Grain-Free Chocolate Chip Cookies [with keto/vegan variation]

Everyone has been asking me for this recipe and I totally understand why! These cookies are so tasty and soft. They can be enjoyed by a few special populations (grain-free, vegan, dairy-free, lower-carb), but even people without any dietary restrictions LOVE them! I’ve included a couple variations with this recipe, including the much-awaited chocolate  Reese’s peanut butter cookie variation!

Grain-free chocolate chip cookies


  • 2 eggs or “eggs”
    • Option 1: 2 large eggs, whisked
    • Option 2: 2 1/2 TBSP ground flax seed and 3 TBSP water
    • Option 3: 2 eggs-worth of egg replacer (follow instructions on package)
  • 2 tsp vanilla extract
  • 1 1/4 cup almond flour/meal (120 g)
  • 1/3 cup muscovado sugar (80 g) (or brown sugar or powdered erythritol/stevia)
  • 1/4 cup coconut flour (28 g)
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt
  • 2 TBSP melted coconut oil or Kerrygold butter (30 g)
  • 7 ounces of chocolate chips – Sugar-free Lily’s brand or a bag of ChocZero brand chips


  • Large mixing bowl
  • Cookie scoop
  • Hand mixer
  • Cookie sheet – I like air-bake sheets for even baking


  1. Preheat the oven to 350°F
  2. Prepare your “eggs” or eggs, whisk with 2 tsp vanilla extract, and set aside.
  3. In large bowl, thoroughly mix almond flour, sugar, coconut flour, baking soda, and pink salt.
  4. Add in coconut oil and mix well.
  5. Mix in eggs/”eggs” until very well-incorporated.
  6. Mix in the chocolate chips.
  7. Use tablespoon measure or cookie scoop to form perfect-sized dough balls.
  8. Bake for 15 minutes, or until edges are slightly brown, and allow to cool on the pan for 10 minutes. *Note* The cookies will not change shape so don’t worry if you see them and think they aren’t rising or baking properly!
  9. Enjoy!

Yield: 20 cookies

Nutrition per cookie (for variation with eggs, muscovado sugar, and Enjoy Life chips)

  • Carbs: 5 g
  • Fiber: 2 g
  • Fat: 8 g
  • Protein: 3 g

Chocolate Reese’s PB variation:

  • Add to dry mixture during step 3:
  • 3/4 cup of cocoa powder (60 g)
  • Add to wet mixture during step 5:
  • 1 more egg
  • 15 drops of stevia
  • 1 tsp coffee extract
  • Exchange chocolate chips during step 6:
  • Reese’s peanut butter chips or ChocZero peanut butter chips (these have dairy so use non dairy pb chips if you can find them)

4 thoughts on “Grain-Free Chocolate Chip Cookies [with keto/vegan variation]

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