Let’s talk about the BEST gluten-free chocolate chip cookies ever.
I’ve been making these almond flour chocolate chip cookies every week for the last few months because they are so. damn. good.
They also happen to be dairy-free, which makes me love them even more.
I adapted this recipe from the back of the almond flour bag, which happens to be by one of my fave bloggers Elana Amsterdam over at Elana’s Pantry. The use of blanched almond flour instead of regular wheat flour (or even gluten-free flour replacements) means that they are high in protein, low in carbs and sugar, and beyond delicious. They’re soft, crumbly, and perfectly golden around the edges.
Turning classic comfort recipes into healthier gluten-free dishes is one of my favorite things to do. This chocolate chip cookie recipe will become a new favorite around your house–no one even has to know that they’re gluten-free and dairy-free. Plus, they’re really easy to make. #totally #winningPrint
- 2 1/2 cups almond flour
- 1/2 teaspoon fine sea salt (I use Real Salt)
- 1/2 teaspoon baking soda
- 1/2 cup vegan butter (I use soy-free Earth Balance)
- 1/2 cup real maple syrup (100% real maple syrup, no fake stuff)
- 2 teaspoons high-quality vanilla extract (I use Madagascar vanilla)
- 1 egg
- 1 cup dairy-free dark chocolate chips
- Preheat the oven to 350°F.
- Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients in a medium mixing bowl. Make a well in the dry ingredients, then mix the wet ingredients into the dry ingredients. Fold in the chocolate chips.
- Form the dough into 24 cookies and bake until lightly golden around the edges, 18-22 minutes. Mine were perfectly done at 20 minutes.
- Let cool 10 minutes and enjoy! Store in the refrigerator if keeping more than a day–they’ll keep up to a week in the fridge. They freeze beautifully up to 3 months.