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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 cups
    almond flour
  • 1⁄4 cup
    arrowroot flour
  • 1 tsp
    baking powder
  • 1⁄2 tsp
    baking soda
  • 1⁄4 tsp
    sea salt
  • 1 egg
  • 1⁄4 cup
    coconut oil (melted, then cooled)
  • 1⁄3 cup
    almond butter
  • 1⁄4 cup
    maple syrup
  • 1 tsp
    vanilla
  • 1⁄2 - 1 cup
    LILY'S Chocolate Baking Chips

Directions

Equipment Needed 
oven oven
 bowl bowl
 whisk whisk
 baking sheet baking sheet
 parchment paper 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.