These gluten-free chocolate chip cookies are perfect for those with a gluten intolerance or for anyone looking to change up their cookie game. The recipe uses almond flour, coconut sugar, and coconut oil as substitutes and is a simple four-step process. The cookies are soft, gooey, and packed with chocolate, making them perfect for satisfying a sweet tooth. They can be stored for up to five days at room temperature and also freeze well, making them a great treat to save for later.
Gluten-Free Chocolate Chip Cookies That Are Simply DivineIntroduction
Introduction
If you have a gluten intolerance or simply want to change up your cookie game, these gluten-free chocolate chip cookies are everything you didn’t know you needed. They are soft, gooey, and packed with chocolate, making them perfect for anyone with a sweet tooth. Below is a step-by-step guide and recipe for gluten-free chocolate chip cookies that are simply divine.
Ingredients- 2 cups almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (make sure they are gluten-free!)
Instructions- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Use a whisk to blend the ingredients together.
- In a separate mixing bowl, crack in the two eggs and whisk them together. Add in the melted coconut oil and vanilla extract, and mix again until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix everything together until you have a smooth dough. Fold in the chocolate chips.
- Use a spoon or a cookie scoop to form balls of dough and place them onto the prepared baking sheet. Keep in mind that the cookies will spread a bit, so leave some space between each one.
- Bake the cookies for 10-12 minutes or until they start to turn golden brown on the edges. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 5 days. They also freeze well, so you can save some for later!
Conclusion
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (make sure they are gluten-free!)
Instructions- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Use a whisk to blend the ingredients together.
- In a separate mixing bowl, crack in the two eggs and whisk them together. Add in the melted coconut oil and vanilla extract, and mix again until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix everything together until you have a smooth dough. Fold in the chocolate chips.
- Use a spoon or a cookie scoop to form balls of dough and place them onto the prepared baking sheet. Keep in mind that the cookies will spread a bit, so leave some space between each one.
- Bake the cookies for 10-12 minutes or until they start to turn golden brown on the edges. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 5 days. They also freeze well, so you can save some for later!
Conclusion
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Use a whisk to blend the ingredients together.
- In a separate mixing bowl, crack in the two eggs and whisk them together. Add in the melted coconut oil and vanilla extract, and mix again until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix everything together until you have a smooth dough. Fold in the chocolate chips.
- Use a spoon or a cookie scoop to form balls of dough and place them onto the prepared baking sheet. Keep in mind that the cookies will spread a bit, so leave some space between each one.
- Bake the cookies for 10-12 minutes or until they start to turn golden brown on the edges. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 5 days. They also freeze well, so you can save some for later!
Conclusion
These gluten-free chocolate chip cookies are simply divine and will satisfy any sweet cravings you may have. With a simple ingredient list and easy instructions, anyone can make them! Share them with your friends and family and watch as they become a fan favorite.