These Chocolate Chip Cookies are not only grain-free and gluten-free, they are also refined sugar-free, vegan, and nut-free! They are crunchy on the outside and soft on the inside. Even though they are ‘free’ of so many things, they are not flavor free. I bet you can’t eat just one…
My mom made the best chocolate chip cookies when Iw as growing up. I am sure everyone has a chocolate chip cookie memory and vows that their grandma or mom made the best. My moms were small and had a lot of chips in them. That’s what I loved about them. The dough to chocolate ratio was perfect. Those cookies probably contributed to why I love chocolate so much today.
A couple notes about Chocolate Chip Cookies:
Nut butter substitutions:
This recipe has you use sunflower butter. Sunflower butter or also known as sun butter can be one of those pantry items that you buy for one recipe but never use it again. I know I am guilty of that. If you have almond butter, or cashew butter in the pantry already, those are fine replacements. But if you are nut-free, stick with sun butter, tahini or pepita butter.
Using melted butter or coconut oil in cookie recipes:
Make sure the coconut oil in this recipe is either softened or slightly melted but not hot when mixing. Your grandmas old fashioned chocolate chip cookies called for softened butter and not melted for a reason. If you use melted butter, or coconut oil in this case and especially if it’s hot, the cookies will develop what bakers call a ‘ large spread.’ A spread is how much the cookie spreads out and bakes. A cookie should spread out a bit and still be able to come off the parchment paper in one whole piece without tearing.
SAVE TO PINTEREST!
Interested in other cookie recipes? Make sure to check these out!
- Breakfast Seed Cookies
- Chocolate Chip Cookie Skillet
- Triple Chocolate Cookies
- Thin Mint Cookies
- Chocolate Caramel Cookies with Sea Salt
Chocolate Chip Cookies
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 2 tbsp maple syrup
- 1/4 cup sunflower butter (or almond butter if not nut-free)
- 1/4 cup + 2 tbsp coconut oil, softened
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1 tsp vanilla extract
- 1/2 cup vegan & paleo chocolate chips (regular chocolate chips are fine too)
- Pinch of salt
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside
- Combine the flaxseed meal and the water in a small dish and set aside for five minutes. This is the egg replacement and as it sits it will start to thicken
- In a large mixing bowl, add the coconut flour, tapioca starch, baking soda, and coconut sugar and mix. Once mixed, add the remianing ingredients and mix well
- Scoop out 12 cookies with the dough and place on the baking tray. Place the tray in the refrigerator for about five minutes to allow the cookies to slightly harden. Once they have cooled slighly, place in the oven and bake for 15-20 minutes or until golden brown
- Allow the cookies to cool completely and then enjoy!