Gluten-Free Chocolate Chip Cookies recipe

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Ingredients

½ cup coconut palm sugar
¼ cup extra-virgin coconut oil, at room temperature
½ teaspoon baking soda
Himalayan pink salt to taste
2 cups almond flour
2 eggs
1 tablespoon vanilla extract
1 cup chocolate chips (such as Ghirardelli®)

Nutrition Info

138.5 calories
carbohydrate: 11.2 g
cholesterol: 15.5 mg
fat: 9.9 g
fiber: 1.5 g
protein: 3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 36.2 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  2. Combine coconut sugar, coconut oil, baking soda, and salt in a large bowl, beat with a handheld electric mixer until smooth. Add almond flour, eggs, and vanilla extract. Beat dough at medium speed, scraping the bottom and sides of the bowl, until well mixed, about 1 minute.

  3. Fold chocolate chips into the dough. Grease your palms lightly with coconut oil, drop tablespoonfuls of dough onto the baking sheet.

  4. Bake in the preheated oven until golden brown, 10 to 12 minutes. Let cool on the baking sheet, about 10 minutes.

Recipe Yield

2 dozen

Recipe Note

Almond flour is the only flour to use for these delicious treats. Trust me on this one. These fluffy gluten-free yummies will melt in your mouth. Coconut oil keeps these babies moist and flavorful. Enjoy.

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