Grain-Free (Paleo like) Thick & Chewy Chocolate Chip Cookies

Grain-free (& gluten-free!) almond flour Wheat-Belly-friendly chocolate chip cookies. more »

These gluten free chocolate chip cookies are almost paleo. I swear.

Gluten Free Paleo Like Chocolate Chip Cookies

And anyway they’re made with almond flour—and absolutely none of the typical rice flours that generally find their way into gluten-free flourNone! So really, they’re almost Paleo. And what’s more. I, a severe cookie lover, love these healthy gluten free chocolate chip cookies.

I’m very used to eating crazy Svengali foods that hypnotize me into wanting moremoremore. I really enjoy those foods. I even enjoy the hypnosis bit. Very refreshing. But if this whole Wheat-Belly-exploration thing has taught me anything, it’s that … I rather enjoy eating a cookie every now and again that has a built-in STOP mechanism. As much as I love these grain-free, Wheat-Belly-inspired cookies (and I do), I have never been able to eat more than two cookies at a clip. Two cookies!

Gluten Free Paleo Like Chocolate Chip Cookies

And, not for nothing, these cookies are a true feast for the eyes. Aren’t they? I love the little crackle across the top. Very chic. Well-played, Cookie.

Gluten Free Paleo Like Chocolate Chip Cookies

These beauties are made with blanched almond flour and a bit of navy bean flour (have I ever lied to you? it’s nothing like those regular and truly offensive stinky bean flours, but it’s packed with fiber and protein), then not-too-much butter, eggs (just 2 – no omelet cookies, please), and some honey and molasses.

Gluten Free Paleo Like Chocolate Chip Cookies

I really enjoy baking with honey, as, unlike refined sugar, it alone may be responsible for these cookies’ inborn STOP mechanism. Think about it: have you ever gorged on something made with honey? Once you’ve had enough, you just lose interest and maybe get distracted by something shiny (oh, wait… that’s me). The touch of molasses lends the cookies that brown sugar feel. And the dark chocolate chunks are super low in refined sugar. Not to mention their deep flavor.

Gluten Free Paleo Like Chocolate Chip Cookies

These crazy cookies start out dark in color, and then get more pale as they set in the oven. Then, they begin to brown around the edges. Go with it.

Gluten Free Paleo Like Chocolate Chip CookiesGluten Free Paleo Like Chocolate Chip Cookies

Wait ’till you taste the soft, chewy bite of these gorgeous cookies. My favorite? One or two (no more! I swear!), right out of the freezer. They’re a new staple in my house. I can’t wait to hear what YOU think!

Prep time: 10 minutes       Cook time: 8 minutes       Yield: 24 cookies

2 cups (224 g) blanched almond flour

7 tablespoons (63 g) navy bean flour (we talked about this flour yesterday)

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, at room temperature

2 extra large eggs (120 g, without the shell) at room temperature, beaten

4 tablespoons (84 g) honey

1 1/2 tablespoons (32 g) unsulphured molasses

2 teaspoons pure vanilla extract

4 ounces dark chocolate chunks (I used dark chocolate wafers and chopped them into chunks)

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the almond flour, navy bean flour, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, small bowl, place the butter, eggs, honey, molasses and vanilla, and mix to combine well. Create a well in the center of the dry ingredients, add the wet ingredients and mix to combine well. The mixture will be thick and moist. Add the chocolate chunks, and mix until the chocolate is evenly distributed throughout the cookie dough.

  • Scoop the cookie dough by rounded tablespoon (about 25 grams each) onto the prepared baking sheet, about 1 1/2 inches apart. Roll each piece of cookie dough between your palms into a ball, and then flatten into a disk and place back on the baking sheet. Place the baking sheet in the freezer for 5 minutes or until cold.

  • Remove the baking sheet from the freezer and place the cookies in the center of the preheated oven and bake until the cookies have become more pale in color than they were when they were raw, with dark golden brown edges (about 8 minutes). Remove the baking sheet from the oven and allow the cookies to cool until set on the baking sheet (about 5 minutes). Transfer to a wire rack to cool completely.



P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support (for real)!

  • Holly Wydeck

    Oh, Nicole, looks like you knocked it out of the park again!!!  Can’t wait to try these.

    • gfshoestring

      Thanks, Holly! It’s funny, most of the time with a blog, you really just can’t tell what is going to be a hit and what is going to fall flat – and I’ve learned to be relatively agnostic about it. But for some reason I’m really rooting for these cookies! :)
      xoxo Nicole

  • Cindy

    Where can you find Navy Bean flour?  Can you make it yourself?  This looks WONDERFUL!

    • gfshoestring

      I would steer away from making it yourself, Cindy, as you most likely will not get the same grind and neutral flavor that I have gotten from the purchased flour. I buy navy bean flour here. I really recommend that brand. I have tried two other brands, and they were, frankly, awful. :(
      xoxo Nicole 

  • Tiffany Lynne Rogers

        I am making my own navy bean flour to do this recipe as I am writing this.  I read all your recipes, and other than a few in the original cookbook that never turned out for me, sandwich bead, I fall back on yours all the time.  I can not wait to eat these in an hour or so.

    • Cindy

      How are you making your own flour?  Just grind up the beans? Do you need to do anything special to the beans first?  Thanks!

      • Tiffany Lynne Rogers

        Just grind them to a powder.  I use an old coffee grinder.  you just need navy beans.

        • gfshoestring

          I honestly don’t know that you will get good results if you grind your own, I’m afraid. The company I get them from, Mrs. Glees, is by far the best I have tried. I tried 2 other companies’ versions, and gagged. :(
          xoxo Nicole

          • Tiffany Lynne Rogers

            I just pulled mine out of the oven.  The flavor is amazing.  I agree, you may not get Nichole’s results, but mine are still great.  I will remember next time to melt my butter, I did not see it was to be melted, so I thought I was making a compound butter, and to chill my dough!  These puppies spread.  But sooo good!

            • gfshoestring

              Sounds like you’ve got some good notes for next time, Tiffany! So glad you’re enjoying the flavor. They’re quickly becoming a favorite of mine!
              xoxo Nicole

  • Jess

    These look so good!  I have tried other grain-free “cookies” and while they were good… they were NOT cookies.  I’m putting these on my “to try this week” pile.  

    • gfshoestring

      I know just what you mean, Jess! A cookie is not a cookie if it tastes like, well, a chore. Or a bore. These do not! I really love them. 
      xoxo Nicole

  • Dana Schwartz

    This “Shmelio” thing is growing on me, Nicole! I also am a big fan of the refined sugar hypnosis and mechanical eating stupor, but my daughter goes nutso on sugar and I’d like to offer her treats without the exhausting (for me) mania that follows.

    I admit, I was not psyched about buying more flour, but the pics of these 2 cookies max beauties are making my online purchasing fingers itch! I think you use Honeyville almond flour but do you think Bob’s would be okay? You can tell me the truth, I can handle it!
    -Dana, whose better batter order will be coming today so I can finally make those very un-paleo biscotti

    • gfshoestring

      I hear you on the sugar thing, Dana. I bet she would really dig these cookies (and I will be posting more, similar recipes indeed), and it would definitely help both of you keep things on an even keel! I just don’t care for the sugar alcohols. I tried, but so far no thank you.
      No Bob’s almond flour, I’m afraid! I order blanched almond flour from, but Honeyville is of course also a great choice. My general rule of thumb with is to only order from there when I plan to order more than just one or two things, as otherwise the shipping charges are just not worth it. 
      xoxo Nicole

  • Linda

    I haven’t seen navy bean flour locally, but I have seen black bean flour. Have you ever worked with that?

  • Lisacwin

    How about white bean flour? Just wondering. 

  • Michelle

    Okay FINE! I am ordering the navy bean flour! I could tell myself that I would eventually get around to trying the other grain-free recipes (after I tried the million recipes I tabbed in your cookbooks)  but cookies that are hard to overeat?? Anything that might control my cookie monster tendencies while also being lower in sugar, but sans nasty fake sugar must now move to the top of the list. Thanks! 

  • Addy

    Yes! A cookie that is delicious but doesnt beg me to eat more than my “in moderation” amounts? Plus it is packed full of protien? I need to try this… Now to figure out where I can store more flour… My kitchen is decent sized, but I don’t have much cabinet space and my cabinets are bursting at the seams… I will find a way though!

  • Ecvirik

    I can hardly wait to try these. Looking forward to the almond chocolately goodness. Thanks!!

  • Esther Cvirik

     ….and thanks for making them with almond flour and a more natural sweetner. My son thanks you too. :)

  • Agreatshopper

    I am going to try these.  And heres why.  Not too many crazy ingredients.  I understand everything you’ve listed.   

  • Tammy

    I LOVE your blog and your cookbooks– I have copies of both!! I do not need to be GF, but I am taking a proactive stance ny eliminating most gluten from my diet so as to hopefully stop the autoimmune issues that I have or stop the development of new ones, rather. Anyway, I just want to say that your blog and your books ROCK and you make it so easy and so do-able and so TASTY!

    Thank You for taking your audience into consideration when writing, posting, recipes! You know what we want! And Thank You for writing in such a convivial manner– I feel like I’m on the other side of a conversation with a friend!

  • Theresa

    Love your blog.  There is info out there that debunks Wheat Belly.  I don’t think you need to change a thing in your recipes to make it ‘Wheat Belly ‘friendly…carry on as you were before. ;-)

  • Kristy B.

    Since the difference in price is astronomical, is there a special reason not to use almond flour that is unblanched? I’ll buy some if it really makes all the difference, cause these look good as heck, but I’ve never tried to make grain free anything so just thought I’d ask.

    • gfshoestring

      Hi, Kristy, It is, in fact, a big difference. Blanched almond flour has the skins removed and has a much, much finer grind. This recipe will not work at all with any other type of almond flour.
      xoxo Nicole

      • Kristy B.

        Thank you :) I’m willing to shell out the dough if need be.

  • Jenny

    Is there a reason to use Xl eggs? I hate buying an extra carton and it is hard to find any higher quality Xl eggs. Just curious. Thanks

  • Pperez3

    Can you use garbanzo bean flour in your recipe for chocolate chip cookies?  I keep buying all these different flours and then end up not using them all.   I have the garbanzo  but will buy the blanched almond flour .

    • gfshoestring

      I haven’t tried these cookies with any substitutions, but garbanzo will most likely “work” to create a cookie that looks similar. It will not, however, taste the same at all as garbanzo flour has a strong taste and smell that is entirely absent in navy bean flour.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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