Grainless Chewy Chocolate Chip Cookies



Who doesn’t love a good chocolate chip cookie?! These cookies are soft, yet chewy and fully paleo!

When making these cookies I find it easiest to form the dough into individual cookies with wet hands because it prevents the dough from sticking. I recommend rolling the cookie dough into balls first, then you will need to flatten the cookies when on the baking sheet and form into the desired “cookie shape”. These cookies are awesome, but do not change much shape while baking other than they rise slightly. This recipe is gluten free, grainless, dairy free, paleo, vegetarian, vegan, peanut free, soy free and refined sugar free.


  • 1/3 cup avocado oil, (or butter)

  • 1 large egg, (or flax egg as a vegan option)

  • 1 tsp vanilla

  • ½ cup organic coconut palm sugar

  • ¼ tsp pink himalayan salt

  • 1 ½ cups almond flour

  • ½ cup tapioca starch

  • ½ tsp baking soda

  • ½ cup raw cacao nibs or carob chips


  1. Preheat oven to 350F and line a baking sheet with parchment paper or grease sheet with coconut oil.

  2. In mixing bowl whisk together avocado oil, egg, vanilla, and sugar until the sugar crystals dissolved and it forms a paste.

  3. In another mixing bowl combine almond flour, tapioca starch and baking soda.

  4. Slowly pour the liquid bowl into the dry bowl. Mix well.

  5. Add in chocolate chips.

  6. To form cookies form into balls that contain around 2 tbsp of dough. *

  7. Place balls on cookies sheet and flatten with hands to desired shape.

  8. Place in oven and bake for 8-12 minutes until the bottoms of the cookies are golden.

  9. Let cool on baking sheet for 5 minutes before transferring to a wire rack.


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