Grain-free Chocolate Chip Cookies
Grain-free Chocolate Chip Cookies- all you need is one bowl and 8 simple ingredients to make these delicious paleo-friendly cookies!
One of my favorite things about this time of year is that it’s socially acceptable to eat copious amounts of cookies. Cookies for breakfast, cookies for a snack, cookies for lunch and dinner. It’s the holiday season and anything goes.
While I always love a good variety of holiday cookies, it’s not Christmas if I haven’t made homemade chocolate chip cookies. There’s just something about the classic flavor that can’t be beat.
Although my go-to recipe is my Best Vegan and Gluten-free Chocolate Chip Cookies, I decided to venture out and try something new with these Grain-free Chocolate Chip Cookies.
I’m usually hesitant to bake anything grain-free because it often requires purchasing a slew of starches and gums, but then I got my hands on Bob’s Red Mill Paleo Baking Flour and the grain-free stars began to align.
Bob’s paleo flour takes the guesswork out of grain-free baking with a customized blend of almond flour, arrowroot starch, coconut flour and tapioca starch. It can be used for grain-free pizza crust, flatbread, crackers, pancakes, brownies, cakes, cookies…pretty much anything your paleo-loving heart desires.
It’s a great option for gluten-free eaters or those that might prefer low carbohydrate alternatives. Or even if you just feel like trying something new. I personally don’t subscribe to a gluten-free or low carb diet but I thought these cookies were delicious!
I tested them with a regular egg and a flax egg and they both turned out beautifully. You’ll see that the recipe calls for an entire cup of chocolate chips which might seem like a lot but considering the soft and fluffy texture of the cookies, I found 1 cup to be just the right amount.
Besides, who ever complained about a cookie with too many chocolate chips? :)
Grain-free Chocolate Chip Cookies
Yield: 1 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1 and 1/4 cup Paleo Baking Flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar
- 1/3 cup solid coconut oil
- 1 flax egg or pasture-raised egg
- 1 teaspoon vanilla
- 1 cup dairy-free chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract. Continue to mix for another 30 seconds.
With the mixer running add the Paleo Baking Flour, baking soda, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. Mix again for another 10 seconds. Stir in the chocolate chips at the end with a spatula.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Gently press down on the tops of each then bake in the oven for about 12 minutes, or until edges are light golden brown.
Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days.
*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.