Guest Post By: Janice Amee’s Gluten-Free
I don’t know anyone who doesn’t like chocolate chip cookies. And these gluten free, grain free, dairy free (can be egg free) cookies tick off a lot of boxes while still managing to be soft, moist and super yummy – fresh out of the oven, or even the next day (though I wouldn’t count on them lasting much beyond that).
But then, they’re so easy to make you can have some more whipped up in no time at all!
Gluten-Free Chocolate Chip Almond Cookies
- Almond Flour – 2 cups (or finely ground almonds)
- Coconut Sugar (Sucanat, Organic Cane Sugar or Brown Sugar) – 6 Tablespoons
- Baking Soda – 1/2 teaspoon
- Sea Salt – 1/8 teaspoon
- Chocolate Chips (Dark or Semi-Sweet) – 2/3 – 3/4 cups
- Coconut Oil (Unsalted Butter or Unsalted Vegan Butter) – 6 Tablespoons (gently melted)
- Egg – 1 or *1/4 cup Egg Replacement
Preheat oven to 375 degrees Fahrenheit. Spray cookie sheet.
Measure and whisk together the dry ingredients, including the chocolate chips. In a separate bowl, whip the egg and oil together before adding to the dry mixture. Stir well.
Scoop a spoonful into your hand and shape into a round, flattish dish. Place on the prepared baking sheet.
Bake 12 – 14 minutes. Oven temperatures may vary so keep an eye on them. Cool slightly before removing from the tray. Makes approximately 20 cookies (depending on the size you make them).
*To make an egg replacement: Measure 1 Tablespoon chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir together and allow to gel before treating as you would a regular egg. If you don’t want dark speckles in your cookies, I suggest using white chia seeds. 🙂
For more delicious, gluten-free recipes, be sure and check out JaniceAmeesGlutenFree.com!