I used to love Toll House® chocolate chip cookies but can no longer eat grains for health reasons. I tried many things and these are surprisingly close to good-old Toll House® cookies, but with no grain and less sugar! These are much better than typical gluten-free cookies as they do not have the sandy texture that so often plagues gluten-free baking. If you have to be grain- or gluten-free, give these a try for an occasional naughty treat that you remember!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet.

  • Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.

Cook's Notes:

If you can't do dairy, change out the butter for the same amount of fat of your choice (palm shortening or what-have-you).

Feel free to mix in chopped walnuts if you like those in your cookies. Another variation would be white chocolate chips, macadamia and Craisins(R), etc.

Nutrition Facts

141 calories; protein 4.1g 8% DV; carbohydrates 13.2g 4% DV; fat 8.9g 14% DV; cholesterol 21.5mg 7% DV; sodium 130.7mg 5% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2015
This recipe yields a very good cookie-a keeper for the recipe book indeed. The texture is not the usual almond flour texture thanks to the coconut flour. It is chewy but not overly. It melts in your mouth but is still crunchy outside. With my first batch the cookies spread out over the baking sheet cooked in 6 minutes almost burning on the bottom but not the top. This left me with a delicious very flat very large cookie even though I put the batter in the fridge for about 10 minutes. I tried a second batch using 25% less butter freezing the batter about 10 minutes and weighing each cookie before baking to ensure each cookie was the same size (approx. 23 grams before cooking). I added a picture of both to show the difference but both were very tasty. With batch 2 I had tall cookies that look like muffins-but don't doubt it-these were cookies! Almost like mom used to make if mom had baked with almond flour and coconut flour. They held their shape cooked in 8 minutes and tasted like heaven. I also turned down the temperature to 165 C on the second batch. Thank you Christine Rogers for sharing your recipe. Read More
(4)

Most helpful critical review

Rating: 3 stars
07/07/2016
Tried this twice. Second time hoped for better results. They did not flatten as pictured. Did not cook through even though I baked them longer than stated. I used white chips which was tasty. Not sure why this recipe did not work for me. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2015
This recipe yields a very good cookie-a keeper for the recipe book indeed. The texture is not the usual almond flour texture thanks to the coconut flour. It is chewy but not overly. It melts in your mouth but is still crunchy outside. With my first batch the cookies spread out over the baking sheet cooked in 6 minutes almost burning on the bottom but not the top. This left me with a delicious very flat very large cookie even though I put the batter in the fridge for about 10 minutes. I tried a second batch using 25% less butter freezing the batter about 10 minutes and weighing each cookie before baking to ensure each cookie was the same size (approx. 23 grams before cooking). I added a picture of both to show the difference but both were very tasty. With batch 2 I had tall cookies that look like muffins-but don't doubt it-these were cookies! Almost like mom used to make if mom had baked with almond flour and coconut flour. They held their shape cooked in 8 minutes and tasted like heaven. I also turned down the temperature to 165 C on the second batch. Thank you Christine Rogers for sharing your recipe. Read More
(4)
Rating: 5 stars
06/04/2016
Awsome! loved theses! Did not change anything except baked them at 300 degrees instead of 350. Read More
Rating: 3 stars
07/07/2016
Tried this twice. Second time hoped for better results. They did not flatten as pictured. Did not cook through even though I baked them longer than stated. I used white chips which was tasty. Not sure why this recipe did not work for me. Read More
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