Now, I know the gluten-free thing can throw some off, as a lot of GF recipes and products do not do justice. And trust me, I know how difficult and frustrating getting the right flours and consistency in gluten-free baking can be. It took years of experimenting before I finally hit the jackpot on the perfect chocolate chip cookie recipe!
These bad boys are dangerously good. Honestly, you would never guess they're gluten-free! They don't flake or crumble when you touch them, and they're far from the consistency of rocks or cardboard! Believe it or not, these ooey-gooey, Almond Flour Chocolate Chip Cookies actually hold together when handling and are so deliciously soft and chewy. I bet you won't be able to have just one!
THIS RECIPE IS...
Along with being super delicious and gluten-free, these cookies are also dairy-free, grain-free and refined sugar-free (well depending on what chocolate chips you use). I like Cuisine Camino's Organic Bittersweet Chocolate Chips, as they are dairy-free and use cane sugar instead of brown or refined (which is usually just listed as sugar).
Almond Flour Chocolate Chip Cookies
- 1 2/3 cup Almond Flour
- 1/3 cup Arrowroot Flour (you can also use Tapioca Flour)
- 1/2 tsp Aluminum-Free Baking Soda
- 1 tsp Pure Vanilla Extract
- 1/4 cup Pure Maple Syrup
- 1/4 cup Coconut Oil (melted)
- 1/2 cup Chocolate Chips
- Pinch of Salt
- Preheat oven to 350°
- Line a baking sheet with unbleached parchment paper.
- In a large mixing bowl, stir together the almond flour, arrowroot flour, baking soda and salt.
- Once the dry ingredients are mixed well, add in the coconut oil, maple syrup and vanilla. Mix well and then stir in the chocolate chips.
- Scoop out about a tbsp of dough at a time, roll into a ball and then flatten between your hands, then place on the baking sheet an inch or two apart. Repeat until all of the dough is used up. Depending on how big or small you make the cookies, you should end up with 10 to 12.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and let cool a few minutes.
- Store in an airtight container for up to seven days.