Gluten Free Chocolate Chip Cookies
Made with ingredients like almond four, coconut oil, and nut butter, these may be your new favorite chocolate chip cookies on the block!
Ingredients & Directions
Ingredients
-
1 1⁄2 cupsalmond flour
-
1⁄4 cuparrowroot flour
-
1 tspbaking powder
-
1⁄2 tspbaking soda
-
1⁄4 tspsea salt
-
1 egg
-
1⁄4 cupcoconut oil (melted, then cooled)
-
1⁄3 cupalmond butter
-
1⁄4 cupmaple syrup
-
1 tspvanilla
-
1⁄2 - 1 cupLILY'S Chocolate Baking Chips
Directions
Equipment Needed
oven
bowl
whisk
baking sheet
parchment paper
1
Preheat oven to 350 F.
2
In a bowl, whisk together the almond flour, arrowroot flour, baking powder, baking soda, and sea salt.
3
In a separate bowl, mix together the egg, coconut oil, almond butter, maple syrup, and vanilla until well combined.
4
Fold in half the flour mixture into the bowl with the egg, then the other half, and stir until no flour clumps remain.
5
Fold the chocolate chips into the batter and mix until incorporated.
6
Chill dough for 10 minutes while the oven finishes preheating and prepare a baking sheet with parchment paper or oil.
7
Using an ice cream scoop or large spoon, roll the dough into balls, then flatten the tops to make a disk-like shape, place on baking sheet, and bake for 9-11 minutes until the edges begin to brown.
8
Let cookies cool before transferring to a cooling rack.
9
Enjoy immediately or store in an airtight container for up to 5 days on the counter or 10 days in the fridge.
Recipe contributed by The Fit Peach.