GLUTEN FREE CHOCOLATE CHIP COOKIES
Buttery and crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They're also so easy to put together, using 1 bowl and no fancy equipment. Made without any refined sugar, and using nutrient dense baking flours, this is a cookie you can feel good about eating.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
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Continue Reading at Lexiscleankitchen →Chef's Notes
For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
Let cookies cool before picking up, as they are quite delicate when hot.
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Reviews from the Original Source
This is so good! I’ve made like about 20 times. My siblings and my parents love it.
Thanks Lexi for making this healthy delicious recipe.
Amazing made it so many times and it still tastes
so good 😊
Amazing made it so many times and it still tastes
so good
These are amazing! I can't just eat one... they are so delicious! Best GF chocolate chip cookies ever!
These are truly the best gluten free chocolate chip cookies I've made. Even my non- gluten free husband who was craving a "regular" cookie said these hit the spot for him. They have the perfect texture and texture. Not being a baker, I often screw up baking recipes but I haven't managed to screw these up! One time I made a half batch and since you can't really get a "half" egg, I used a little scoop (like a tablespoon or less) of peanut butter and those were equally as good. These are amazing.
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