Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal)

These grain free chocolate chip cookies are best the day they’re baked. Make a double batch. They won't last long!

Grain free baking is the best! The ingredients and methods are usually very simple. There’s no worry about over-mixing and causing too much gluten to form. The cookies don’t spread all over the pan and the cakes never rise too high. In most recipes, you can pour all the ingredients into a food processor, mixer or even a blender, whirl away, pour them into a pan and you’re done! Cakes, muffins, pies, cookies – all of them – have turned out to be very uncomplicated.

If you’ve had a fear of baking or some bad experiences in the kitchen, well, now’s the time to pull out those mixing bowls and give it another try. These cookies are the perfect place to start. There aren’t any scary steps and the dough can be mixed by hand. No special equipment required!

These grain free chocolate chip cookies are best the day they’re baked. Make a double batch. They won't last long!

One word of advice about grain free baked goods – we have to be careful about how much we consume because most contain large quantities of nut flours. These nut flours contain high amounts of omega-6 fatty acids. While omega-6 fatty acids are good for you, in excess, they can cause problems. It’s a good idea to keep your omega-3 consumption (from foods like organic butter, pastured beef, pastured eggs, raw organic cultured or fermented dairy, fish, etc.) twice as high as your omega-6 consumption to avoid possible inflammation.

Now, back to the cookies! They’re best the day they’re baked, as they’ll get a little moist as time goes on. They aren’t crumbly, so they work well in a packed lunch. I made these with Honeyville blanched almond flour. I’m not a fan of the phytic acid in the skins of my almonds, so I recently switched over to blanched almond flour. One last thing – you might want to make a double batch, because these little beauties won’t last long!


  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt
  • 6 tablespoons unsalted butter (or coconut oil ), melted
  • 1/4 cup honey (I prefer a light honey like clover)
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips or dark organic chocolate, chopped


  1. Preheat oven to 350ºF and adjust rack to middle position. Place almond flour, coconut flour, gelatin, baking soda and sea salt in a medium mixing bowl. Whisk together. Whisk butter, honey and vanilla in a large measuring cup and pour into dry mixture. Stir until a dough forms. Stir in chocolate chips. Using a 2” cookie scoop , scoop the dough and place each dough ball on a baking sheet lined with parchment paper. Press each dough ball down so the diameter of the cookie is now 3”. Bake for 12 minutes until just golden brown on the edges. Cool for 5 minutes. Serve.

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