Grain Free Chocolate Chip Cookies – 2 Ways

Make these Grain Free Chocolate Chip Cookies next time you're craving something sweet! You can bake these or eat them raw (no eggs!)
Paleo, Vegetarian, egg free, gluten free; Free of: dairy, soy, eggs, cane sugar
Course Cookies, Dessert
Cuisine American
Keyword grain free chocolate chip cookies, grain free cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 small cookies
Calories 91kcal
Author Sarah Parker, adapted from a recipe by Chef Katelyn


  • 2 Tablespoons ground flax seed + 2 Tablespoons water
  • 1 cup almonds raw or oven roasted
  • 1 Tablespoon (heaping) coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons honey raw, unfiltered is best; for vegan, use maple syrup
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup mini dark chocolate chips


  • Preheat oven to 350 degrees (if you are making raw cookie dough bites, skip this step).
  • In a medium bowl, combine the ground flax seed with the water and mix together. Set aside to gel and thicken.
  • In a food processor, grind almonds until a course flour is formed. Add coconut flour, baking powder, and salt to the processor and process until the ingredients until they are mixed well. Set aside.
  • Mix the honey, vanilla, and melted coconut oil into the flax gel.
  • Add the flax mixture to the almond mixture and mix well.
  • Stir in the mini chocolate chips by hand.
  • Using a level Tablespoon, scoop dough out and roll into balls. If you are baking these, flatten with your fingers and place onto a parchment-lined cookie sheet and bake for about 12 minutes.
  • If you are not baking these cookies, roll into balls and let them chill in the fridge until firm.
  • Enjoy!


Calories: 91kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Calcium: 28mg | Iron: 0.4mg