You can keep them pretty classic. And bonus: You can make them dairy-free as well. This quick 15-minute recipe is perfect for when those cookie cravings strike. The correct information is which you need just eight ingredients for this recipe, including almond flour, coconut sugar, vanilla, salt, baking soda, an egg, chocolate chips, after which butter or oil. If you decide to use coconut oil, just make sure to grab a refined coconut oil rather than virgin coconut oil for a more neutral and less coconutty flavor.
- Two cups of almond flour
- Half a cup of coconut sugar
- Two teaspoons of vanilla extract
- Half teaspoon of salt
- One teaspoon of baking soda
- One egg
- One cup of chocolate chips.
- Half a cup of butter or oil.
How to make Gluten-free chocolate chips cookies
Step 1: Preheat your oven to 400 degrees Fahrenheit. And then, in a large bowl, add half a cup of melted and cooled butter or oil, half a cup of coconut sugar, one egg. And that is why the butter or oil needs to be cooled so that you don’t accidentally scramble your egg. And then teaspoons of vanilla extract. Whisk that each one together until the coconut sugar is absorbed into the liquid and the aggregate is easy and slightly thickened.
Step 2: Add two cups of almond flour, one teaspoon of salt, and one teaspoon of baking soda, and I already had both of those measured out in that mini bowl. Then change your whisk for a spoon and stir this collectively till it’s thick and the almond flour has been absorbed through the liquid. And the final component, which is a pretty vital one, is one cup of chocolate chips.
Take a small handful of those chocolate chips and save them off to the side so that once you dollop this cookie dough on the parchment paper, you can make sure a few chocolate chips are always on top, and depending on how big you make the cookies, you’ll need either one or two baking sheets lined with parchment paper. And then, to dollop these, you can use a one-and-a-half tablespoon cookie scoop.
This keeps the cookies all the same size, if you fill the cookie scoop and then scrape off any excess, you should get about 18 cookies from this mix. That’s what I’m doing today, so I’ll have 12 cookies on one tray and six cookies on a second tray. If you have a larger two-tablespoon cookie scoop, you’ll get about 12 extra-large cookies, and then you can use just one tray; though, be forewarned that they may slightly touch each other once they’ve baked.
So, dollop the cookie dough onto the parchment paper and then use your fingers to gently pat the dough balls into a flatter cookie shape. This cookie dough will not flatten on its own, so you do need to give it a little headstart. Once you’ve got all the cookies flattened, you can add some of those chocolate chips that you reserved to the tops of the cookies, where you might see a few empty spots.
Step 3: Bake the cookies for 10 to 12 minutes or until they’ve flattened a bit further and look lightly golden; though, to be honest, the color change will be really subtle, so it’s always best to set your timer. And remember that these are chewy chocolate chip cookies, not thin and crispy ones, so they really don’t need that much time at all in the oven.
When you remove the cookies from the oven, they will still be soft, so let them cool a little bit on the baking sheet. You can use milk chocolate or dark chocolate chips in this recipe. Milk chocolate chips will give you more soft and gooey chocolate. But no matter which type of chocolate chips you use, these cookies are the bomb. They’re soft and chewy with slightly crispy edges and absolutely heavenly.
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