Name: The Best Gluten-Free Chocolate Chip Cookie Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 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

Ingredients

Units Scale

Dry Ingredients:

2 1/2 cups almond flour
1/2 teaspoon fine sea salt (I use Real Salt)
1/2 teaspoon baking soda

Wet Ingredients:

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

And:

1 cup dairy-free dark chocolate chips

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Instructions

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.