Grain-Free Chocolate Chip Cookies


These cookies have been eaten directly off a lot of tables, lately.

We’ve brought them to every game night, firework watch party, and “family dinner” that we’ve gone to.

I don’t think it’s a normal grad-student thing to eat off tables, necessarily. I think it just means that we are either a) slovenly, or b) ambivalent about germs.

I thank God for the latter. I worked with seventh graders for the last two years, and those peeps don’t cover their sneezes.


These cookies have been a lifesaver, but also my bane. They taste way too much like the real thing to be allowed on a grain-free, elimination diet, but they are allowed. They are, they really are!

Now, I know they’re not that pretty, and my Tartine and Flour-reading little heart sighs a little at that, but I can get over it because of the crumb. The stinking crumb on these cookies is JUST what I look for in a bakery-style cookie. And you just don’t get anything remotely LIKE a crumb, in normal grain-free baking, let’s be honest.

I began with the recipe from Merit and Fork, but I did a LOT of tweaking, mainly because my man-friend can’t tolerate tapioca starch. So, this is an egg-free, grain-free, dairy-free cookie that’s gonna rock. your. socks. Make it for someone on a limited diet, today. They’re probably going to worship you.

Grain-Free Chocolate Chip Cookies

6 oz. melted coconut oil (3/4 cup, on your liquid measuring cup)

3 Tbsp. Sucanat

3 Tbsp. real maple syrup

1 Tbsp. homemade (or verifiably pure) vanilla extract

7 Tbsp. coconut flour

1 slightly rounded cup arrowroot starch

1 Tbsp. gelatin (I use Great Lakes gelatin)

1 heaping tsp. baking soda

½ tsp. sea salt

½ cup cacao nibs

Melt the coconut oil in a glass liquid measuring cup. Once it is melted and at six ounces, whisk in the Sucanat and the maple syrup. Keep whisking, and add the vanilla. You want to make a sticky, caramely suspension. Set this aside and whisk together in another bowl the coconut flour, arrowroot starch, gelatin, baking soda, and salt. Pour the gooey sugar mixture into the dry ingredients, and stir until mostly combined. Add the cacao nibs, and stir until incorporated. Let the dough rest for five minutes, while you preheat the oven to 350° F. Line a baking sheet with parchment or Silpat. Use your hands to make balls out of the cookie dough (the size is your prerogative). Just keep in mind that this makes a small, scanty batch of cookies, less than a dozen. Flatten the balls slightly, and bake for around 12 minutes, until the tops are slightly cracked and light golden brown. Cool at least 10 minutes on the sheet, before removing to a rack. These cookies are fragile right out of the oven, but more resilient when they set up. They taste best at room temperature, not warm, because you can enjoy the “normal cookie” texture more, that way!

Please accept this seemingly odd and unnecessary advice. It’ll yield great results!

Daniel and I send you greetings,




I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.

Copyright 2016 by Celeste Lightsey


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