These grain-free chocolate chip cookies will blow your mind! So buttery, rich and delicious, you won’t believe they have no oil and use only whole food fats. They spread while baking, are uber chewy and you won’t be able to put them down!
This is a sponsored conversation written by me on behalf of Good Karma Foods. The opinions and text are all mine.
Right around this time of year, my baking skills become on point. I mean, we need to take care of our man Santa and crappy cookies just won’t do it. We have the special plate and the carrots for his reindeer, so we need the cookies to go with it. And when I say cookies, I mean chewy, chocolaty with a touch of sea salt, moist (yep, I went there) got milk type of cookies.
But who needs milk when you have nog?!
Milk is so last season. This year, I am going to up my game and win this Santa guy over. This is where my friends at Good Karma come in. Good Karma Holiday Nog is not only dairy-free, but also is:
- vegan and plant-based
- nutritious (600 mg Omega-3 healthy fats per serving)
- allergen-friendly (top 8 allergen-free!)
- low calorie (only 45 calories per serving)
- delicious!
The base is flaxmilk, so hands up in celebration my nut-free friends! It has the same creamy flavor as the other vegan nogs and a nice, smooth texture. It’s not overly thick and filling, the perfect balance between a drink and a dessert. Slurp!
We can do so much with nog!
I mean, whatever milk can do, nog can do better. Santa is going to be stoked when he arrives. One sip of the nog we are leaving him and we are IN with the good list (I’m sure he’ll overlook the credit card bill I racked up…oops, who can pass up a good sale? Am I right?).
Wondering what to do with your nog? Here are some ideas:
- wash down these amazing grain-free sea salt chocolate chip cookies with it
- cookie exchange party cocktail, because what’s a cookie exchange without a festive cocktail
- hot chocolate nog (milk is out, nog is in) while getting cozy on the couch
- sub it in your favorite recipes that call for milk for an added flavor punch
- give it to your kids to keep them quiet while you do your holiday baking
- leave it for Santa of course (he’ll be over milk and in dire need of variety)!
Convinced yet? Good Karma products are available nationwide in natural foods stores, mainstream supermarkets and superstores. Visit the Good Karma store locater to find a location near you!
How to make these incredible grain free cookies
So back full circle to these cookies I’ve been bragging about. You guys, they are chewy. I love nothing more than a chewy cookie. They spread like your average, amazing chocolate chip cookie. And they are dusted with flaked sea salt. Holy moly of all things amazing.
Side note: if you want a less chewy cookie, you should try these half baked cookie dough balls.
Oh, did I mention they can be made in under 30 minutes? No? Well I was saving that tidbit for last. Here is what you have to do so that these grain-free sea salt chocolate chip cookies can be snuggling in your mouth in no time:
- put ingredients into a bowl
- mix ’em up good
- drop them onto a parchment-lined cookie sheet
- Bake for 15 minutes
- shove them in your mouth (wait until they cool…you do not want to be sporting a swollen tastebud like someone else I know)
These grain-free chocolate chip cookies are will blow your mind! So buttery, rich and delicious, you won't believe they have no oil and use whole food fats.
- 1 ½ cups almond flour see note
- ½ cup coconut sugar
- 6 tablespoons applesauce
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 ½ teaspoons vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup dairy free chocolate chips
- extra sea salt for topping
Preheat oven to 350 F (175 C).
Put all ingredients, except the chocolate chips, in a bowl and mix well.
- Add chocolate chips and mix until incorporated.
- Drop spoonfuls of dough onto a parchment lined cookie sheet.
Bake for 13-15 minutes. Cookies should be starting to crisp at the edges, but softer in the middle. They will cook more as they cool.
Allow them to cool completely for the ultimate chewiness. Devour!
- Make sure that you are using a super fine blanched almond flour. The larger grain ones will affect the texture of the end result, but the flavor will still be delicious.
- I experimented with subbing the almond butter with more applesauce and although they didn't spread as nicely and weren't as chewy they still tasted delicious. So if you want to cut the fat a bit, try this option.
Kirki says
Just made these and I can say for sure that I will make them again and again and again!!! They are incredibly tasty and chewey and I love the fact they are healthy too! Thank you so much for this recipe! Definitely a keeper!
veggiesdontbite says
I’m so happy you liked them!!! Thank you so much for letting me know!
Brenda says
Just made these delicious cookies!
veggiesdontbite says
Yay! I’m so happy you liked them!
christine Lyle says
Is there any adjustment for high altitude baking? I am at 6500 feet.
thank you
veggiesdontbite says
Hi Christine! I am so sorry but I am not well versed in high altitude baking. All I know is that sometimes things don’t rise. I would try them as is and watch the cooking time. Start checking about half way through to see if you need less or more time. Let me know how it goes!
Heather says
Would pumpkin be an ok sub for applesauce??
veggiesdontbite says
Hi Heather! Pumpkin will lead to a different texture with these. They would be soft and more cake like than using the applesauce. I made these to be more chewy versus cakey but you can give the pumpkin a try and see how it works! It will also give you a small pumpkin flavor as well. Let me know what you do!
Sandra says
Dear Sophia,
just tried your recipe for my kids and husband, though I had to modify it a little as I don‘t have all ingredients at home. So I took dates instead of the sugar and another flour. Nevertheless the cookies were amazing and gone within 30 min ?.
Thanks a lot for so many family-fitting recipes!!
I just discovered your blog a few days ago and you really do a great job with your recipes – keep posting, because I‘m looking forward to cooking and baking many more of them!
veggiesdontbite says
Hi Sandra! Thank you so much for your kind words. I am so happy to have you as a reader! I am thrilled you liked the cookies, it sounds like your subs worked so I’d love to know exactly what you did in case others are looking for sub ideas. I hope you enjoy many more recipes!!
Elaine says
I thought I had followed the recipe correctly. I cooked the cookies 14-15 minutes. Even though they didn’t seem done I took them out and cooled them. Initially they stayed together ok. Not as well as I’d like. I put them in a plastic Rubbermaid container and the next day they were very soft, moist, and fell apart easily. I couldn’t just casually pick one out of the container like I could a conventional cookie. Is there a trick to keeping these fresh and strong enough to stay together?
veggiesdontbite says
Hi Elaine! I am guessing you didn’t cook them long enough. I have made them more times than I can count (and have had many others make them as well), and the main thing that can contribute to them being too soft is not baking long enough. Also if you aren’t careful in the measurement of the ingredients (like not using enough almond butter, or using too much apple sauce) it can affect texture as well. But mostly it’s the cook time. Another important issue is making sure you leave them alone to cool and do not take them off the sheet while warm. This can also make them fall apart. As for storage, I would make sure that you are not storing them warm, even a little warm can cause the heat to be trapped in a sealed container and make the cookies really moist and crumbly. I personally don’t seal the container when I store them, I either leave a small opening or I use tin foil over a plate. They are always great the next day. But overall, like many cookies, these are best fresh! Hope you can try again with success!
Melodi says
These are the best vegan cookies I have ever made…and I have tried SO many! Thank you so much for this amazing recipe!!
veggiesdontbite says
Hi Melodi!!! Thank you so so much for the great review! I so appreciate the feedback. I am thrilled you loved these as much as I do!!
Jennifer says
Ok these cookies have changed my LIFE! For so long I’ve searched for sweets that would fit my healthy lifestyle that actually tasted good. I can’t tell you how many recipes I’ve tried that were just ok, horrible, or ‘why did you even think this was a good idea???’. These cookies though…? Perfection! For those who don’t make cookies that often like me, do NOT be dismayed like I was when you first take your cookies out of the oven. They may look like you messed up the recipe (they looked unusually under done), and you’ll probably scrutinize the recipe like I did to see what you missed. Let them cool completely and you’ll get the same beautiful looking cookies you see in the pics. Thanks @veggiesdontbite for a wonderful recipe!
veggiesdontbite says
Eeeek!!! Thank you SO much got your amazing review!! I so appreciate you taking the time to comment, you made my day! I am SO happy you love these cookies as much as we do. Thank you for making sure people know to let them COOL! Yes, they cook more as they cool so if you try and bake longer they will get overdone. I hope you have an amazing day! I’m off to make more cookies because of course now I’m craving them again. LOL
Frank says
These cookies look so delicious! I love the fact that they are gluten-free. Can I substitute the almond butter with peanut butter? Thank you so much.
veggiesdontbite says
Thank you so much Frank!! You can sub with peanut butter but you may get a slightly different texture. The oil content of each is a bit different so they can react a bit different in baking. But it will still be delicious!
Tina says
Oh my goodness, these cookies are incredible! A new favorite! Love your cookbook also, the all American sauce was a huge hit and I’m looking forward to trying at least one new recipe every week! Our Super Bowl party will be a perfect time to test out several recipes!
Thank you for all the time,talent and energy you put into your cooking and baking,its so kind of you to share with all of us!
veggiesdontbite says
Hi Tina! Than you SO much!! They are such a double edge sword because they really are delicious and I want to make them all the time, but then I don’t because I want to eat them all too! LOL!! I so appreciate all your kind words, you really made my night! Thank you for your support!! It means the world!
Anna Romano says
Oh I’m so sad, I was so excited to make these today and I didn’t have my readers on and used Chick Pea flour instead of Almond! The bags look so similar… I love Chick Pea flour but not so much with cookies. I will make again soon. Thanks for posting this recipe Sophia.
veggiesdontbite says
Oh no Anna!! That definitely wouldn’t taste good. LOL! I’m so sorry, I wish you were able to taste how good they really are!
Regina Pereira says
Hi, Sophia!
Wondering if subbing coconut flour for the almond flour might work as nicely in this cookie recipe, or how it might change things, if not.
Thanks for your time.
veggiesdontbite says
Hi Regina! Coconut flour is nothing like almond flour in baking so I strongly suggest you do not sub that. Almond flour gives a lot of moisture where as coconut flour actually sucks up moisture. I have only tried these cookies as is so I can’t vouch for making them with any changes!
Michele says
These might be the best cookie I’ve ever eaten! Thank you, thank you, thank you! I used sunflower butter (because it’s what I had). I think next time I will add a bit more applesauce and cut back on sugar. I may kick myself if the texture changes, but I could stand them a little less sweet. Oh, and my double batch turned out beautifully.
veggiesdontbite says
Thank you SO much Michele!! So glad to know it works with sunbutter too. The texture will definitely change a bit with the extra apple sauce, it will turn out a bit softer than chewy. But the flavor will still be great. I’m thrilled you love them as much as we do!
Megan N says
These were INCREDIBLE. I thought I was out of almond butter and was so devastated but I searched high and low and scraped together the 1/4 cup from what I had left. These were so worth the effort. I try so many cookie recipes and there has been so much disappointment.. never chewy enough, never buttery enough, and they always taste too “healthy”. These were chewy, sweet, buttery and so addictive! Can’t rave about them enough and I think they’re my new favorite recipe! These seriously beat out traditional cookies.
veggiesdontbite says
OMG Megan you totally just made my day!! I am always wondering if people love things I create as much as I do, or if I am just crazy. LOL But we love these cookies so much! My husband also thinks they taste better than any cookies he’s had, and has proceeded to eat all the ones I make before I can give them to friends! Haha! Thanks so much again and happy you are here!
Kristen says
These look positively scrumptious!
veggiesdontbite says
Thank you so much!
The Vegan 8 says
I love these cookies! I make my grain-free ones with almond flour too and agree, it gives the best buttery flavor and chewy texture! Almond flour is one of my favorite go-to cookie flours for recipes because I love that you never need oil! I love how you added a bucket of chocolate chips to this recipe, hahaha!
veggiesdontbite says
Umm, why even make cookies without a bucketload of chocolate chips?? Thank you!! We love these so much….maybe too much. Oops.
Robin says
I am allergic to nuts as of recently, so what flour and butter can I substitute for the almond?
veggiesdontbite says
Hi Robin! Sorry to hear about your recent allergy. Unfortunately these cookies were created to be fully grain free and therefor the almond flour is key. If you sub the flour then it will completely change the cookies, in texture and flavor. Baking is much like science so when you create a recipe around a main ingredient, like the almond flour, any substitution or change needs the balance in the other things to change as well. This would need a whole new set of trials to get this recipe right. The only thing I can think of is to get sunflower seed flour? You can make it yourself by grinding sunflower seeds. The almond butter could also probably be subbed with sunbutter as long as you don’t mind the flavor, or even tahini, but it would still slightly affect the texture and flavor of the cookies. I can’t vouch for any of these because I didn’t try them and don’t really know how it would affect the taste and texture of the cookies but you can always try!