Gluten-Free Chocolate Chip Cookies – a delicious recipe with Ground Almond, Baking Soda, u00bc, Coconut Palm Sugar, u00bc, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small mixing bowl, whisk almond meal, baking soda, and salt; set aside.
2
Using a stand mixer fitted with a BeaterBlade or paddle attachment, combine coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds. Add reserved almond meal and mix on medium for 30 seconds. Add chocolate chips and mix just until combined.
3
Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer. Chill for at least 1 hour.
4
To bake cookies, preheat oven to 350u00b0F and place rack in center of oven. Line two half sheet pans with silpat liners. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.
5
Place 12 chilled dough balls each on two silicone-lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake). Remove from oven and allow cookies to cool completely before removing from the pan. Repeat with remaining pan of cookie dough.
634
kcal
Calories
44
g
Fat
52
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/3 cup Finely Ground Almond Meal (or Almond Flour), 1/2 teaspoons Baking Soda, 1/4 teaspoons Fine Salt, 1/2 cups Coconut Palm Sugar (or Brown Sugar), and more.
Yes, Gluten-Free Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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