Gluten-Free Chocolate Chip Cookies
Buttery, crunchy, and tasty Gluten-Free Chocolate Chip Cookies!
If you are a chocolate chip cookie lover looking for a healthier but delicious cookie, this recipe is for you. This cookie will kill your cravings and leave you feeling very satisfied.
All the flavors and textures blend so well, and the result, A Gluten-Free Chocolate Chip Cookie that has nothing to envy any other.
Almond flour and palm sugar for the win! I am, and forever will be, a chocolate chip cookie lover, so you can imagine me being a bit skeptical when it came to a gluten-free cookie. If it ain’t broken…
But was I wrong? This cookie is as tasty as its original counterpart. Once I tasted it, I could say that this is by far the best Gluten-Free Chocolate Chip Cookie I’ve ever had.
Texture-wise, it is thick and mealy because of the almond flour and the palm sugar, making the cookie soft and crunchy. Then we add the melted butter for a bit of saltiness and, last but not least, mounds of dark chocolate chips. I can’t wait for you to try them.
Why Gluten-Free
What is gluten? Gluten is a protein found in wheat plants and some other grains. It is naturally occurring, but it can be extracted, concentrated, and added to food and other products to add protein, texture, and flavor. Unfortunately, when you have gluten sensitivity or have Celiacs, the effects of its consumption can be detrimental to your health. Thankfully, there are many healthy alternatives for those who have a condition or want to live a healthier life.
Tips for Baking Great Cookies
- Measure and separate all the ingredients
- Butter should be melted but not hot
- Eggs should be at room temperature
- Good quality vanilla always adds great flavor to your recipe
- Temp your oven to ensure an even baking
- Let your cookies rest at room temperature before transfering to a cooling rack
Gluten-Free Chocolate Chip Cookies
Equipment
- 1 baking sheet half size sheet pan
- 1 parchment paper
- 1 2 oz. cookie scoop
- whisk, hand mixer, stand mixer
- rubber spatula
- 2 medium-sized bowls
Ingredients
- 2½ cups almond flour
- 1 tsp baking soda
- 1 cup dark chocolate chips
- ½ cup salted butter, melted
- ¾ cup coconut palm sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl combine the almond flour and baking soda. Set aside.
- In a large bowl, combine the melted butter and the palm sugar, whisk by hand or use your hand or stand mixer. Whisk until creamy,
- Add the egg and the egg yolk and beat for about two minutes. The batter should be smooth and velvety.
- Add the vanilla extract and give it a quick whisk.
- Add the almond flour to the batter, then mix with a spatula until all the ingredients are well combined.
- Add the chocolate chips, then fold them into the batter.
- Chill the dough for at least 1hour.
- Once the dough is chilled, use your favorite size scoop to form the cookies into the baking sheet.
- Bake at 325° for approximately seven to ten minutes.
- Let the cookies cool down in the baking sheet for about two minutes, then transfer them to a cooling rack.
- Enjoy