Easy back to school treat ~ Almond Flour Chocolate Chip Cookie Goodness

~Grain Free Goodness~

Love these easy and delicious cookies for everyday treats or lunches.  Since we’ve been gluten free for about 3 years now finding healthy yummy options is exciting!  I’m not going to lie and say we’re  exclusively gluten free, but for the ones it doesn’t make ill (myself and 14 year old daughter) we occasionally sneak in some gluten.  On the other hand my 10 year old son and husband do not mix well with gluten, and deal with intestinal issues and congestion.  Neither have been tested for Celiac, but we did do a blood antibody panel at our naturopath clinic on our son.  The results affirmed our concerns with gluten sensitivity and an added surprise was peanut sensitivity.


These super yummy Almond Flour Chocolate Chip Cookie’s I found on the Meaningful Eats Blog are a go to for our family.  I’ve opted out the coconut oil due to taste, and used a bit more butter (Kerrygold butter).  The whole family loves them especially the teenager!  My 91 year grandma couldn’t believe they were made with only almond flour.  I usually get my blanched almond flour in Winco’s bulk area.  They also have all sorts of gluten free baking ingredients to choose from in their bulk area too.


The dough is easy to work with and I’ve had good luck with how they’ve turned out!  Gluten free baking is not always so cut and dry.



3/4 c. butter (Another option 1/2 cup butter & 1/4 cup coconut oil)

3/4 c. coconut sugar

2 tsp. vanilla

2 large eggs

1/2 tsp. sea salt

1/2 tsp. baking soda

3 c. blanched almond flour

1 1/4 c. chocolate chips

optional add-ins: walnuts, pecans, dried fruit


Preheat oven to 350 degrees.  Line cookie sheets with parchment paper (this really helps).

In mixer, cream butter, coconut sugar, add vanilla and eggs and mix well.

Mix in the baking soda and salt.  Add almond flour 1 cup at a time, beating well after each addition.

Fold in chocolate chips.

Form dough in tablespoon rounds and place on lined cookie sheets about 2 inches apart.  Bake 10-12 minutes, or until golden brown around edges.  Let cool on cookie sheet for 2-3 minutes then place on cooling rack.  Enjoy!  They’re also yummy after you’ve chilled them in the fridge!

(recipe slightly adapted from Meaningful Eats Blog)


My kids love these cookies!