Easy Grain-Free Chocolate Chunk Cookies

Grain-Free Chocolate Chunk Cookies from Gluten-Free Canteen

I’m one of those weird people who like supermarket cookies almost as much as the bakery kind. About the only cookie I don’t like is one that is stale, moldy or contains green vegetables or beans.  

But now that the choices are limited because we are gluten-free, I did what any other cookie monster would do. I started baking. Every kind of cookie imaginable and then some. Lots are duds. Some are accidental good surprises and lots come out tasting just like a really good cookie should.

These grain-free chocolate chunks are one of the winners. They’re easy – two bowl easy. And though they are grain-free, they are not flavor-free (nor calorie-free). The almond flour lends a nice flavor and is a tasty alternative to regular gluten-free flour.

Chocolate chips are perfectly fine for these but we used semisweet Scharffen Berger baking chunks leftover from another project. Alternatively you can chop up a bar of semisweet or bittersweet chocolate into chunks and use those. The idea is to make it easy, so use what you have.

For regular GF flour chocolate chip cookies we have plenty on the blog. Chocolate chip coconut amaretto, muffin tin chocolate chip, and minty chocolate chip are just a few. For a longer list, use the category index and look under cookies.

Here’s a thing I bet you didn’t know about me. Wherever we travel I like to find a grocery or two or three and wander around looking at all the food, but mostly I like to tour the cookie aisle. If I have a choice between a museum or a market, the cookies will always win. That is unless the museum is about cookies.

Grain-Free Chocolate Chunk Cookies from Gluten-Free Canteen

Easy Grain-Free Chocolate Chunk Cookies
  • 165 grams unsalted butter, room temperature (11 tablespoons)
  • 200 grams coconut sugar (1 cup)
  • 40 grams or 2 tablespoons maple syrup
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon brewed coffee
  • 225 grams blanched almond flour (2 ¼ cups)
  • 20 grams coconut flour (3 tablespoons)
  • 80 grams tapioca flour (1/2 cup)
  • 1 teaspoon baking soda
  • 170 grams semisweet chocolate chips (1 cup)
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl blend together butter, sugar, maple syrup and salt until combined. Add vanilla and coffee and blend. In a small bowl whisk together flours and baking soda until incorporated. Add to butter mixture and stir until combined. Fold in chocolate chips.
  2. Scoop by heaping tablespoons onto the baking sheets and flatten slightly. Bake 9-11 minutes or until the edges look golden and the center is set. For a crispier cookie add one minute to baking time. Cool in the pan for a few minutes then transfer to a rack to cool completely (if you can wait that long). Makes about 48-52 small cookies.

Grain-Free Chocolate Chunk Cookies from Gluten-Free Canteen



  1. These are amazing cookies, although I think you may have forgotten the eggs in the recipe. I added two eggs and they taste exactly like regular chocolate chip cookies. None of my guests can ever tell that they are gluten free. Thank you so much for this recipe!

    • GlutenFreeCanteen says:

      Nope. Didn’t forget the eggs. They’re a shortbread variant. But eggs will work, too. That makes them into a slightly different cookie, but still pretty tasty. Glad you enjoyed them.


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