Grain-Free Chocolate Chip Cookies

Recipe by Frank Tegethoff

Following a grain-free diet? You can’t go wrong with these buttery, crispy, golden-brown cookies. Unlike most chocolate chip cookies, these aren’t loaded with chocolate; rather than taking center stage, the chips are a nice complement to the cookie itself.

15 mins
10 to 14 mins
30 mins
24 cookies
Grain-Free Chocolate Chip Cookies


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

  2. In a medium-sized bowl, or the bowl of your stand mixer, stir together the brown sugar, baking soda, salt, and butter.

  3. Mix in the vanilla, egg, and flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.

  4. Stir in the chocolate chips.

  5. Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.

  6. For thinner/crispier cookies, gently flatten the scoops of dough to about 3/8" thick.

  7. Bake the cookies for 10 to 14 minutes, until golden brown.

  8. Remove the cookies from the oven and allow them to cool on the pan.

  9. Store cookies in an airtight container for several days; freeze for longer storage.

Tips from our Bakers

  • To make bar cookies: Prepare the dough as directed above, adding up to 1/2 cup chopped nuts or seeds (pecans, walnuts, pumpkin seeds, etc.) along with the chocolate chips. Lightly spray an 8" square baking pan with non-stick spray. Press the dough evenly into the pan. Bake the bars in a preheated 350°F oven for 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it. Remove the bars from the oven and cool them right in the pan. Yield: 16 medium (2”) squares.
  • Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite; use fewer if you want other flavors, rather than chocolate, to take center stage.