Grain Free Chocolate Chip Cookies
I tested these with my own ground up almonds and the almond flour I could buy at my health food store. The difference was dramatic. My own ground up almonds produced a very flat cookie, while the almond flour at the store produced a more round and uniform cookie. They even tasted a bit different. I prefer the ones made with the almond flour at my health food store.
These cookies will be golden brown on the outside rim and soft in the middle. I baked the cookies at several temperatures, but they always had the brown edges. After taste testing several batches we actually preferred this – a buttery-crispy edge and a soft interior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the dough:
- 10 tablespoons unsalted butter, room temperature
- 4 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 teaspoon unflavored gelatin (I use Bernard Jensen)
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon Celtic sea salt
- 4 ounces good organic dark chocolate cut into small pieces (such as Trader Joe’s or Equal Exchange)
Instructions
- Preheat oven to 350 degrees F and adjust rack to middle position. Place butter and maple syrup in the bowl of a mixer and beat on medium speed until combined. Turn mixer to low and beat in vanilla, egg and gelatin. Let mixture sit for 5 minutes (don’t skip this step. The resting allows the gelatin to bloom so your cookies won’t spread all over the pan).
- Whisk almond flour, coconut flour, baking soda, and salt in a medium bowl. Turn mixer on low and slowly add flour mixture. Beat until just combined. Stir in chocolate pieces. Using a 1 1/2-inch cookie scoop, scoop dough onto baking pan lined with parchment paper. Bake for 12 minutes until edges are golden brown. Best eaten warm.
Nutrition
- Serving Size: Makes about 16 3-inch cookies.