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There’s nothing quite like a warm, chocolate chip cookie fresh out of the oven.

And even though these cookies happen to be grain-free and naturally sweetened, there’s nothing “healthy” tasting about them.

Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters!

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Classic Chocolate Chip Cookies (grain-free)

Makes about 2 dozen small cookies

adapted from this recipe

Ingredients:

1 1/2 cups of Blanched Almond Flour (store-bought or homemade)

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons coconut oil, softened

1/2 teaspoon vanilla extract

1/4 cup pure maple syrup

1 whole egg, or flax egg

1/2 cup chocolate chips

Directions:

Preheat your oven to 350F. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.

Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.

Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.

Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm, and enjoy!

These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life–> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too!

Print Pin 4.96 from 23 votes Classic Chocolate Chip Cookies (grain-free) Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters! Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 24 Calories 80 kcal Author Megan Gilmore Ingredients 1 1/2 cups of Blanched Almond Flour (store-bought or homemade)

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons coconut oil , softened

1/2 teaspoon vanilla extract

1/4 cup pure maple syrup

1 whole egg , or flax egg

1/2 cup chocolate chips Instructions Preheat your oven to 350F.

In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.

Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.

Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper.

Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time.

Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve warm, and enjoy! Notes These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life--> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too! Nutrition Calories: 80 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 41 mg | Potassium: 10 mg | Sugar: 4 g | Vitamin A: 20 IU | Calcium: 24 mg | Iron: 0.3 mg

Per Serving: Calories: 80, Fat: 5g, Carbohydrates: 6g, Fiber: 0g, Protein: 1g

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Whether you’ve gone grain-free or not, I hope you all enjoy these delectable cookies!