Serves 12
14 min
Gluten-Free Chocolate Chip Cookies
Recipe GLPR93684312652b6f
Delicious naturally gluten-free cookies made with almond flour, coconut sugar, and dark chocolate chips. These nutrient-dense treats feature ground flaxseed and coconut oil for a tender crumb that holds its shape beautifully during baking. Perfect for those seeking a dairy-free, paleo-friendly dessert.
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Ingredients
1¼ cups blanched almond flour
¼ cup coconut sugar
¼ cup ground flaxseed
½ teaspoon baking powder
¼ teaspoon salt
1 egg, lightly beaten
¼ cup coconut oil, melted and slightly cooled
1 teaspoon pure vanilla extract
⅓ cup dark chocolate chips
Directions
Preheat your oven to 350°F. In a large bowl, combine the almond flour, ground flaxseed, salt, baking powder, and coconut sugar. Mix these dry ingredients together with a spoon or whisk until evenly distributed.
In a separate medium bowl, whisk together the lightly beaten egg, melted and cooled coconut oil, and vanilla extract until the mixture is well combined.
Pour the wet ingredients into the bowl with the dry mixture and stir until fully incorporated, making sure there are no dry pockets of flour remaining.
Fold in the dark chocolate chips and mix gently until they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently shape each mound by hand into a small cookie shape—these cookies will not spread as much as traditional ones, so forming them into their final shape before baking helps achieve the best results.
Bake for 7 to 9 minutes, until the cookies feel firm when gently pressed and the edges have turned golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
