crunchy chocolate chip cookie

I love crunchy cookies, I know I am rare because the market loves making “chewy” cookies (gross). Since becoming gluten free and giving up most grains, I have not found the illusive grain-free chocolate chip cookie, until now! I tinkered around and experimented, and I think it is a great crunchy, toll-house like, wholesome cookie. Let me know what you think in the comments!


1) Preheat oven to 350 F.

2) Mix almond flour, coconut flakes, tapioca flour, coconut flour, coconut crystals, sea salt, and baking soda in a medium sized bowl.

3) In a small bowl, whisk together the egg, maple syrup, and vanilla until well combined. Now add the coconut oil and keep mixing.

4) Add your flour mixture. And finally, fold  in the chocolate chips.

5) Line a cookie sheet with parchment paper and scoop approximately a tablespoonful onto the parchment paper. Pat out the cookies into small circles. Bake for 12 minutes. The cookies will spread and turn golden brown. Let them cool on the sheet for a few more minutes, then ideally set them on a rack to cool completely before you move them into a storage container.

The cookies will turn chewy if you close them up in a closed container. I keep them in the fridge, and they stay delicious and crunchy.