Gluten-Free Chocolate Chip Cookie Recipe

 Amazing Vegan Gluten-Free
Almond Flour
Chocolate Chip Cookie Recipe…
Made in One bowl,

Gluten-Free, Dairy-Free, Naturally sweetened,
Bake 12-15 minutes, yield 20
 Made with Healthy Almond Flour (Can be
swapped with oat flour if you have a nut allergy).
Can be Egg-Free using a Flax egg

The fastest, easiest I’ve ever made and best we’ve ever
tasted!  Enjoy Year-round and Passover
as well. These are Vegan-optional & Paleo Friendly.
Gluten-free, dairy-free. 

You’ll mix these together in a flash in one bowl!
They’re made from almond flour (which can be swapped
with oat flour if you have a nut allergy).

I think of these cookies first when I get an urge for a
sweet treat. Almond flour gives you an irresistible
buttery, crunchy cookie.

I thought chocolate chip cookies were sort of mundane.
But these are my husband’s #1 favorite. I apologize! Mundane
is no longer correct. I want these in a container in the freezer
always!

They can improve your health in several ways.
They are high in fiber, low in sugar (only 1/4 – 1/3 cup honey
or maple syrup). They mix together in a flash, in one bowl,
can bake in 10-12 minutes, yield 20 out-of-this-world
spectacular tasting cookies!

The cookies were surprisingly similar to other chocolate chip
cookies I have had. It’s hard to believe this recipe uses no grains.
The cookies are soft and moist. Once they are completely cooled
they develop a little more crunch but still remain moist.

I had never used a cookie dough scoop until just recently but
the dough is very sticky and the scoop makes the process much
easier.

You may add unsalted Sunflower seeds. They’re loaded with
protein, fiber, phytosterols, vitamin E, copper, manganese,
selenium, various B vitamins, phosphorous, magnesium, and
folate.They can improve your health in many ways.

Amazing Chocolate Chip Cookies
This Almond Flour Chocolate Chip Cookie recipe is
gluten-free, vegan, and  Naturally sweetened with
maple syrup for a healthier cookie!

Dry Ingredients
2 cups almond flour (or oat flour)
½ tsp baking soda
¼ teaspoon salt
½ cup chocolate chips

Wet Ingredients
1 *egg whisked or vegan substitute.
1/4 cup plus 1 tsp. coconut or olive oil 
1/3 cup honey or maple syrup
1 tsp. vinegar (white, cider or balsamic)
2 tsp. vanilla, almond, or orange extract or wine

* Egg  Substitute or flaxseed or chia egg

Instructions:
Line 2 cookie sheets with a layer of parchment.

In a medium bowl, whisk together the gluten-free
almond flour, baking soda and salt until evenly combined.

Add the oil, honey or maple syrup. Whisk to combine.
Add vinegar and vanilla and egg, whisk until smooth and
creamy.
Using a silicone spatula, mix in the dry ingredients
until well combined. 
Stir in the chocolate chips.
Cover the bowl and let sit while you Preheat the
oven to temperature.

Drop the dough by heaping teaspoons onto the
baking sheet, then use your hands to gently flatten and
shape them. (They won’t spread a lot with baking.) Wet
your fingers with water to help prevent sticking while
you work with the dough.

Scoop the cookie dough (about 2 inch balls of dough
per cookie) and place 1-1/2 inches apart on the baking
sheets.
You can choose to Bake for 10-12 minutes, at 350ºF
until golden and the center is set. Let cool 5 minutes
then transfer to a wire rack to continue cooling.
OR…

Bake until the cookies are firm to the touch around the
edges, about 30 minutes at 250ºF.

For a more crispy and crunchy cookie, you can bake 
them up to 45 minutes at 250ºF. At the low
temperature, these cookies will not turn golden brown
around the edges, so don’t be alarmed by their pale
color.
These cookies tend to get softer when stored in an
airtight container at room temperature, so I highly
recommend you store them in the fridge or freezer.

(If you are in a hurry, you can bake them for
just 8-12 minutes at 350ºF, but then you’ll risk the
acrylamide formation (a carcinogen formed from
high heat on certain nuts), a recent discovery
about high heat cooking.

Recipe Notes:

They may last indefinitely in the freezer, but they rarely
last more than a week in our home before we eat them
all. They have a very crunchy texture when served
directly from the freezer, which is what I prefer!

Almond flour (or *alternatives) makes these moist and have a
good flavor, and in my opinion, is superior to other gluten-free
flours for cookies because of nutritional values and ease of use.
Almond flour is also grain-free, and almond flour cookies are a
really good option if you want nutty flavor and a crunchy texture.

*As a substitute for almond flour in many baked goods,
Oat Flour mixed as 2 parts oat to 1 part Tapioca, or Sunflower
seed flour, can be used.

Remove the cookies from the oven and let them
cool on the pan for at least 10 minutes before
attempting to remove them. They will firm up more
as they cool.
Serve warm or at room temperature.

These cookies can be stored at room temperature for
up to 3 days, but they will have the best shelf life and
texture when stored in an airtight container in the fridge
or freezer.

Bake 8-12 minutes. (a little longer if you like a crunchier
cookie). Remove to a wire rack to cool.

** If you are concerned about ensuring your chocolate chips are
free of certain allergens, you might consider buying Enjoy Life
Semi-Sweet Mini Chips. They are gluten, dairy and soy free
and sweetened with evaporated cane juice.

If you give these cookies a try, leave me a comment. I would
love to hear what you think. And if you use substitutions it
would be great to find out about your results.

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