Siete's grain-free chocolate chip cookies are already impressively clean, using coconut oil and avocado oil instead of seed oils. However, the ingredients aren't certified organic, and the nutrition label appears to contain an error (listing 0g carbs but 7g sugar is mathematically impossible). This DIY version upgrades every ingredient to certified organic while maintaining the same delicious grain-free, paleo-friendly profile.
Based on: Grain Free Cookies Chocolate Chip
· Makes approximately 30 cookies
· Serving: 30g (1 cookie)
Why This Recipe is Seed Oil Free
Commercial Grain Free Cookies Chocolate Chip from Siete often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Grain Free Cookies Chocolate Chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small saucepan over low heat, gently melt the coconut oil (100g), unsweetened chocolate (30g), and cocoa butter (10g) together, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. This controlled melting prevents the chocolate from seizing and ensures smooth integration.
Step 2. In a large mixing bowl, whisk together all the dry ingredients: almond flour (250g), tapioca flour (60g), arrowroot flour (60g), cassava flour (60g), chickpea flour (30g), coconut sugar (100g), cane sugar (50g), sea salt (3g), and baking soda (6g). Whisk vigorously for 2-3 minutes to ensure even distribution—grain-free flours tend to clump, and proper mixing prevents dense spots in your cookies.
Step 3. Create a well in the center of the dry ingredients and add the cooled chocolate mixture, avocado oil (30g), apple cider vinegar (15ml), vanilla extract (10ml), and jasmine tea extract (2ml). Using a wooden spoon or sturdy spatula, mix from the center outward until a cohesive dough forms. The dough should be slightly sticky but hold together when pressed—if it's too dry, add 1 tablespoon of melted coconut oil; if too wet, add 2 tablespoons of almond flour.
Step 4. Fold in the chocolate chips (80g) gently, ensuring even distribution throughout the dough. The dough will be softer than traditional cookie dough due to the grain-free flours—this is normal and desired. Let the dough rest for 10 minutes to allow the flours to fully hydrate, which improves texture and makes the dough easier to work with.
Step 5. Using a kitchen scale for accuracy, portion the dough into 30g portions (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Gently flatten each portion with your fingers to about 0.5-inch thickness—grain-free cookies don't spread as much as traditional ones, so pre-shaping is important for even baking.
Step 6. Bake for 12-15 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges are lightly golden and the centers are just set—they'll continue cooking slightly on the hot pan after removal. Don't overbake, as grain-free cookies can become dry quickly. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Step 7. For storage, keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The flavors actually improve after 24 hours as the ingredients meld together. For serving, enjoy at room temperature—the coconut oil will soften slightly, giving the perfect chewy-crispy texture balance.
Storage
Store in airtight container at room temperature for 5 days or freeze for 3 months. Flavors improve after 24 hours.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.39
Savings41%
While the upfront ingredient cost is higher due to organic certification, bulk purchasing creates significant long-term savings. The superior ingredient quality eliminates artificial additives while providing better nutrition density per dollar spent.