Fluffy Chocolate Chip Cookies (grain-free, dairy-free)

Dairy-Free, Dessert, Gluten-Free, Quick and Easy March 12, 2023 3 comments By Christine Manes

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I’m telling you…

You need to get up this very instant and make these cookies. Even if you have to run to the grocery store the buy the ingredients, DO IT! These cookies are simply that good. You can also shop the links in the recipe card for the ingredients if you don’t have time to go to the store – have them delivered to you so you can make them ASAP!

My favorite healthy additions to this recipe:

Coconut oil: Has antimicrobial and antioxidant properties, and it may help improve skin and oral health.

Maple Syrup: This is a healthier alternative to sugar because it is much lower glycemic. It’s also high in antioxidants and offers nutrients such as riboflavin, zinc, magnesium, calcium, and potassium.

Coconut Sugar: Lower glycemic than processed white sugar or brown sugar. It also has a similar taste to brown sugar which adds a nice flavor to this recipe.

Hu Chocolate Chips: I love this brand! I discovered them only recently and I immediately took interest because its a brother and sister who own the company and their products have no artificial sugars, artificial flavors, preservatives, sugar alcohols, soy, or sunflower lecithin. The milk chocolate they carry uses milk from grass-fed cows, which is a big deal to me. But not all of their products contain dairy. I used their semi-sweet chocolate chips which are actually dairy free – the only ingredients are organic cacao, organic date, organic cocoa butter, organic vanilla bean. Can you believe that??

Fluffy Chocolate Chip Cookies (grain-free, dairy-free)

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These cookies are soft yet still perfectly gooey in the middle. They are grain free, dairy free, soy free. They are soooo good and you must make them ASAP! Be sure to save this tab to refer back to it when you go to the grocery store next.

Author: Christine Manes
Prep Time: 10 minutes
Cool Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 servings
Category: Dessert
Method: Oven
Cuisine: American

Instructions

Preheat the oven to 350ºF
Go ahead and melt your coconut oil and set it aside. This will allow it to cool down before adding it to the recipe.
In a large bowl, mix together the almond flour, cassava flour, coconut sugar, baking soda, and salt.
After the dry ingredients are thoroughly mixed, add the maple syrup, coconut oil, egg, and vanilla extract and mix to combine. Fold in the chocolate chips.
Place parchment paper onto a cookie sheet.
Spoon out 12 dollops of the cookie dough onto the baking sheet. It’s about a couple tablespoons for each cookie. Once spooned out, you can wet your hands then lightly form the edges of the dough to be more round (you don’t need to pick them up, just form them while they’re on the pan). The dough is pretty sticky.
Place in the oven and bake for 10-12 minutes until the edges are lightly golden. Be careful not to overcook. I cook mine for 10.
Remove them from the oven and let them cool on the baking sheet for 5-10 minutes before removing. (If you overcooked them though then you can remove them immediately and put onto a cooling rack so they stop cooking)
Store in the refrigerator.
Please leave feedback and your review if you made this recipe! Thanks!