Chocolate chip cookies are a classic. Finding a grain-free version that does the “real” version justice is tricky, but these are pretty close. I kind of just wanted to eat all of the dough, but then decided to put them in the oven just for this post’s sake. Otherwise, the picture would be an empty bowl with a few (dairy-free) chocolate chips on the side.

Anyways, if you want something to go with your glass of raw milk or coconut milk, these are for you. The ingredients are honestly simple – I don’t like baking things with 20 different ingredients. Let’s be real, baking is hard enough. I used cashew flour (Trader Joe’s find!) instead of almond flour, which is common in a lot of gluten-free, grain-free cookies. I also added shredded coconut because, I like coconut.


If these don’t inspire you, explore some of my favorite blogs that make grain-free, paleo baked goods:


Grain Free Chocolate Chip Cookies

Grain Free Chocolate Chip Cookies

Adapted from Against All Grain


  • ¼ cup palm shortening
  • ¼ cup coconut palm sugar
  • 2 TBSP honey (optional)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups cashew flour (can also use almond flour)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/3 cup coconut flakes
  • ¼ cup chocolate chips (I used these, but also like Enjoy Life)


  1. Preheat oven to 350.
  2. With a hand mixer, whip the the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the cashew flour, coconut flour, baking soda and sea salt in a separate bowl. Gradually add to wet mixture and mix for about 30 seconds. Scrape down sides and continue mixing until a dough forms.
  4. Stir in the chocolate chips and coconut by hand.
  5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment paper.
  6. Press the dough to flatten them slightly with the palm or your hand or a spatula. They don't spread while baking, so make them as thin or round as you want them to come out before baking.
  7. Bake for 9, until slightly brown around the edges. I always take mine out too soon rather than later if I'm not sure, because they continue cooking after removing them from the oven.