Soft, delicious, gluten-free chocolate chip cookies? Yes! The key to success with this recipe is making sure the cookie dough is thoroughly chilled when it goes into the oven. Recipe makes 24 cookies.
Note: Depending on your dietary guidelines for eggs and chocolate chips, this recipe may be considered for vegetarian and paleo diets.
Preparation:
Cook:
Level: Easy
Ingredients
- 1-⅓ cup Finely Ground Almond Flour (or Almond Flour)
- ½ teaspoon Baking soda
- ¼ teaspoons Fine salt
- ½ cups coconut palm sugar (or brown sugar)
- ¼ cups Coconut oil, rendered (virgin or unrefined)
- 1 big egg
- 2 tablespoons Almond butter
- 2 teaspoons pure vanilla extract
- ¾ cups Semi-sweet or bittersweet chocolate chips (plus more for garnish)
Preparation
In a small mixing bowl, whisk together ground almonds, baking soda and salt; put aside.
Using a stand mixer fitted with a BeaterBlade or paddle attachment, combine the coconut palm sugar, coconut oil (gently melt in the microwave to liquefy if necessary), egg, almond butter and pure vanilla extract on medium speed for 30 seconds. Add the reserved almond flour and stir over medium heat for 30 seconds. Add the chocolate chips and mix until combined.
Transfer cookie dough to quart-sized storage bag and seal tightly, pressing dough into an even layer. Chill for at least 1 hour.
To bake cookies, preheat oven to 350ºF and place rack in center of oven. Line two half baking sheets with silpat paper. Divide cooled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or more.
Place 12 chilled dough balls each on two silicone-lined half pans and immediately bake for 10 minutes (one pan at a time, cooling remaining dough until ready to cook). Remove from oven and allow cookies to cool completely before removing from pan. Repeat with the rest of the cookie dough pan.
