I know what you're thinking. There's no way gluten-free chocolate chip cookies are going to be any good. Right? Wrong!! These cookies are super soft and chewy and incredibly delicious. Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking. Let me show you how easy these are to make.
Note: Depending on your dietary standards concerning eggs and chocolate chips, these cookies may conform to vegetarian and paleo diets.
In a bowl, combine almond meal, baking soda, and salt; set aside.
Combine those ingredients together well. I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure to mix until any coconut sugar lumps disappear.
Now add the almond meal mixture.
Mix to combine.
Add bittersweet chocolate chips.
Mix one last time until the chips are evenly distributed through the batter.
Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance.
When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.
Roll each portion into a ball and place on a sheet pan.
This step is completely optional, but I like to press a few extra chips on the top of each dough ball. Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.
When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.
Items used to make this recipe:
- almond meal http://amzn.to/2BEn3Hq
- almond butter http://amzn.to/2BDfj8P
- pure vanilla extract http://amzn.to/2EjEjEN
- coconut oil http://amzn.to/2BDdNDx
- coconut palm sugar http://amzn.to/2BE7gZ5
- BeaterBlade attachment http://amzn.to/2Gva2DY
- professional stand mixer http://amzn.to/2EmR01z
- half sheet pans http://amzn.to/2BCIQPJ
- silpat liners http://amzn.to/2BDdM2n
Gluten Free Chocolate Chip Cookies
makes 24 cookies
- 1 1/3 cup finely ground almond meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup coconut palm sugar (or brown sugar)
- 1/4 cup coconut oil, melted (virgin or unrefined)
- 1 large egg
- 2 tablespoons almond butter
- 2 teaspoons pure vanilla extract
- 3/4 cup semisweet or bittersweet chocolate chips (plus more for garnish)
- In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.
- Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.
- Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.
- Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.
- To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.
- Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.
- Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough.