Chocolate Chip Cookies

Ariyele’s Gluten Free Chocolate Chips ~ Video

Chocolate Chip CookiesAriyele’s original recipe did not match what she says in the video.  I followed the original recipe but it was too runny so …  I added 1.5 cups more of Almond Flour.Also they were not sweet enough, so I next time I will use 1/2 cup of Xylitol (I use Xyla Brand) instead 1/3 cup.  I used Cocao nibs (Nivata Brand) and I used 1/2 of a 70% cocao dark chocolate bar.  I cooked the cookies for the recommended 9 minutes, next time I will cook them for 11 minutes.  They were a very light color when I took them out of the oven, I would like to see them a little darker.  These cookies “set up” beautifully and were delicious.I have amended the recipe to reflect my changes below:

  • Prep Time: 15 minutes
  • Bake Time: 10 minutes
  • Makes: 22-23 cookies (I used a small ice cream scoop)
  • Complexity: easy


  • 3.5 cups almond flour
  • 2 Tbsp + 1tsp coconut flour
  • 1/4 cup grass-fed butter, room temperature (even softer if you’re hand mixing)
  • 2 Tbsp almond butter (if unavailable, substitute with honey)
  • 1 jumbo egg (or 2 small eggs), room temperature
  • 1/2 cup Xylitol + 1 tbsp of honey
  • 2 Tbsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup dark chocolate chips (recipe used a mix of chunky and regular)
  • 1 tsp large sea salt crystals (optional garnish at the end if desired)


  1. Step 1: Mixing the Wet IngredientsNote: for the special ingredients, check Ariyele’s website on where to find them:
    1. Using a food processor, mix the following ingredients: butter, almond butter, egg, coconut sugar, and the vanilla extract. Mix until all ingredients are well incorporated.

  2. Step 2: Mixing In the Dry Ingredients
    1. Add to the butter mixture, the rest of the ingredients: almond flour, coconut flour, baking soda, and salt. Mix until you get a smooth texture. From time to time, scrape the sides of the food processor using a spatula to make sure that all the ingredients are well mixed-in.
    2. Place the dough in a bowl and add the chocolate chips. Using a spoon, make sure that the chocolate chips are well-incorporated into the dough.

  3. Step 3: Shaping and Baking the Cookies
    1. Preheat your oven to 350 F (176 C).
    2. Using a large spoon, or even better an ice cream scooper, place portions of the dough in a baking pan covered with parchment paper.
    3. Place a piece of parchment on top of the dough balls, and gently press on top of the parchment paper to flatten the cookies.
    4. Bake the cookies for around 9-11 minutes. Make sure not to overbake.
    5. Once the cookies are done, they will be soft, so let them cool down before you eat them. They will be soft and chewy!

    After I cook them and they have cooled, I put them in a tin in the freezer.  They are delicious taken right out of the freezer.