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Chocolate Chip Cookie Recipe (Gluten-free, Grain-free, Vegan, Paleo)

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Angela Marinelli, M.S., M.Ed.


1st Step Ingredients:

  • 1/4 cup Earth Balance non-dairy butter substitute
  • 1/4 cup non-hydrogenated shortening
  • 1/3 cup coconut palm sugar
  • 3 tbsp coconut nectar maple syrup or raw honey
  • 1 TBS vanilla extract

Dry Ingredients:

  • 1/2 cup blanched almond flour packed down I use Honeyville no blends
  • 1/2 cup AP gluten free flour blend OR cassava flour for grain-free version*
  • 3/4 tsp xanthan gum
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 - 2/3 cup allergy-free morsels
  • *You can also substitute 1/4 cup coconut flour plus 1/4 cup tapioca flour for the cassava flour.
  • For a paleo version of this cookie replace the Earth Balance with another 1/4 cup of non-hydrogenated shortening.


Ahead of Time

  • Preheat oven to 375 degrees.
  • Line baking sheets with Silpats or parchment paper.


  • Cream non-dairy butter substitute and non-hydrogenated shortening with a mixer on medium low to medium speed until fluffy. (30-60 seconds)
  • Add palm sugar, liquid sweetener, and vanilla. Beat on medium low to medium speed until fluffy and all ingredients are well incorporated. (30-60 seconds)
  • Fold in dry ingredients until just incorporated (or beat in on lowest speed).
  • Fold in chocolate morsels.
  • Drop batter in tablespoon size balls on lined cookie sheet, about 2 inches apart (about 12 cookies per tray). You can use a tablespoon scoop to get a consistent size.
  • Lightly press cookie down.


  • Bake at 375 for 10-12 minutes or until golden brown and desired doneness.


  • Keep in an airtight container for up to a week.
  • Freeze in saran wrap and airtight freezer bags or containers for up to one month.


Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013, updated 2016