Gluten-Free Choc Chip Cookies
Super delicious choc chip cookies that coeliacs can eat. This gluten-free recipe uses almond flour to create a crispy cookie on the outside that's soft on the inside.
Ingredients
- 1/2 cup butter, softened
- 1/4 cup coconut oil
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large Eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips
- 2/3 cup toasted walnuts, optional
Instructions
- Preheat oven to 175 degrees celsius. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until ingredients are incorporated.
- Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. With a wooden spoon, fold in the chocolate chips and optional walnuts.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 8cm apart to allow them to spread. Bake for 11-13 minutes, or until golden brown around the edges. Cool on a wire rack.
Notes
- These cookies are best enjoyed the day they are baked.
- You can use almond meal in place of blanched almond flour for this recipe with great results.
- To prevent the cookies from spreading too much, refrigerate the dough prior to baking for about 30 minutes.