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BEST Grain-Free Chocolate Chip Cookies

Prep time 15 min
Cook time 10 min
Total time 25 min

Prep time 15 min
Cook time 10 min
Total time 25 min


Can you remember the last time that the aroma of freshly baked cookies greeted you when visiting someone’s home? Magic food moments like that warm our hearts and last in our memories. 

The concept of Chocolate Chip Cookies originated in 1938 by the American chef, Ruth Graves Wakefield, who owned the Toll House Inn in Whitman, Massachusetts. Legend states that she intended for the chocolate pieces to melt into the dough, creating a chocolate cookie, and was pleasantly surprised by how well received her chocolate-dotted cookie was. The nation quickly became obsessed with her recipe and folks everywhere began baking the sweet-morsel treats.

Chef Wakefield’s original recipe called for shortening, white sugar, brown sugar, eggs, salt, white flour, water, baking soda, vanilla and chocolate pieces.

This, my best-as-of-yet, recipe for grain+refined sugar free cookies comes pretty darn close to tradition. By making a few key ingredient swaps our version of the cookie is healthier and lower in sugar than the original.

If given a taste, I’d like to think that Chef Wakefield would approve. 

Serves 24

¼ cup coconut oil, softened

⅔ cup coconut sugar

½ teaspoon baking soda

½ teaspoon sea salt

1 egg

1 tablespoon vanilla extract

1 cup dark chocolate caramel bar, stevia-sweetened (or stevia-sweetened dark chocolate pieces) chopped into pieces

1 teaspoon flake sea salt


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.


In a large bowl beat the shortening and coconut oil on high for 30 seconds. Add the coconut sugar, baking soda and sea salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour. Stir in the chocolate pieces.


Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheet. Sprinkle with flake sea salt. Bake 8-10 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!

Quick Tip

If you can't find stevia-sweetened dark chocolate bars then feel free to use stevia-sweetened chocolate chips. You could also melt down unsweetened chocolate and add in a touch of liquid stevia for sweetness. ​Spread the melted chocolate over a parchment paper lined plate and harden in the freezer. Chop into pieces and use in these amazing cookies! 


Calories: 82
Fat: 7g
Carbohydrates: 5g
Sodium: 90mg
Fiber: 0g
Protein: 1g
Sugar: 4g

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