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gooey chocolate chip cookies

Gooey Chocolate Chip Cookies

This Cost-Conscious chocolate chip cookie recipe makes 3 dozen cookies for less than $5, as it uses many ingredients remaining from other dishes that are common pantry items, such as leftover coconut and almond flours, grass-fed butter, stevia, eggs, etc. Bonus: these cookies store amazingly well in the freezer so just pull some out when ready to serve!
Total Time 45 mins
Course Dessert
Cuisine American
Servings 18 people


  • 3 cups blanched almond flour
  • 1 tbsp coconut flour
  • 1 tsp sea salt
  • 3⁄4 tsp baking soda
  • 1⁄2 tsp baking powder
  • 1⁄2 cup grass-fed butter, melted
  • 1⁄4 tbsp Stevia powder extract (or 8-10 Stevia packets)
  • 1⁄2-1 tsp Xylitol
  • 2 large pasture-raised eggs, room temperature
  • 1 1⁄2 tbsp pure vanilla extract
  • 10 ounces (1 package) vegan semi-sweet chocolate chips (Enjoy Life or preferred brand)


  • Combine the blanched almond flour, coconut flour, salt, baking soda, and baking powder and whisk until well blended; set aside.
  • In a food processor, combine melted grass-fed butter and Stevia.
  • Process mixture for one minute or until the contents are blended well.
  • Next, add in the Xylitol, eggs, and vanilla extract.
  • Process until smooth and creamy.
  • Add the flour mixture, and process in food processor, until dough is completely blended and smooth.
  • Transfer the dough to a mixing bowl, and then fold in the chocolate chips, using a wooden spoon.
  • When the chocolate chips are well incorporated, set the cookie dough aside to rest, at room temperature, for 15 minutes.
  • The dough will become more solid and easier to work with as it rests.
  • Preheat the oven to 350°F.
  • Arrange the oven racks in the center of the oven.
  • Line 2-3 baking sheets with parchment paper.
  • Using a tablespoon, scoop out a rounded tablespoon of the dough, and drop it onto the parchment-lined baking sheet.
  • Repeat until all the dough has been used up, placing them about 1-2 inches apart on the baking sheets.
  • Yields about 36 cookies.
  • Place the cookies in the oven, and bake for 10-12 minutes or until the edges/bottom of the cookies are golden brown and the centers appear slightly uncooked, puffy, and slightly crackled.
  • Be careful not to let the cookies bake for more than 12 minutes, or they will become too dry and hard.
  • Remove the cookies from the oven, and let cool for 5-10 minutes on the baking sheets.
  • Then transfer to wire racks to cool completely.
  • Serve cookies immediately, or keep them stored in an airtight container at room temperature or in the freezer.