Rachael’s Favorite Cookie Recipe
A cookie that checks all the boxes: grain-free, gluten-free, dairy-free, and refined-sugar-free — but still tastes like a cookie your kids will actually ask for again.
These almond flour chocolate chip cookies are soft, chewy, naturally sweetened with coconut sugar, and made with simple ingredients you can feel good about.
They’ve become one of my favorite recipes to make for my own family, and the best part? My kids love them, too.
Because healthy eating doesn’t have to mean giving up the foods your family loves. Sometimes it’s simply about making a few better-for-you swaps and keeping the food delicious.
Save this recipe for your next cookie craving!
Ingredients
2 cups almond flour
½ cup organic coconut sugar
⅓ cup mild/light olive oil
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup Hu brand chocolate chips
½ cup walnuts (optional)
Instructions
Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
Mix the wet ingredients. In a large bowl, whisk together the olive oil, coconut sugar, egg, egg yolk, and vanilla until smooth.
Combine the dry ingredients. In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
Make the dough. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Chill. Refrigerate the dough for 20–30 minutes. This helps create a thicker, chewier cookie.
Scoop. Form the dough into 10–12 balls and place them on the prepared baking sheet. Keep them fairly thick and gently flatten the tops.
Bake for 9–10 minutes. The edges should be lightly golden while the centers still look slightly soft.
Cool. Leave the cookies on the baking sheet for 10–15 minutes before transferring them to a cooling rack. They will continue to set as they cool while staying soft and chewy in the center.
A Few of My Tips
For the chewiest cookies, don't overbake them. The centers should look slightly underdone when you pull them from the oven — that's what gives them that soft, chewy texture once they cool.
I also recommend using a mild-tasting olive oil so the flavor doesn't compete with the chocolate.
