Description
Deliciously soft and chewy gluten-free chocolate chip cookies, perfect for sharing or enjoying as a snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, baking soda, and salt together.
- In another bowl, combine the melted butter and brown sugar until smooth.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, let the dough rest in the fridge for 30 minutes before baking. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg