Cookies - Grain Free Chocolate Chip

Prep Notes

Who doesn’t need a tried and true grain free chocolate chip cookie recipe?  You guys!  I’m so excited about sharing this one. 

It’s the perfect thing to take to a pot luck since it’s so easy to make and is loved by everyone (even the grain lovers).



  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  2. In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt.
  3. In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
  4. Using two soup spoons, drop the dough in roughly 1-inch portions, spaced 2 inches apart, onto the prepared cookie sheets.
  5. Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges ofthe cookies are lightly browned and the tops feel firm when gently touched. Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
  6. Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.