Skinny Chocolate Chip Cookies {Grain-Free; Gluten-Free; Naturally-Sweetened}
Prep time: 
Cook time: 
Total time: 
Yield: 12 to 14 cookies
  • 1 cup (115 g) almond meal or flour (they are not the same thing, but either will work here)
  • 3 tablespoons (20 g) coconut flour
  • Scant ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1-3 packets stevia (see note below)
  • 3 tablespoons (40 g) coconut oil, softened but not fully melted
  • 2 tablespoons pure maple syrup
  • 1 tablespoon blackstrap molasses
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup (115) dark chocolate chips
  1. Preheat oven to 350F and line a large baking sheet with parchment paper or silpat liners.
  2. In a medium bowl, whisk together the almond meal, coconut flour, salt, baking powder, baking soda, and stevia; set aside.
  3. In a separate medium bowl, whisk the softened coconut oil until smooth, then whisk in the maple syrup and molasses; after that, whisk in the egg and vanilla extract.
  4. Use a wooden spoon to stir the dry ingredients into the wet all at once, then stir in the chocolate chips.
  5. Let the batter sit for 5 minutes (it will thicken), then use a 1½ tablespoon ice cream scoop to measure it onto the baking tray, leaving about 1 to 2 inches between each cookie. Wet your fingers with a little water, and slightly flatten each cookie.
  6. Bake until the cookies are set and golden on the bottom, about 12 to 14 minutes.
  7. Cool completely on the tray before removing with a metal spatula.
Stevia: If you want to simulate the sweetness of “real” classic chocolate chip cookies, use 3 packets of stevia. If you usually cut back just a touch on the sweetness, use 2 packets; if you like your sweets less sweet than most, cut down to 1 packet. As a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures ½ teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.
Recipe by An Edible Mosaic™ at