Chocolate Chip Cookie (Grain-Free, Vegan)

My children love making these cookies!  They are easy to make and store well in the freezer.  


1 ¼ cup blanched almond flour

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon coconut flour

2 Tablespoons butter, room temperature*

2 Tablespoons coconut oil, melted and cooled

¼ Cup maple syrup**

1 teaspoon vanilla extract***

1 ¾ teaspoons ground cinnamon

½ Cup shredded coconut

1/3 Cup chocolate chips


*Substitute with coconut oil for a vegan cookie.

**Substitute with honey for a sweeter cookie.

***I add a pinch of grated vanilla beans instead of using vanilla extract because many vanilla extracts are not grain free.


Preheat oven to 350°F.

Mix all ingredients except chocolate chips in stand mixer.

Then, mix in chocolate chips.

Drop by spoonful onto cookie sheet lined with unbleached parchment paper.

Flatten slightly with fingers.

Bake 8-10 minutes.

Slide parchment paper with cookies onto cooling rack.


Makes 18 cookies.  This recipe is featured in my son’s cookbook, Rattlesnake Treats!

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