sweet dessert!

    • Allison December 8, 2012 at 2:50 PM #

      Yay! I’m so glad you liked them! Cinnamon and raisins sound incredible…I’ll have to try that…maybe with some coconut flakes (like NOatmeal cookies!). Thanks for sharing!

  4. Christine McLaren January 11, 2013 at 6:02 PM #

    These were tasty! I love the consistency. Kids liked them, too. I didn’t have enough Almond Flour so had to substitute about a cup of the Gluten Free “All Purpose Flour” from Bob’s Red Mill and they turned out great. I also tasted the dough and wanted a wee bit more salt, so sprinkled just a tiny bit extra sea salt on each cookie before baking. Will definitely make these again!

  5. Devin December 14, 2013 at 9:23 PM #

    The name of the cookies are exactly what it is! Just made them and found one PROBLEM with them, not enough for me to eat! 😉

  6. Jules January 22, 2014 at 5:07 PM #

    Just made a batch, the flavor is so true to a traditional chocolate chip cookie I couldn’t believe it! The texture was a bit grainier and the edges thinned out a bit compared to the plumper middle, but I couldn’t believe the taste… INCREDIBLE! I didn’t have any almond flour so ground up some soaked and dried almonds which gave it a coarser consistency, but made them deliciously rustic. I’m not a honey fan, but couldn’t even identify that flavor in the finished product. Loved the sea salt overtones too. Thank you for sharing this go-to guilt free decadent treat!

    • Allison January 22, 2014 at 5:09 PM #

      Wow! I couldn’t ask for a better review of this recipe! Thank you and I’m SO glad that you like them! You could always substitute grade B maple syrup for the honey– I think the consistency would be the same and maple syrup has a subtler flavor. Thanks so much!

Trackbacks/Pingbacks

  1. Paleo Chocolate Chip Cookies - April 9, 2012

    […] RARELY happens in my house, I’m much more of a cooker than a baker) so I tried my hand at this recipe. Frisky Lemon is such a fun blog to read, by the way, stop by and check it […]

  2. Honour ~ Patience ~ Hope » Mmm Cookies. - April 24, 2012

    […] http://friskylemon.com/2012/04/03/best-yet-chocolate-chip-cookies-grain-free-sugar-free/ […]

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