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)
Grain-Free Sea Salt Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sylvia
I made these Chocolate Chip Cookies with Enjoy life semi sweet chips last night. I brought them to a work function today. They had a “bake off” and I won first place for your delicious cookies!!! And my girls went bonkers for them! Luckily, I had made a double batch so that I some left to bring today. This was a real winner! Thank you!
Sophia DeSantis
Oh my gosh Sylvia! I love this! So excited you and everyone else loved them so much!!
Lori
THESE ARE THE BEST CHOCOLATE CHIP COOKIES EVER!!! Thank you for my family's favorite recipe!!
veggiesdontbite
Wow! Thank you so much Lori! Thrilled you like them!
Erin
I don't know what I did wrong but these turned out terrible. I noticed when I was mixing them up they were incredibly wet. I baked them anyways, 350 for 16 minutes. Let them cool completely and the middles still weren't done, just as wet as when I put them in.
veggiesdontbite
Hi Erin! Sorry they gave you some trouble. There are many things that can go wrong with baking. In this recipe, I'm guessing that it could be the almond flour you used. As I said in the notes, it needs to be fine grained. It also could be how you measured it. I suggest using weights when it comes to measuring the flours since when using cups it alters. If you used a spoon to put the almond flour into the cup instead of dipping the cup into the flour itself and scooping it out, you get less flour because it doesn't compress as much. This may have happened here. It also could have been the apple sauce or almond butter and how much moisture they each had. These definitely do spread out and the dough is wetter than other cookies. This is how they yield a chewier end result. You need to let them cool completely before you try to take them off the pan or they can break apart. They cook more as they cool. If you make them again, or really any cookie, if the dough seems too wet you can always add a little bit of flour until it dries up a touch.
Karen
These tasted delicious, but mine were a bit wet also even though I scooped it straight into the measuring cup instead of spooning it into the measuring cup. I have a scale that I could do it by weight but your recipe doesn’t offer weighted measurements, only by cups. Any chance you can add weighted measurements? Thanks so much.
veggiesdontbite
Hi Karen! I do have metric conversions on this recipe. You need to click on the metric button in the recipe box and it will change over. I think it could also be that your oven isn't baking them enough so I would leave them in a little longer as well. And once you take them out, do not touch them for a few hours until they are completely cool! This will help too. Because these are grain free and were created to be thin, chewy with crisp edges they are a little bit delicate but they will be successful if you try these things! Also, apple sauce tends to differ sometimes and if yours is too wet you may want to add a little more flour in. Same with the almond butter, it changes from brand to brand as well. Let me know how it goes, you can also email me for any questions!! Thank you!!
Noemi
Hi Sophia!
I don't have applesauce and it's hard to find it here too, so how can I substitute it in this recipe?
Thank you so much wondermama!
✨❤️
veggiesdontbite
Hi Noemi! The apple sauce is a main contributor to the texture and end result. So unfortunately they won't end up the same. But you can try making your own fruit puree with whatever fruit you have and see how that works. Just make sure to keep the consistency similar. Let me know what you try!
Tamia
Impressed! I love it! I’m a new vegan (weeks new,) eating lots of healthy foods, fruits and veggies, and not having cravings (Yaay) But these cookies looked and sounded delicious! So I tried them, I used what I had on hand so I used 1 c of white wheat flour and 1/2 c of pastry flour (I sifted them 4 times) I only had natural crunchy peanut, so I used that and those were my only changes, But they were so delicious and rich with the vegan chocolate chips so I was completely satisfied with just one cookie (That’s a first) Thank you for sharing, these are amazing!
veggiesdontbite
I'm so happy you liked them Tamia! Glad your subs worked out!
Karol
Wow! I substitute the almond butter for cashew butter and I did not have coconut sugar at hand so I just used brown cane sugar, they are delish! Maybe I need it to leave them in their an extra minute ( I cook them for 16 minutes) but oh my!!! Thank you for sharing this delicious recipe
veggiesdontbite
I am so happy you liked it Karol!! Yes, the subs will definitely change the texture a bit. I'd cook them a few more minutes. Thanks so much for the great review!
Kat
Hi! I'm making your recipe and I am wondering why mine have quite spread? They are still slightly balls?
veggiesdontbite
Hi Kat! This could happen for many reasons so I can't really say unless I was there. The first thing that comes to mind is the almond butter you used. If it wasn't liquidy enough then that would make then not spread. Same with the apple sauce. Those would be my top two guesses!
Shanda
My daughters and I just made these, and they were SO delicious. My entire family devoured these. SO GOOD! Thanks for the great recipe!
veggiesdontbite
Thank you so much for the great review Shanda! I'm so happy you liked them!
Dee
These are just delicious! I was looking for a recipe that did not taste "healthy" to my extended family. They are definitely going on the dessert table at Christmas. Thank you!
veggiesdontbite
Thank you so much Dee!!! I am thrilled you like them!
Vanessa
Hi! Are the nutrition facts for 1 cookie? Can I sub the maple syrup for something else?
veggiesdontbite
Hi Vanessa! The nutrition info is for one cookie. As far as the maple syrup goes, I wouldn't recommend subbing it. The ingredients for these were carefully put together for the best flavor and texture. Making a substitution will alter the recipe. Maple syrup is sweet and sticky and needed. You could perhaps try using something like brown rice syrup but the end result will not be the same.
Kirki
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
I'm so happy you liked them!!! Thank you so much for letting me know!
Brenda
Just made these delicious cookies!
veggiesdontbite
Yay! I'm so happy you liked them!