There really is nothing quite like a delectable chocolate chip cookie, fresh and warm from the oven. Chocolate chip cookies were one of my favorite treats to make growing up (as well as one of the only kitchen-savvy things I could bake!), so I'm thrilled to share this made-over version with you that is gluten, grain, and dairy free. It also happens to be egg-free and refined-sugar free, while still retaining all of that delicious chocolate chip cookie flavor and flare that you know and love. Friendly for everyone, simple to throw together, and delicious to no end. That's what I call a win! 

Do yourself a favor, and make a batch of these pronto! They make a great little welcome gift for new neighbors, a fantastic treat to bring to a potluck, and are generally wonderful just for stuffing in your face! What are you waiting for? To the kitchen!!

(I've also got 2 bonus versions for chocolate chip/nut butter and pb chocolate!)

The Easiest Chocolate Chip Cookies (with 2 flavor variations)

(Paleo, gluten-free, grain-free, dairy-free, egg-free)

Makes approx. 18 small cookies, or one bowl of delectable edible cookie dough

Ingredients: 

• 1 cup almond flour

• 1/4 cup tapioca flour (also called tapioca starch. Arrowroot starch also works well here)

• 2 Tbs coconut flour

• 1/2 cup coconut sugar

• 1 Tbs Vital Proteins collagen peptides (optional for additional protein and nutrients)

• 1 tsp baking soda

• 1/2 tsp sea salt

• 3 Tbs non-dairy milk (works great with coconut or any other nut milk. You can also use dairy if tolerated)

• 2 tsp vanilla extract

• 3 Tbs oil of choice or butter (I prefer ghee. You can also use coconut oil)

• 1/2-3/4 cup chocolate chips (Totally to preference. My favorites can be found here and here)

For peanut/nut butter variation: 

• Sub 3 Tbs peanut, almond, cashew, or my personal favorite, sunflower seed butter for the 3 Tbs oil. Keep all other ingredients the same and bake as directed. NOTE: because of a reaction with the baking soda and sunflower seed butter, the center of the cookies will take on a green hue after they cool. This is perfectly normal and safe and in no way affects the flavor.

For Chocolate/PB variation: 

• Omit 2 Tbs coconut flour and add 2 Tbs cocoa, raw cacao, or carob powder. Use 3 Tbs nut butter of choice (again, I love this with sunflower seed butter!) instead of the 3 Tbs oil. Keep all other ingredients the same and bake as directed.

Directions: 

1. Preheat oven to 350 degrees

2. Add all dry ingredients to a medium-sized bowl and whisk to combine.

3. Add in milk, vanilla, and oil/butter/ghee and stir well to combine. Lastly, stir in your chocolate chips.

4. Using a small cookie scoop or just a good ol' fashioned spoon, drop dough onto a parchment or Silpat-lined cookie sheet.

        5. Bake* for approx. 10 minutes for soft cookies that are slightly crisp around the edges, or                        longer to your desired crispiness. 

        6. Enjoy fresh from the oven and share with a friend!

*Honestly, you don't even have to bake these. You can just eat the dough, which is a perfectly rational thing to do. 

Chip chip, HOORAY!!!

In loving health, 

Ashley

Note: This post does contain affiliate links. While a little extra moolah is always nice and helps keep this blog up and running, the sole purpose of sharing these links is to help you find quality ingredients with ease and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item. All recipes are solely mine. Sharing is caring, and I kindly ask that you give credit appropriately.