Grain Free and Gluten Free Chocolate Chip Cookies

Grain Free and Gluten Free Chocolate Chip Cookies

Christine Rogers

"I used to love Toll House® chocolate chip cookies but can no longer eat grains for health reasons. I tried many things and these are surprisingly close to good-old Toll House® cookies, but with no grain and less sugar! These are much better than typical gluten-free cookies as they do not have the sandy texture that so often plagues gluten-free baking. If you have to be grain- or gluten-free, give these a try for an occasional naughty treat that you remember!"
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Ingredients

20 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 40 servings

Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet.
  3. Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.

Footnotes

  • Cook's Notes:
  • If you can't do dairy, change out the butter for the same amount of fat of your choice (palm shortening or what-have-you).
  • Feel free to mix in chopped walnuts if you like those in your cookies. Another variation would be white chocolate chips, macadamia and Craisins(R), etc.

Reviews

Read all reviews 3
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This recipe yields a very good cookie-a keeper for the recipe book indeed. The texture is not the usual almond flour texture thanks to the coconut flour. It is chewy but not overly. It melts in ...

Tried this twice. Second time hoped for better results. They did not flatten as pictured. Did not cook through even though I baked them longer than stated. I used white chips which was tasty. No...

Awsome ! loved theses ! Did not change anything except baked them at 300 degrees instead of 350.

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