Grain Free Chocolate Chip Maple Cookies

I posted a photo of these cookies on Instagram the other day and SO many of you reached out wanting the recipe. So here it is! A grain free and refined sugar free cookie that is perfect for dunking into a glass of fresh milk or a cup of tea. They are chewy and have just the right amount of sweetness that makes them absolutely delicious!

If I’m being honest, as my toddler gets older it’s getting harder to keep her away from all the sweets that are offered EVERYWHERE! Refined sugar seems to be in everything that isn’t homemade. It’s snuck its way into store-bought tomato sauce, crackers, salad dressing, bread, you name it! The saddest thing is that we have literally hijacked everyone’s taste buds to crave it. There are so many studies right now showing the downstream affects of sugar on our bodies and children are the most vulnerable population.

With all that being said, sweet treats are still an important part of being alive! Some of my fondest childhood memories are sharing cookies with friends or making a cake with my mom on special occasions. I want that for my daughters as well. So when it comes to sweets, I want to make them with ingredients I feel good about. These cookies fit the bill! They are sweetened with maple syrup and contain just the right amount of dark chocolate chips to satisfy that sweet tooth.

My daughter loved helping me make these. She loves cracking the egg and whisking all the ingredients together. Pro tip— pre measure all the ingredients first and let your toddler pour them into the mixing bowl! It’s less messy that way.

Anyhow, I hope you and your little ones love these cookies as much as we do. They taste great right out of the oven but I also love storing these in the freezer and eating them cold. They firm up really nicely in the freezer.

Grab your wooden spoon and get baking!

Grain Free Chocolate Chip Maple Cookies

PREP TIME: 10 minutes    COOK TIME: 11-15 MINUTES    SERVES: 12 cookies

• 1 egg, room temperature

• 1/4 cup coconut oil, melted and then slightly cooled

• 1/4 cup pure maple syrup

• 1 teaspoon vanilla extract

• 1 cup almond flour

• 1/4 cup coconut flour

• 1 teaspoon cinnamon

• 1/2 teaspoon baking soda

• 1/4 teaspoon unrefined salt

• 1 cup dark chocolate chips (see note!)

Preparation

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl beat together the egg, coconut oil, maple syrup and vanilla.

3. Add in the almond flour, coconut flour, cinnamon, baking soda and salt. Use a wooden spoon to mix well. Fold in the chocolate chips.

4. Use a large tablespoon to scoop up dough and drop onto the prepared baking sheet (this dough is sticky) Space the cookies 1 inch apart (they’ll spread a bit) and bake in the oven until golden brown and cooked through. About 11-14 minutes.

   Notes

   I use the Santa Barbra Chocolate Chips as they are tested for heavy metals. Cooking times will very from kitchen to kitchen. Store cookies at room temperature for 3 days or freeze for 3 months.