Grain-Free Chocolate Chip Cookies

Grain-Free Chocolate Chip Cookies

This big kids have been back to school for just over a month now and we seem to be finding our new groove.  Parenting is frequently about finding a new balance, wouldn’t you agree?

Eva and I find ourselves baking more often now that it’s just the two of us again.

I’ve always loved baking with my babes. It’s one of my favourite ways to spend time with them. Baking with kiddies makes for a much messier time in the kitchen, but it’s so worth it. I’m currently teaching Liv to be a little more independent when it comes to baking. I’d love to see my kids bake on their own. That would make my heart burst.

I developed these grain-free Chocolate Chip Cookies in the summer and they’re a big hit around here. We’re not 100% grain-free, by any means, but I do like to mix it up on a regular basis.

Processed grains can exacerbate inflammation in the body. It’s not necessarily the grains themselves that cause inflammation, it’s the processing of them, and that includes flour. I believe life is about finding a lovely state of balance. So I try to make sure that the core of our family’s diet is a wide variety of vegetables and fruits, healthy proteins and beneficial fats. We do enjoy grains, and even processed grains. But we just try not to overdue it, for the sake of better energy levels and healthier living.

So enjoy these cookies, regardless of what your idea of balance is.  I think they’ll fit perfectly (and deliciously) into any well-balanced diet.


1 vote


Grain-Free Chocolate Chip Cookies

Yield 14 cookies


  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon psyllium seed husks
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, liquefied
  • ½ cup chocolate chips


  1. Preheat oven to 350 degrees. Prepare a baking tray.
  2. Combine almond flour, coconut flour, psyllium seed husks, baking powder, and sea salt in a large bowl.
  3. In a smaller bowl mix vanilla, maple syrup and coconut oil. Add to dry ingredients and combine. Stir in chocolate chips.
  4. Scoop dough using a 1 tablespoon measuring spoon. Roll into balls and place on baking tray. Press gently with hand.
  5. Bake at 350 for 10-12 minutes. Remove from oven and let cool on tray for 1-2 minutes. Place on cooling rack and let cool completely. Store in an airtight container.






6 Replies to "Grain-Free Chocolate Chip Cookies"

  • comment-avatar
    Shirley @ gluten free easily (gfe) October 13, 2017 (3:59 pm)

    Oooh, Maggie, the ingredients in these cookies perfectly fit with what I prefer to eat treat-wise these days. Maybe even for camping this weekend. The house is a bit chilly so baking chocolate chip cookies to take camping seems like the ideal thing to do this evening! Thanks, my dear. And I love the image of you baking with little Eva and teaching Liv to be more independent in the kitchen. Somewhere I have photos of Son and I baking zucchini bread together. He’s skilled in the kitchen now. Not a chef by any means (I’m not either!), but he’s independent and creative, making some wonderful dishes.


    • comment-avatar
      Maggie October 14, 2017 (3:14 pm)

      What a treat to read this comment Shirley. I haven’t had a blog comment in a long time 😉 I’d love to see that picture of you and your son baking. Such a sweet moment in time! I’m thrilled to hear that these worked out for you, I hope you had a lovely time camping xoxox

  • comment-avatar
    Shirley @ gluten free easily (gfe) October 14, 2017 (8:28 am)

    Maggie, I just made them and they’re wonderful! Perfect for camping!

    Thanks so much for this recipe, dear.

  • comment-avatar
    christine dugdale October 15, 2017 (2:37 am)

    These look lovely, Maggie, I’ll be trying them soon:)

    • comment-avatar
      Maggie October 17, 2017 (11:13 am)

      Thanks Christine! I hope you love them as much as we do!

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