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Grain-Free, Kid-Approved Chocolate Chip Cookies


"These not-too-sweet cookies are a little crispy around the edges and soft inside, studded with chocolate chips - sometimes with dried cranberries or currants. My husband and son usually eat them all in an afternoon. Great for kids' lunches, or a healthy accompaniment to an afternoon cup of tea. These cookies can be adapted to your family's taste in a variety of ways. Sometimes I will replace vanilla with almond extract, add in coconut flakes, nuts and/or dried fruit for a different flavor profile."
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30 m servings 155 cals
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Beat butter and sugar together in a bowl with an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Fold almond flour, baking soda, and salt into butter mixture until dough comes together. Stir in chocolate chips and cranberries. Drop dough by the teaspoonful onto prepared baking sheet.
  3. Bake in the preheated oven until golden and set, about 12 minutes.


  • Cook's Note:
  • You can substitute coconut crystals for the sugar, if desired. You can substitute coconut oil for butter, if desired.

Nutrition Facts

Per Serving: 155 calories; 10.6 g fat; 14.9 g carbohydrates; 1.4 g protein; 51 mg cholesterol; 168 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were kid approved and good but not a typical chocolate chip cookie.... more so a tasty almond cookie with chocolate chips. I did run out of almond flour so had to sub in less than a cup of...