Sometimes you just want dessert. As much as we may try to eat healthy during the week, we strive to create a balance as well. These cookies are one of the better gluten-free, dairy-free recipes I’ve found. Nice and chewy, they are everything a chocolate chip cookie is supposed to be, only a little bit healthier and with a slight coconut taste from the coconut oil. The almond flour adds a protein-packed punch as well. Please note, this recipe only makes eight large cookies but that’s not necessarily a bad thing–especially if you don’t want some serious temptation hanging around on your kitchen counters! You can always double or triple the recipe if you’d like.


Let’s get to it. The ingredients are as follows:

– 2 cups almond flour

– 1/4 tsp salt

– 1/4 tsp baking soda

– 6 tbsp melted coconut oil (be sure to melt your oil before measuring)

– 1/4 cup honey

– 1/2 tsp vanilla extract

– 2 tbsp water

– 1/2 cup chocolate chips

– small handful of chopped pecans

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper for ease of clean up.

In a large mixing bowl, combine the almond flour, salt and baking soda. Give it a good stir to get rid of any chunky bits in the almond flour.

In a small bowl, mix the honey, melted coconut oil, vanilla extract and water. For the coconut oil, melt about a 1/2 cup in a small bowl in the microwave. Once melted, measure out the six tablespoons required for this recipe.


Next up, time to combine the wet and dry ingredients. Combine with a spatula or large spoon. Fold in your chocolate chips and pecan bits.


The batter will be a little gooey compared to a normal chocolate chip recipe, but do not fear. Once they come out of the oven, everything will be tasty and delicious.

Scoop out 1/4 cup portions and place on your cookie sheet. Pat down the top of each one gently to flatten a bit.


Bake for 12 minutes or until the tops are lightly golden brown. Please note, these cookies will be quite soft. Allow them to cool for about 10 minutes on the cookie sheet to firm up for a bit.


Once you’ve given them 10 minutes (if you can resist), dig on in! My husband just came back from a 60 mile bike ride, as he’s training for a race, and immediately stuffed a couple in his mouth. He told me they were the best thing he’d ever eaten. I’m pretty sure that was pure exhaustion talking, but I’ll take it. ;) I’d say they were a success. Enjoy!


 Original recipe shout out:

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