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  • Kristina Boccio

Gluten-Free Chocolate Chip Cookies

These cookies made with organic coconut sugar and almond flour are nutrient dense and have pretty good texture! They don't spread out as they bake, like regular cookies do, so account for that when you put them on the pan by flattening them out a-bit before you bake! enjoy!

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Gluten-Free Chocolate Chip Cookies

Makes about a dozen small cookies:

1 egg

1/4 cup coconut oil melted Buy Here

1/2 cup coconut sugar Buy Here

1 1/2 teaspoons vanilla extract or almond extract Buy Here

1 cup almond flour Buy Here

3 tablespoons coconut flour Buy Here

1/2 teaspoon baking soda Buy Here

1/2 teaspoon salt Buy Here

1/2 cup chocolate chips Buy Here

2 small handfuls of coconut flakes (optional) Buy Here


Preheat oven to 375 degrees and line a baking sheet with parchment paper or melted coconut oil.

In a large bowl, whisk together egg, oil, sugar, baking soda and vanilla (almond extract or both). Add almond flour, coconut flour, salt and coconut flakes, and mix well. Fold in chocolate chips.

Scoop dough into tablespoon-sized balls and press down into cookie shape. (These cookies do not flatten out as they bake), place one inch apart on prepared baking sheet, then flatten slightly. Bake 11-13 minutes or until edges are golden brown.

Cool and enjoy!

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