Perfect Grain-free Chocolate Chip Cookies {gluten-free, paleo, egg-free, dairy-free, vegan}
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Cook time: 
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Serves: 12 large or 24 normal-sized cookies
gluten-free, grain-free, paleo, egg-free, Low FODMAPS, dairy-free and vegan option
  • 2¼ cups blanched almond flour
  • ¾ cup tapioca starch or arrowroot starch
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup honey or maple syrup
  • 6 tablespoons unsalted grass-fed butter, room temperature, not melted (or coconut oil to make dairy-free/vegan)
  • ½ cup dark chocolate chips
  • 1 tablespoon vanilla extract
  • coarse flake sea salt for serving, optional
  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
  2. In a medium mixing bowl add the almond flour, starch, baking soda and salt. Whisk well to combine.
  3. In the bowl of your standup mixer (or in a large bowl with an electric hand mixer), add the butter (or coconut oil) and honey, cream together on high, add the vanilla extract and mix a bit more. Slowly add the flour mixture and mix until well combined. Fold in the chocolate chips by hand.
  4. Divide the dough into 12 equal parts. Roll each into perfect dough balls and place the balls on the parchment lined baking sheets with at least 3 inches between each cookie. Gently press down the dough ball into a disk, about 3-inches in diameter (it will spread about 1-inch more as it bakes).
  5. Bake one tray at a time, for 13-15 minutes, till golden brown. Let the cookies cool on the baking tray for 5 minutes then transfer to a rack to cool for another 10 minutes. Sprinkle some flaked sea salt on top, if that's your thing!
  6. I find these do best when stored in a sealed container in the refrigerator. They will keep up to a week
Recipe by Tasty Yummies at