Gluten Free Chocolate Chip Cookies
Delicious gluten-free cookies filled with chocolate chips that bring warmth and joy to any kitchen.
Ingredients
Dry Ingredients
- 1 cup almond flour Almond flour gives a great texture.
- 1/2 cup coconut flour Coconut flour is used for added coconut flavor and texture.
- 1/2 teaspoon baking soda Acts as a leavening agent.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1/2 cup coconut oil (melted)
- 1/2 cup brown sugar
- 1/4 cup maple syrup Natural sweetener.
- 1 teaspoon vanilla extract Enhances flavor.
Chocolate Chips
- 1 cup chocolate chips Can substitute with white chocolate or peanut butter chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Stir them well until they are blended.
- In another bowl, mix together the melted coconut oil, brown sugar, maple syrup, and vanilla extract. Blend until smooth.
- Gradually add the bowl of dry ingredients to the mix of wet ingredients. Stir until everything is combined and forms a dough.
- Fold in the chocolate chips gently so that they spread evenly throughout the dough.
- Use a tablespoon to scoop dough onto a baking sheet lined with parchment paper. Leave some space between each scoop.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes, until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store the cookies in an airtight container in the fridge for up to a week. For longer shelf life, freeze them for up to three months. To revive their crispiness, pop them in an oven or air fryer for a few minutes before serving. You can also use pre-mixed gluten-free batter if short on time.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 100mgFiber: 2gSugar: 6g
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