Naturally sweet, easy and gluten-free – this is one happy cookie. Perfectly soft in the middle. Studded with chocolate.
This cookie walks into a room and everyone smiles…classic Tollhouse sighs and sits on the couch in the corner.
These cookies are made with almond meal and coconut flour, then maple syrup is added for sweetness. All of the ingredients are mixed in one bowl. So simple.
I have been eating these cookies all week – for breakfast or in bed. I highly recommend you do the same.
Gluten-Free Chocolate Chip Cookies
Adapted from Cookie and Kate
Makes about 16 cookies
- 3/4 cup almond flour or almond meal, firmly packed
- 1/4 coconut flour, firmly packed
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (half as much if using table salt)
- 1 stick butter (1/2 cup), melted
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (I love Ghirardelli bittersweet)
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper. (I ran out of parchment and just plopped the dough directly onto the sheet. The cookies turned out fine, but I’d be sure to use a non-stick cookie sheet if you don’t use parchment.)
- In a medium bowl, whisk together the flours, baking soda and salt. Pour in the melted butter, maple syrup and vanilla extract, and mix thoroughly. Stir in the chocolate.
- Let the dough rest for at least 5 minutes so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for about 10 minutes if you want fatter cookies). Scoop dough into small balls, about one heaping tablespoon each, onto the baking sheet, leaving a couple inches around each cookie.
- Bake for about 11 minutes, until golden brown.