Katy's Chocolate Chip Cookies

My friend Katy adapted my Banana Chocolate Chunk Cookie recipe to be grain-free, and shared her version in the comments of the original post. I further adapted her recipe to be lower in sugar and this is the result. Mildly sweet with a hint of coconut, these cookies are not meant to taste like a traditional chocolate chip cookie. They're a bold health food cookie, each bite robust and filled with coconut-almond flavor. Don't take my word for it. Give them a try yourself!



1 1/2 cups almond flour

3 tablespoons coconut flour

1/3 cup tapioca starch

1/3 cup coconut palm sugar

1 teaspoon baking soda

1/4 teaspoon sea salt

6 tablespoons unsweetened applesauce

1 teaspoon pure vanilla extract

1/3 cup non-dairy chocolate chips


  1. Preheat the oven to 350 degrees F. Lightly oil a cookie sheet.
  2. In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, palm sugar, baking soda and salt.
  3. Stir in the applesauce and vanilla, then stir in the chocolate chips.
  4. Shape into twelve balls and flatten slightly on the cookie sheet. They won't spread at all. Bake for 12 minutes.

 Makes 12 cookies.  

An original recipe by Iris Higgins @The Daily Dietribe                www.thedailydietribe.com