Chocolate Chipper Cookies (paleo, gluten free, egg free)

By , On September 6th, 2013, In: Breakfast, Dairy Free, Egg Free, Paleo/Grain Free, Sweets, Vegan, Videos

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  • 2 cups of finely ground almonds
  • ½ cup of ground golden flax
  • 3 tablespoons of chia seeds
  • 1/2 cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup date sugar
  • 1/4 cup of coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup of chocolate chips

[vimeo id=”73874697″ width=”620″ height=”360″]

I have a confession……. That my love affair for chocolate chip cookies will bring me to my knees praying, “God let it be worth the bite”!  There, I said it and girl I feel free of the cookie chains around my hands.  These are worth every bite, and no guilt that they might contain retched ingredients.  This cookie was inspired by my pure need for a desire that runs deep in my soul!  I had a moment all to myself when I finally healthified it.  Here is hoping you have a moment too!  Indulge these cookies in the morning for a chipper day!



2 cups of finely ground almonds (you can grind almonds with skin on in Vitamix, blendtec,  coffee grinder, or food processer)

½ cup of ground golden flax

1 teaspoon baking soda

1 teaspoon baking powder

3 tablespoons of chia seeds *(in the video I used 1 egg)

1/2 cup of water

½ cup date sugar (in the video I used Sucanat)

1/4 cup of coconut oil *(video says 1/2 cup but 1/4 works best)

1 teaspoon vanilla

1/4- 1/2 cup of dark chocolate chips



1.Preheat oven to 350 degrees.

2. Blend the finely ground almonds, flax, baking soda and baking powder.

3. In a separate bowl mix the chia seeds with water and add the sugar, coconut oil and vanilla.  Add mixture to grain free flour till all ingredients form the dough.

4. Fold in chocolate chunks. Scoop about a tablespoon of dough onto your stoneware.  Bake for 12-15 min. till golden brown.  Let sit and cool.

Tips: I prefer to use stoneware rather than the coated, no stick cookie sheets.  Let cookies sit before removing as they are a bit delicate till cooled.  I like to use a favorite gluten free, organic dark chocolate bar if I am unable to  find organic, gluten free dark chocolate chips without all the added stuff.  For you chocolate lovers, add 1/4 of the superfood- cacao powder (learn more at must-haves page) for some extra chipperness!  *Also, in the VIDEO I use 1 egg and skip the 1/2 cup water.  If eggs are a problem or you are just taking a break from them adding the 1/2 cup water like the written recipe says, will activate the chia and flax seeds into a gooey texture for a great egg replacer. You can use any low glycemic sugar {date sugar or coconut granules} of your choice.

Here is to your health.

Have A Chipper Day,


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11 Comments on "Chocolate Chipper Cookies (paleo, gluten free, egg free)"

  1. Emily October 4, 2013 at 5:02 pm - Reply

    I made these cookies for some company I had, and they all loved them!! They didn’t even know they were healthy! So when I told them they were even more thrilled! Love this recipe 🙂

    • Spoonful of Health October 8, 2013 at 10:39 am - Reply

      Hi Emily! That makes me so happy! That is my hopes that people will realize we can still have sweet and yummy flavors and have it still be good for us too! Happy Healthy baking!

  2. Lisa Farriss October 12, 2013 at 2:18 pm - Reply

    Hi :
    Dawn! I want to make these today. I am sure I will love them just like all your recipes

    • Dawn Rofrano October 14, 2013 at 11:57 am - Reply

      Hi Lisa, did you get to make some Chocolate Chippers? Let me know if you need anything.

  3. Lisa Farriss October 14, 2013 at 3:08 pm - Reply

    Made them yesterday and I love them and so did all my friends who don’t eat as healthy as they should! Drinking your cucumber basil water now. We are back living in fla so I will see you soon! Let me know if you still do any cooking classes!!

  4. Heather April 26, 2014 at 8:09 am - Reply

    Instead of grinding the almonds… Can you use Almond Flour? 🙂 thanks!

    • Dawn Rofrano April 26, 2014 at 10:24 am - Reply

      Hi Heather! Yes indeed you can use almond flour. It should yield about the same amount if my memory serves me when I used the flour. I like to make my own for cost and freshness. Keeping your almond flour in the refrigerator will help it stay fresh. Have a chipper day!

  5. Heather May 11, 2014 at 11:25 am - Reply

    Dawn, in your video, you did not use water when you used an egg. Is the water only used when you use the chia seeds.? Thx!

    • Dawn Rofrano May 12, 2014 at 12:05 pm - Reply

      Hi Heather, Great question, yes you are spot on. In the video, I use an egg and not the 1/2 cup of water to activate the Chia Seed and Flax as an egg replacer. For many of our patients who can not eat eggs replacing it with 1/2 cup of water helps the flax and chia to make a gooey egg like texture. If eggs are a problem or you are taking a break from them this recipe works great without them too. Thanks for asking!

  6. Annette Naumann January 11, 2017 at 5:02 pm - Reply

    I made these cookies today. Love them. Just have to be careful not to eat them all at once. My husband loved them. Also made the crackers a few times. So good. Thank you for your great recipes.

    • Dawn Rofrano September 14, 2017 at 1:10 pm - Reply

      Hi Annette, Thank you so much for sharing your experiences with SOH recipes! I LOVE these cookies too!!!

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