Experimenting with grain-free chocolate chip cookies

The irony of a grain-free life

When I went Paleo I started baking, a lot.

Baking grain-free breads, muffins and cookies made the transition much easier. It was my secret to making it work. I had a lot of fun trying new recipes for baked goods made out of a combo of blanched almond flour, coconut flour, arrowroot powder and eggs.

Whenever I craved bread, gluten or sweets I always had something slightly sweet and chewy on hand to satisfy my cravings. Substitution was my way of making that tough transition phase work.

Baked goods are technically not Paleo and I couldn’t eat them on my gut healing diet many years ago. But they are a great alternative to conventional baked goods because they are home made, with healthier ingredients.

The other day I was in my bank and they had free chocolate chip cookies on offer for customers. These cookies looked sad, dry and wrong. Chocolate cookies should definitely shouldn’t be dyed red.

I knew I could do better than that in every way. I went home and started looking up grain-free chocolate chip cookie recipes.

I was curious if I could replicate the chocolate chip cookie experience. I knew for a fact that I could do better than the chemical-laden free cookies at the bank.

It took me three tries but I blown away by the results. These taste so much like the real thing, better actually. Less sweet.

I didn’t have any chocolate chips in the house so I broke up a dark chocolate bar and improvised with the other ingredients. I thew in dried golden berries along with the chocolate.


I mixed everything up.

The dough was looking promising and tasted delicious raw. The secret ingredient is apricot puree.


Each iteration of cookie tasted better, but I realized that the secret is to use grass fed butter instead of coconut oil and only one egg so it tastes more like a cookie and less like cake.


I based my recipe on this one and played around with the ingredients.

Each iteration of cookie tasted better, but I realized that the secret is to use grass fed butter instead of coconut oil and only one egg so it tastes more like a cookie and less like cake.


Ingredients $9.00 (12 Servings)

  • Blanced almond flour 1 cup
  • Egg 1 unit
  • Sea salt 1 tsp
  • Baking soda 1 tsp
  • Grass fed butter 4 tbsps
  • Dark chocolate broken into small chunks 1 cup
  • vanilla extract 1 tsp
  • Apricot puree (dried apricots soaked in water and blended) 1 cup

Baking instructions

Preheat oven to 350 and bake cookies for 8 to 10 minutes (depending on how chewy you want them).

The apricot puree was my addition and it gave the cookies some natural sweetness, tang and chewiness.

Paleo never tasted so good.

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