Gluten Free Chocolate Chip Cookies
I found this recipe on the fabulous Pinterest and made it as an alternative to traditional cookies last week. They turned out soft and delicious! Just what we needed for a chocolate chip cookie fix!
I of course changed the recipe up. It is from a gluten free blog that is new to me but it sounded like a great idea, so I just love to trying something new.
1. I only used coconut oil
2. I used coconut sugar instead of the erythritol which is a sugar alcohol since I’m not to concerned about it being low carb.
3. I also added 2 eggs because the batter didn’t look like it would hold together.
Almond Flour Chocolate Chip Cookies
- 2 1/2 C blanched almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 C healthy oil (I used half butter and halfvirgin coconut oil)
- 1 Tb vanilla extract
- 1/2 C powdered erythritol
- 1/2 C dark chocolate chips
- 1/4 chopped walnuts (optional)
- Preheat oven to 350. In a large bowl, mix together dry ingredients.
- In a medium bowl, mix together wet ingredients. If you are using butter and/or coconut oil, be sure they are melted into liquid form.
- Mix the wet into the dry, combine completely. Fold in chocolate chips and nuts (if using.)
- Place in flattened circles on a parchment-lined sheet, using about 1 Tb per cookie.
- Bake for about 7 minutes, or until the edges are browned. The original recipe suggests 7-10 min, but they get dark very quickly, so do keep an eye on them.
- Remove whole sheet of parchment to a wire rack to cool, or set the entire pan in a safe place to cool. If the cookies are moved before they cool 10-15 minutes, they will crumble and fall apart. They firm up as they cool though. Makes 18 cookies.