Grain-Free Chocolate Cookies

Over the last couple of months, I have become obsessed with this DIY paleo flour blend. Not only is it way cheaper to make your own blend, but it also took all of the guesswork out for me because when it comes to using coconut flour, I literally fail every. single. time. But with this blend I have created a birthday cake/cupcakes as well as some cookie recipes. They may, or may not, all make it on the blog! This recipe is a huge hit with my entire family (parents included). I was inspired to create these cookies after trying Simple Mills Double Chocolate Cookies – if you read my March Favorites blog post, you already know my love for this company. They use minimal ingredients…and ingredients I feel good about letting Willow eat – no gums, additives, “natural” flavors, or refined sugar.

RECIPE: Grain-Free Chocolate Cookies

Now, the texture isn’t as crispy as Simple Mills (I didn’t use or have konjac root) and they aren’t flat, but I’m really excited about how well they turned out! A slightly crispy exterior, soft center (I very much dislike the word moist, but I’ll say it), and they melt in your mouth. They’re like little buttery orbs of deliciousness! I made these with my little chocoholic in mind and she loves them so much…in fact, she’d be content with eating the dough! I plan to make them using carob instead of cacao and when i do, I’ll update this post with the outcome.

*UPDATE – the carob trial was fantastic! Instead of the two tablespoons of cacao powder, I used one tablespoon of carob. And I paired it with 2 TBSP tahini + 1 TBSP coconut oil. I gotta say, I think this is my new favorite way to make them!*

I have made these countless times and with different variations: using almond butter instead of coconut oil, leaving out the chocolate chips, adding flax egg, flattening them before baking, and a few other ways. The recipe, as it’s written below, is my family’s favorite version.

The trials I ran using a flax egg required an additional 2 tablespoons of paleo flour blend and the outcome was more of a brownie-like cookie and not at all crispy. I’ll have instructions below for this variation.

Here’s a photo of a batch using flax egg:

RECIPE: Grain-Free Chocolate Cookies

GRAIN-FREE CHOCOLATE COOKIES: {soy-free, gluten-free dairy-free, vegan, paleo, oil-free option}

Makes 8-10 small cookies

Brownie-like variation will make 12-14 small cookies

What you need:

  • 1/4 cup + 2 TBSP paleo flour blend*
  • 3 Tablespoons coconut sugar
  • 2 Tablespoons tigernut flour
  • 2 Tablespoons organic cacao powder
  • 1/2 teaspoon baking soda
  • pinch Himalayan salt
  • 3 Tablespoons softened (not melted) coconut oil or creamy almond butter*
  • 1/2 teaspoon vanilla (optional)
  • 1-2 Tablespoons organic, fair trade chocolate chips (optional)

* I know Bob’s Red Mill has a paleo flour blend, but I have not tried it – so cannot verify the outcome. Before measuring your flour, please shake it really well to mix up the flours and DO NOT scoop it out with a measuring cup, but rather spoon the flour into a measuring cup so that the flour doesn’t get overly packed in.

*Please DO NOT use melted coconut oil! Keep it in a softened, solid state. Use coconut oil for a crispier cookie and almond butter for a softer cookie. Both are equally delicious! I’ve even used a combo of both in a few batches…including the batch in these photos.

How to:

  1. Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. In a medium bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt. Then, stir in the coconut oil (or almond butter), and vanilla (if using). Mix until creamed together and the dough sticks together. I use my hands to really incorporate the ingredients. You’ll be tempted to add in extra oil or butter – trust me, don’t do it 🙂 Next, stir in the chocolate chips, if using.
  3. Roll the dough into small balls, leave about one inch of space between the cookies, do not overcrowd them and bake for 12-18 minutes. My oven requires longer baking times, which is why there is a wide baking time frame. Once they start cracking on the top, it is time to remove them. If you are looking for a crispier cookie, increase the baking time by 2-3 minutes.
  4. Remove from oven and allow to cool for 10 minutes on the baking sheet before carefully transferring them to a cooling rack. I recommend letting them cool completely before eating. If you try to eat them right as they’re done, you’ll have a crumbly mess!
  5. Enjoy with a glass of nut milk, coffee, or tea.
  6. Store any leftovers in an airtight container.

**VARIATION: for a brownie-like cookie add 2 extra tablespoons of the paleo flour blend (making a total of 1/4 cup + 4 TBSP) and when incorporating the wet ingredients, add in one flax egg (1 TBSP ground flax + 3 TBSP water…allow the flax egg to set for at least five minutes before adding the dough). These will spread out a bit while baking, unlike the original recipe – so spacing is important.

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

If you make these, please come back and let me know how they turned out! I’d love to hear from you!
Thanks for stopping by!

12 thoughts on “Grain-Free Chocolate Cookies

  1. I think you’ve finally convinced me to invest in Tigernut flour! Our new Luckys supermarket sells it for much less than online. These cookies look great! I’ll let you know when I make them!

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    • Yay! Haha!! It’s such a bummer that grain free flours are so pricey! But now my baking drawer isn’t as cluttered with a gazillion other flours 😂 I have found the best price for the tiger nut flour at Natural Grocers and WF – it’s a lot more online! Let me know if you try these…I hope you like them as much as we do ❤

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  2. Buttery orbs of deliciousness beat from a box flat cookies any day if you ask me!! Plus when you make them yourself that means there is the dough stage which is like a whole snack in itself 🙂 They look like the perfect chocolatey but not too chocolatey thing for my after dinner sweet treat cravings, a much better plan than just straight dark chocolate which always turns into an entire bar of straight dark chocolate lol. I have been pondering the idea of just going for it and embracing almond flour again fully as opposed to just a few nibbles here and there and these just may have pushed me over the edge 🙂 All fingers crossed!! That flour blend sounds really lovely though, I can totally see where the tapioca balances the crumbliness of the coconut flour. And the almond is just so delicious and buttery it makes eventing better. Mmmm I am imagining these little orbs with cashew butter and it is a VERY yummy thought ❤ Thanks for the nudge! xo

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    • I agree!! While I do love those flat, crispy Simple Mills cookies, there’s something about little cookie orbs that can’t be beat! Yes!!! Which is why there were so many trials – my helper kept eating the dough so I couldn’t get an accurate finished cookie amount 😂 Yes! Not too chocolatey, which is nice. Hehe! I’ve been there. I’ll say, oh just one square and one turns into three and sometimes more! These cookies are pretty rich, so one or two totally satisfies that sweet craving.
      Oh, goodness. It’s so hard to go beyond the little nibbles here and there – you don’t want to mess things up, right??? This last month I went overboard with nuts and I’m totally paying the price. Getting better though! I just adore almond flour and this DIY blend is so wonderful. Oooooh! I bet cashew butter would be amazing in these! Let me know if you try. ❤ Hope you’re having a great weekend, my friend! XO

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  3. Oooh Mandy these look so delicious and fluffy and fabulous! You know how much I love almond flour, so super excited about these! Almond flour is my #1 flour and go-to for baking, I love it so much. I’ve been using my almond flour and starch combo for years and it never fails me. I laughed out loud at your comment about the coconut flour fails…OMG, same here!! I have used it in raw recipes but the last time I tried to bake with it…a LONG time ago, it was just awful and disgusting. I hated it so much, I never tried again, haha! BUT, I have 2 full bags of coconut flour in my pantry that I need to use and one of them I bought at Sprouts because of a good price the other day, with the full intentions of baking attempts again, haha. I do know that you need minimal of it in a recipe as it is super absorbent and drying. I would totally pair it with almond flour to counteract that. Looks like you nailed it with this recipe, they look like happy little chocolate cookie clouds!! I really need to try tigernut flour too, I’m so very intrigued to see how it works! And you know those chocolate chips wouldn’t be optional for me, haha! I love my chocolate chips…a bit too much! xoxo

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    • Isn’t it the best flour??!? I swear it’s like magic. Now, coconut flour on the other hand drives me absolutely insane! Haha!! Over these last six or seven months I’ve attempted pie crust and various other baked goods with epic fail. Such a tricky flour. So when I stumbled upon a diy blend, I was thrilled! Made life so much easier! And this combo works so well! Kind of like almond flour, the varying brands of coconut flour aren’t created equal…I’m still figuring out the best one. It’s crazy how absorbent it is! Which is why so many recipes out there use eggs and oil/butter. One of these days I’ll learn the science behind coconut flour! Thank you, friend!! They are little cookie clouds! And Willow would definitely agree with you. Chocolate chips are not optional. They’re mandatory! Haha!! Love you! Xoxo ❤

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      • Omg, I made them Mandy and I have to admit, I was skeptical because they didn’t have a lot of sugar in them, but holy moly they taste soooo dang delicious and chocolatey!! Like, I wanted to eat the entire pan, seriously, lol! I did the optional chocolate chips at your suggestion and I did 2 heaping tablespoons, which was perfect. I had to refrain from eating it all right there, but I only ate 2 so that I can take a photo and share them on IG tomorrow, LOL! They are sooo yummy and moist and buttery. I tried doing just the almond butter, 3 tablespoons but it would not come together no matter how much I worked it with my hands, it was super dry, so I added about a 1 1/2 tbsp of softened coconut oil (just eyeballed it) and that did the trick! I probably was slightly off with the flour measurements since I did a scaled down version of that paleo blend you linked to, because I didn’t want to make that entire blend. Anyways, it made it work and they were so yummy. I drizzled just a tiny amount of chocolate drizzle on top since my mother-n-law is here and extra chocolate makes her happy, hahaha! I can’t wait to get the tigernut flour and try them that way as well. I love that they are not overly sweet either, so they are totally passable as a snack or breakfast cookie, for real! Thank you friend for the delicious cookie recipe!! Tag you tomorrow! Love YOU!

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      • OMG!!!! You are seriously the best!!!!! Thank you so much! I am SO sorry that the dough was dry, but I’m happy you were able to remedy that with a little coconut oil. Darn! I blame coconut flour 😂😂 And I think I’m going to start providing measurements using my scale. I feel bad! But I’m so happy they turned out in the end!! You’re totally speaking Willow’s language right now…heaped tablespoons of chocolate chips AND chocolate drizzle!!? Yum! Hahaha!! Because I ran so many trials, there were times we ate some at breakfast. I can’t thank you enough for giving this recipe a try and for always supporting me. So incredibly grateful to have you for a friend ❤️❤️❤️ Love YOU!!!! And happy (early) Easter! XO

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