Allergy Free Chocolate Chip Cookies

I don’t know anyone who does not like Chocolate Chip Cookies!  I especially love it when I can find an Allergy Free Chocolate Chip Cookie Recipe!

These delicate little goodies are made with coconut flour — rather than grain flour!  Coconut flour is a bit tricky, so make sure to check out the original post by Kimi Harris of the Nourishing Gourmet for tips on the best ways to make these cookies.

Mini Cocount Flour Chocolate Chunk Cookies

Allergy Free Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 24 mini cookies


  • 1 teaspoon chia seeds
  • 3 tablespoons hot water
  • ½ cup butter (or coconut oil), at room temperature
  • ¼ cup honey (I bet maple syrup would work as well)
  • 1 teaspoon vanilla (use gluten-free, if needed)
  • ½ cup coconut flour, lightly packed into the measuring cup, with a knife dragged over the top of the cup to remove any extra
  • ¼-1/3 cup chocolate chips or chunks (made by cutting baking chocolate into small pieces or chunks)


  1. In a small, heat proof bowl, add the chia seeds and hot water. Let sit for 15 minutes to create a chia “egg”. Preheat the oven to 350F.
  2. In a medium-sized mixing bowl, add the butter and honey, and using a hand mixture, mix until light and fluffy.
  3. Add the vanilla and chia “egg”, and mix until combined.
  4. Sift the coconut flour to remove any lumps. Keep back about 3 tablespoons of the coconut flour, add the rest to the medium bowl and mix.
  5. Let sit for 2 minutes. Check the texture of the dough. Is it firm but slightly sticky, like a regular cookie dough? Don’t add any more flour, if so. If the dough is really sticky, add more coconut flour in, and wait another 2 minutes before checking again.
  6. Once the dough is the right texture, stir in the chocolate chips.
  7. Using a teaspoon, form little balls, press into small flat founds, and place on a parchment lined baking sheet.
  8. Bake for about 12 minutes in the middle of the oven, or until the edges and/or bottom of the cookies are very lightly browned.
  9. Remove from oven, and let cool for about 10 minutes on the sheet.

Coconut flour absorbs more liquid than most flour.  For this reason, you may need to adjust the amount of flour used per her instructions.

Coconut products are very nutritious products to use in your cooking and baking.  If you are not familiar with coconut, check out the links below:

Baking with Coconut Flour

Coconut Research Center


Coconut Milk

Coconut Flour and Coconut Oil


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