Healthy Grain Free Cookies You Have to Try

Healthy Grain Free Cookies You Have to Try

Craving cookies but hesitant to indulge in the usual sugar-loaded, gluten-packed treats?

In the world of health-conscious living, finding delicious treats that satisfy your sweet tooth without compromising your well-being can be a challenge. But fear not, for we have the perfect solution: health cookie recipes that not only taste divine but also pack a nutritious punch. Packed with almond flour, coconut sugar, and other wholesome ingredients, we're sharing a range of recipes that redefine the concept of guilt-free indulgence.

Read on to discover our favorite delightful healthy and gluten free cookies.

Grain-Free White Chocolate Macadamia Nut Cookies (GF, Grain-Free, Dairy-Free):

Picture this: a bite that transports you back to the carefree days of enjoying freshly baked cookies straight from the oven. That's exactly what you'll get with this yummy gluten free cookie recipe by Jenn Eats Good. The combination of the dairy-free white chocolate chips and the buttery crunch of macadamia nuts creates a blend of flavors that is nothing short of delicious.

Even though these cookies are grain-free and gluten-free, they still deliver a fantastic texture. In fact, their delightful taste makes it hard to believe they don't include the usual ingredients found in traditional recipes. You’ll love the modern twist on this childhood classic, ideal for those watching their dietary intake.


  • 1.5 cups almond flour or coconut flour
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/2 cup coconut butter
  • 1/2 cup white chocolate chunks (dairy-free)
  • 1/2 cup chopped macadamia nuts
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • A pinch of salt


Step 1: Begin by preheating the oven to 350 degrees and lining a baking sheet with parchment paper. Set it aside for later.

Step 2: In a sizable mixing bowl, combine the almond flour, baking soda, and salt. Whisk the ingredients together thoroughly.

Step 3: In a separate bowl, blend the egg, coconut sugar, cashew butter, and vanilla extract until the coconut sugar is completely dissolved. This will form the wet ingredients for your recipe.

Step 4: Combine the wet ingredients with the dry ingredients, stirring until a thick batter forms. If the batter proves too thick, consider adding up to 1/4 cup of melted coconut oil, adjusting based on the consistency of the cashew butter.

Step 5: Integrate the white chocolate chips and chopped macadamia nuts into the batter. Form the dough into approximately 1.5-inch balls and place them on the prepared baking sheet. Flatten each ball before baking for 10-13 minutes.

Step 6: Allow the cookies to cool entirely on the baking sheet before indulging, or store them in an airtight container for up to five days. For longer storage, freeze them for up to one month.

Healthier Peanut Butter Chocolate Chip Cookies

Enjoy guilt-free indulgence with these Healthier 1-Bowl Peanut Butter Chocolate Chip Cookies by Minimalist Baker. These chewy delights, void of butter or oil, boast a perfect balance of salty-sweet goodness and decadent chocolate chips. They're the gluten free, dairy free, and grain free chocolate chip cookies of your dreams!


  • 1/4 cup gluten-free rolled oats
  • 1/4 cup gluten-free flour (substitute almond flour or unbleached all-purpose)
  • 1/4 tsp sea salt (additional for topping)
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 cup creamy salted peanut butter
  • 1/2 tsp vanilla extract
  • 1 large organic, preferably pasture-raised egg
  • 3 Tbsp chopped dairy-free dark chocolate chips (additional for topping)


Step 1: Preheat your oven to 350°F (176°C) and line a large baking sheet with parchment paper.

Step 2: In a medium mixing bowl, whisk together gluten-free oats, gluten-free flour, sea salt, baking powder, and brown sugar.

Step 3: Add natural, pourable peanut butter, vanilla, and egg, stirring until a tacky dough forms. Adjust consistency with additional flour or peanut butter as needed.

Step 4: Mix in chocolate chips, then scoop 1 ½ Tbsp portions onto the baking sheet.

Step 5: Press down to form discs, top with more chocolate chips, and bake for 10-12 minutes until slightly golden.

Step 6: Let cool on the pan for 10 minutes before enjoying. Store in a sealed container at room temperature for 4-5 days, in the refrigerator for up to a week, or in the freezer for up to a month (thaw before enjoying).

Cookie Skillet Individuals

Experience the irresistible indulgence of these healthy cookie skillets by Rachael's Good Eats. Incredibly fluffy with a delectable taste, your tastebuds will love these dairy-free, grain-free, and gluten free chocolate chip cookies. Without a doubt, they redefine the joy of guilt-free, wholesome indulgence.


  • 1 egg (or flax egg substitute)
  • 3 tablespoons maple syrup (or honey substitute)
  • 1/4 cup melted coconut oil
  • 1/3 cup cashew butter (or any nut/seed butter substitute)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened almond milk
  • 1 1/4 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 dark chocolate bar, chopped (or chocolate chips) - preferably Eating Evolved signature dark. For lower sugar content, use 100% cacao chocolate.
  • 1/4 teaspoon sea salt
  • 1/4 cup collagen peptides (optional) or substitute with an additional 1/4 cup almond flour if preferred.


Step 1: Preheat the oven to 325 degrees F.

Step 2: In a large bowl, whisk the egg* thoroughly. Add maple syrup, melted coconut oil, cashew butter, vanilla, and almond milk, then whisk again.
*For a flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let it sit for 5 minutes before adding to the recipe as an egg substitute.

Step 3: Stir in almond flour, baking soda, cinnamon, collagen (if using), and a portion of the sea salt. Gently fold in chocolate chunks, reserving a few for later.

Step 4: Cover a baking sheet with parchment paper. Use a spoon and spatula to drop the batter, dividing it into a dozen cookies. Place the remaining chocolate chunks on top, sprinkle with sea salt, and bake on the center rack for about 12 minutes.

Step 5: Turn the oven to broil for an additional 1-1 1/2 minutes, but keep a close eye on them as they can quickly burn.

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