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Grain Free Chocolate Chip Cookies! I'm addicted!

Gluten Free, Grain Free, Refined Sugar Free

Grain free, gluten free, dairy free options to get you the best darn chocolate chip cookies EVER!

Guys, I gotta admit. My sugar cravings have never been that out of control. I've always been a girl that needed more salt than sugar.

And in part, that's why I LOVE a good chocolate chip cookie! It's a mixture of salty sweet, and just really hits the spot! When I started my health journey, baking was what worried me the most. I was afraid that the texture would change, that the taste would never be right, but now there are so many options for gluten free, grain free, even DAIRY free cookies (although I think these are best with grass fed, grass finished butter - but if you have a true dairy allergy, there's a sub below!).

These are seriously my jam, and we always have some in the freezer. Can't wait for you to try them and I hope you love them as much as we do!

Chocolate Chip Cookies


1 ¼ Cups of Almond Flour*

1 Cup of Coconut Flour*

1 Tsp Baking Soda

1 Tsp Pink Himalayan Salt

2 Sticks of Butter, Softened**

1 ½ Cups Coconut Sugar

1 Tsp Vanilla Extract

2 Eggs

1 ¼  Cups Chocolate Chips (For Dairy Free Chocolate Chips, try Enjoy Life HERE)


Preheat oven to 375.

Line 3 baking sheets with parchment paper.

In a large bowl, mix flours, baking soda, and salt.

In a medium bowl with an electric mixer, beat together butter and sugar.

Add eggs, one at a time, and vanilla. Mix til combined. 

Add wet mixture to dry mixture and mix thoroughly.

Fold in chocolate chips.

Place spoon-sized dollops of mixture onto baking sheet.

Bake 15-17 minutes, or until golden.

Allow to cool on cooling rack.

Makes approximately 45-50 cookies, depending on size of dollop.

We like to put one pan (or what's left of one pan) in a storage container for the refrigerator (refrigeration recommended), and store the rest in the freezer!

*If you are GLUTEN free but can do grains, grab some Gluten Free Oat Flour and substitute in 2 ¼ cups of Oat Flour for the Almond and Coconut Flours!

**You can substitute 12 oz of EVOO or Avocado Oil (or even Ghee!) instead of butter, but I love the richness butter adds, and our family tolerates it well!

You can substitute another sea salt like Redmond’s, but I find Pink Himalayan Salt really gives it that salty sweet flavor of a good chocolate chip cookie!

Always look for grassfed butter and organic ingredients when possible. And enjoy!

If you try it and love it so much you have to post it on social media, make sure you tag me in your post so I can see your awesome work!

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