Grain-Free Coconut Walnut Chocolate Chip Cookies

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!

Form into balls and then flatten the tops a little before baking – they won’t spread much at all
Notice the missing cookie? Didn’t even make it to the cooling rack!

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

Grain-free and lightly sweetened with maple syrup, these cookies are on the healthier side but retain all the delicious flavors of a traditional chocolate chip cookie + some additional add-ins.
Prep Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Cookies, Dessert
Keyword: chocolate, coconut, cookies, dessert, grain free, walnut
Servings: 12 cookies


Wet Ingredients

  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 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. 

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