Grain-Free Chocolate Chip Coconut “Scookies”



This recipe is one of the most requested breakfast items from my kids for our Mommy Cafe Fridays. I adapted this recipe from Elana’s Pantry The Gluten Free Almond Flour Cookbook . These scookies are a cross between a scone and a big cookie. It is hard on the outside and soft and moist in the middle. These are not very sweet, high in protein from the almond flour with a dose of antioxidants from the dark chocolate chips. What more can you ask for in a breakfast treat??? These are great for anytime of day.  enJOY!

Grain-Free Chocolate Chip Coconut Scookies

  • Servings: 9-10 scookies
  • Difficulty: Easy
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    • 2 1/2 cups blanched almond flour
    • 1/4 cup + 1 Tbsp coconut sugar
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 1/3 cup grapeseed oil
    • 2 large eggs
    • 1 Tbsp water
    • 1 tsp pure vanilla extract
    • 1 cup all natural dark chocolate chips (I use Ghirardelli  60% cocoa)
    • 1/2 cup unsweetened coconut flakes


  1. Preheat the oven to 350 degrees F. Line 1 large baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, salt, sugar, and baking soda.
  3. In a medium bowl, whisk together the grapeseed oil, eggs, water, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until completely combined.
  5. Fold in the chocolate chips and coconut.
  6. Using an ice cream scooper, drop batter in scant 1/4 cup servings about 2 inches apart onto prepared baking sheet.
  7. Bake for 15-20 minutes until golden brown. Let the scookies cool for 30 minutes on baking sheet before serving.


T-Time Saver: I usually double this recipe and freeze a batch for another time. You can take them out the night before you plan to use them or take one out for a treat and warm for a 30 seconds in the microwave.