Gluten Free Chocolate Chip Cookies

1. 1

   Preheat oven to 350 degrees.

2. 2

   Set out butter to bring to room temperature.

3. 3

   In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

4. 4

   Beat butter on medium-high until light and fluffy.

5. 5

   Add in the egg, vanilla, and agave. Beat until well combined.

6. 6

   Pour the wet ingredients into the dry ingredients and stir well.

7. 7

   Fold in the chocolate chips.

8. 8

   Line a baking sheet with parchment paper and grease with gluten free nonstick spray.

9. 9

   Using no more that 1 Tbsp. of batter, form cookies on parchment paper and space at least 2 inches apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.