Gluten-Free Chocolate Chip Cookies
The best Gluten-Free Chocolate Chip Cookies you’ve ever had! These cookies are soft, chewy, with every bite having a burst of chocolate. Made with almond flour, coconut sugar, dark chocolate morsels, and more. These chocolate chip cookies are so easy and simple to make. Resulting in warm comforting cookies.
Ingredients
- 1/2 cup unsalted butter
- 1 egg
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cup blanched almond flour
- 1 tsp baking powder
- 1/2 tsp pink salt
- 1 cup chocolate morsels
Instructions
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Place butter in a small mixing bowl and then place it in the microwave. Start melting butter by heating up in intervals of 30 seconds until it is completely melted and liquified.
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In a large mixing bowl, whisk together melted butter, egg, and coconut sugar. Drizzle vanilla extract and sprinkle salt, cinnamon, and nutmeg. Continue to whisk until all ingredients are well combined.
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Toss in almond flour, baking powder, and pink salt into the same mixing bowl as wet ingredients. Whisk together until well combined and there are no streaks of flour left. Fold in chocolate chips working them into the dough. Cover dough with saran wrap and place in the fridge. Allow cookie dough to chill for 1-2 hours.
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Once dough has chilled and cookies are ready to be baked, preheat oven at 350 degrees F. Line a large baking sheet with parchment paper.
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Remove cookie dough from the fridge. Using an ice cream scooper, scoop out dough and roll it into 2 inch balls. Place on lined baking sheet pan. Continue this process until you get through the whole dough and it has all been rolled into balls. Make sure you leave enough space in between each ball when placed on sheet pan. You want at least 1/2-1 inch of space between them. This will give cookies enough space to expand while baking without sticking to each other.
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Bake cookies for 12 minutes.
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Remove cookies from oven. Use a spatula and gently transfer cookies to a cooling rack. Allow them to cool-off for at least 10-20 minutes. The more time you allow them to cool-off the more firm they'll get. Give a cookie a try and enjoy!
Recipe Notes
Tips and Substitutions:
- Scoop almond flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and an exact cup.
- Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
- Don't skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better.
- Substitute for unsalted butter- Use refined coconut oil.
- Substitute for coconut sugar- Use maple sugar.
- Line baking sheet pan with parchment paper- This will prevent cookies from sticking to sheet pan.
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Roll dough into 2 inch balls- This will create the best cookie size making sure dough gets baked through.
- Leave at least 1/2-1 inch of space between each ball when placing on sheet pan- This will give cookies enough space to expand while baking without sticking to each other.
- Transfer cookies to a cooling rack allowing them to cool-off for at least 10-20 minutes- The more time you allow cookies to cool-off the more firm they'll get.