Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 40
  • 1 cup almond flour (or more buckwheat flour)
  • 1 cup arrowroot starch (or tapioca starch)
  • ¾ cup buckwheat flour
  • ¾ cup coconut flour
  • ½ cup flaxseed meal (or more arrowroot starch)
  • 2 cups coconut palm sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 ½ cups unsalted, grass-fed butter (3 sticks), softened or melted (or coconut oil)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups dark chocolate chips
  1. In a large bowl, whisk together buckwheat flour, almond flour, arrowroot starch, coconut flour, flaxseed meal, coconut sugar, baking powder, and salt.
  2. Mix in butter, eggs and vanilla until well combined. Then stir in chocolate chips.
  3. Refrigerate dough overnight (or make a batch now, and make more tomorrow with the refrigerated dough).
  4. Line a cookie sheet with parchment paper, and scoop golf-ball size balls of cold dough onto sheet.
  5. Bake at 350°F for 10 - 15 minutes.
  6. Enjoy, and let us know how they turn out!
Recipe by Fat-Burning Man at