Don’t you just love a good old fashioned chocolate chip cookie? Me too! It’s really the only kind of cookie that can lure me in, you know, and make me forget all about sugar and carbs and the evils of overindulgence. Because whatever could be evil about chocolate chip cookies, right?
I’ve made so many different chocolate chip cookies over the years, pre-gluten-free and post-gluten-free (click and scroll down this rabbit hole and you’ll see LOTS of variations on the theme). You can find what I consider the Perfect Gluten-Free Chocolate Chip Cookie here. But it’s all relative because some like them thin and crispy and some (me) like them thick and chewy, but still sturdy.
And these days, more and more people are wanting to take things a step further with grain-free cookies. I’m OK with that. I’m not paleo or 100% grain-free and I really don’t like labels at all because I find them rather useless. It’s not like in science where labeling things helps us speak about them in a more intelligent way. As I have witnessed, labels in the special diets world seem to do more harm than good much of the time, with folks arguing if this is really paleo or if that is actually a grain or not. Bleh. I don’t need that kind of drama.
The only thing I “need” in terms of the foods I eat is that they be 100% gluten-free, soy-free, peanut-free and tree-nut free (and in the US, dairy-free) due to celiac disease and (far too many!) food allergies.
BUT, you will find LOTS of paleo friendly and grain-free recipes here because that is how I tend to eat naturally most of the time.
Why am I telling you all this while there’s a perfectly delicious grain-free chocolate chip cookie recipe waiting for you?? I’m not really sure, just to be transparent with you, I suppose. I do not want to mislead you and have you thinking I waffle between diet fads or trends because I do not. Since I started sharing in this space in 2009, I have remained consistent in my approach. I think that’s important in today’s world, especially when you are searching for recipes and resources to help you achieve your wellness goals.
Now, speaking of wellness goals: COOKIES! :)
In moderation, of course, cookies are a great addition to the diet. If you’re avoiding grains, I recommend this recipe. If you’re not avoiding grains, I still recommend it. It’s easy to make, bakes up in just a few minutes and yields a cookie that anyone and everyone will gobble up and never question.
It uses Otto’s Cassava Flour, which is a handy addition to your grain-free baking supplies. I really love it and use it in my rotation of flours, BUT if you are watching carbs, understand this flour is NOT low-carb. K?
Also, if you’ve heard that cassava contains cyanide and you’re afraid to eat it, read my article Facts about Cassava and Cyanide. (You can learn about the carb comparison between cassava flour and other popular gluten-free flours there, too.)
Now, about those cookies…
This recipe used to have this photo:
…but I really didn’t like it much (and I am trying to improve my photog skills, slooooowly) so I replaced it with the current one.
Same cookie with a few minor changes:
1 – In the lighter cookies (new photo) I used a very pale, raw organic honey instead of molasses because that’s what I had. I have a difficult time finding molasses in France. This is part of the reason for the lighter color.
2 – In the lighter cookies, I used granulated sugar (I know gasp!) because coconut sugar is SO expensive in France. Again, this change attributes to the lighter color of the end result.
3 – The tops of the lighter cookies are smoothed (versus the craggy tops in the original image).
4 – The lighter cookies have a darker chocolate chunk – Lindt 90% (versus a 70% chocolate in the original).
Regardless of the little changes I make here and there, I always use a cookie scoop like this one , which is considered “medium” and holds about 1.5 Tablespoons of dough (it’s a #40 portioner). I scoop into the dough firmly, make sure the dough is gently packed into the scoop and leveled off to ensure uniform cookies.
If you use this method and you want to stop there and just get the cookies in the oven, place those scoops of dough onto the prepared pan and gently press them down a bit so they have more of a thick cookie shape than a mounded shape. They will cook more evenly and look nicer if you do this.
If you want your cookies to look like the original photo (rough, craggy tops), here’s what you do:
Once you scoop a ball of dough, tear it apart in the center creating 2 equal portions of dough and then press the 2 portions back together with the inside (rough center portion) facing up. Does this make sense? The idea is that the “torn” rough center that you exposed when tearing the ball of dough apart is the part that you see and the smooth part is the part you gently pressed together to reform the dough ball.
It exposes the chocolate chunks (or chips, whatever you use) and it gives some texture to the surface that is maintained during baking, resulting in more attractive cookies.
In the updated photos, I didn’t do that, I just patted down the mounds of dough a bit and added some chocolate chunks on top before baking. Either way, amazing grain-free cookies!!
Go ahead and order your Otto’s Cassava Flour and give these a try!
(PS – because I am not 100% strict Paleo, I always like to read about what ingredients are/are not considered Paleo approved when I’m creating grain-free recipes like this one. The sugar topic is a slippery slope, for sure. I like this piece on coconut sugar from the Ultimate Paleo Guide and thought you might, too!)
Grain-Free Chocolate Chip Cookies
- 1 cup Otto’s Cassava Flour (sift or whisk before measuring)
- 1/2 t. baking powder – for strict paleo, use Grain Free Baking Powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/4 cup coconut oil (soft, not melted; OR use 1/4 cup DF butter substitute, but note your cookies will not be grain-free, depending upon brand you use; if you eat dairy products, use an equal amount of butter or ghee)
- 1/4 cup coconut sugar (or other sugar of choice depending on what fits your eating plan and tastes)
- 1 egg, room temperature
- 2 T. molasses (I have also subbed raw organic honey here with great results.)
- 1 t. pure vanilla extract (grain-free vanilla extracts are available)
- 1/2 cup chocolate chips or chopped chocolate (use a GF, Vegan chocolate or raw chocolate or cacao nibs, whichever fits your eating plan and tastes)
- Preheat your oven to 350F and line 2 cookie sheets with parchment or Silpat mat.
- Combine flour, baking powder, baking soda and salt; whisk to blend.
- Add remaining ingredients and stir until no dry ingredients remain visible.
- Scoop cookie dough onto prepared pan, spacing cookies about 1 1/2 inches apart (they do not spread much at all). I use a 2-inch cookie scoop and get about 15 cookies (I may or may not eat a cookie’s worth of dough during the scooping process…).
- Bake approximately 10 minutes, until set and cool completely on pan (they need this extra time to finish cooking and to set properly).
Need more cookies? Check out these!
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