There’s really nothing better than a warm chocolate chip cookie fresh out of the oven, is there? I’m definitely one of those people who ignores the fact that the cookie literally just came out of a burning oven and take a big bite out of one and always ALWAYS burn my mouth on a molten chocolate chip. Worth it though!
When I first became gluten-free, chocolate chip cookies were the thing I missed the most and many of the ones I tried were just, well…sad. Now I try to go the grain-free route for most baked goods – I feel better overall, and I don’t like how processed and full of fillers many of the gluten-free flour blends out there are. It took me awhile (and a lot of mediocre gluten free cookies), but I finally have a go-to recipe. These cookies are made with an almond and coconut flour base, lightly sweetened with maple syrup, and full of the classic flavors of a chocolate chip cookie + a couple additional add-ins.
I encourage you to make a double batch of these as a single only makes about 12 cookies. The dough also keeps well in the fridge if you prefer to bake a few off at a time.
Grain-Free Coconut Walnut Chocolate Chip Cookies
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 cup bittersweet chocolate chips
- 1/4 cup coconut flakes
- 1/3 cup walnuts chopped
- maldon sea salt
- Preheat oven to 350°F. Using either a large mixing bowl and wooden spoon, or a kitchenaid stand mixer, mix together the wet ingredients until fully combined. In a separate bowl, measure out the dry ingredients and stir together. Slowly add to the wet ingredients, until a moist cookie dough forms. Stir in the chocolate chips, as well as the coconut flakes and walnuts if desired.
- Cover a large cookie sheet with a piece of parchment paper. Form cookie dough into 12 balls, flattening slightly with your hand when placing on the tray.
- Bake cookies for about 10-14 mins depending on your oven – for reference, mine almost always takes about 12 mins. You want the edges to be getting slightly golden brown, but not burnt.
- Remove from oven and sprinkle tops with maldon sea salt flakes (or other flaky sea salt.) Allow to cool for 5 minutes on the tray before transferring to a cooling rack to completely cool.