Bakery style Chocolate chip cookies (gluten & dairy free)
Big, chewy, and loaded with melty chopped chocolate—these bakery-style chocolate chip cookies are a grain-free twist on the classic everyone loves. They’re made with almond flour, naturally sweetened with raw cane or coconut sugar, and held together with just the right balance of oil and egg yolk for that perfect soft center and crisp edge.
Whether you’re baking for a weekend treat or prepping a batch to stash in the freezer, these always hit the spot. No chill time required—just mix, scoop, and bake.
bakery style chocolate chip cookies
Ingredients
Ingredients
- 1 ½ cups almond flour
- ¾ cup raw cane sugar or coconut sugar
- ¼ cup almond butter or cashew butter
- ¼ cup refined coconut oil or avocado oil
- 1 egg + 1 egg yolk
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- ½ –¾ cup chopped dark chocolate, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, yolk, vanilla, almond (or cashew) butter, oil, and sugar until smooth and glossy.
- Stir in the almond flour, baking soda, baking powder, and salt until combined. The dough will be thick.
- Fold in the chopped chocolate, saving a few chunks to press on top if you like that bakery-style look.
- Scoop dough into heaping tablespoons (or a 2 tbsp cookie scoop) and place a few inches apart on the baking sheet.
- Bake for 9–11 minutes, until edges are golden and centers look just set.
- Let cool on the baking sheet for 5 minutes before transferring to a rack.
Tried this recipe?Let us know how it was!
