Happy Thursday everyone! How is your week going? This week has been a crazy one for us here in the South! We got pounded by 8 inches of snow, but it is melting fast with warmer temps on their way–thank heavens! Although my boys have loved every minute of this stormy weather! The kids are going on their 3rd day of no school, giving us lots of time to do some baking! These Crispy Almond Flour Chocolate Chip Cookies are fantastic–light, crispy and melt in your mouth! I have been so excited to share this recipe with you, because honestly they are so good that even if you are not gluten free you would still LOVE them! I have 2 boys with Celiac disease, but the rest of us really like them too, even my husband (which is really saying something). I am feeling good about the fact that they are much healthier than your average run of the mill chocolate chip cookie. By the way, these freeze perfectly!
Ingredients for Crispy Almond Flour Chocolate Chip Cookies:
- coconut oil
- sugar (coconut or brown sugar)
- egg
- cocoa powder
- vanilla
- almond flour
- brown rice flour
- baking soda
- salt
- chocolate chips
Other wonderful gluten free recipes:
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Crispy Almond Chocolate Chip Cookies (Gluten Free)
Description
Wonderful crispy melt in you mouth gluten green hocolate chip cookies that use almond flour
Ingredients
- 1/2 cup softened coconut oil (or palm shortening)
- 3/4 cup coconut sugar (I use regular brown sugar)
- 1 egg
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla
- 1 cup almond flour or meal*, toasted (at 350º for 10–15 minutes, or until lightly golden)
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350º.
- Toast almond meal.
- In a small bowl, cream the soft coconut oil and sugar until smooth and light in color.
- Stir in the cocoa powder, egg, and vanilla until well combined. In a separate bowl, sift together the toasted almond meal, rice flour, baking soda, and salt.
- Add this to the wet ingredients and just before the mixture all comes together, add the chocolate chips.
- Stir until well combined.
- Place spoonfuls of dough on a cookie sheet lined with 2 sheets of parchment paper.
- Leave 2 to 3 inches of space around each cookie because they spread.
- cookies per baking sheet works perfectly.
- Bake at 350º for 9-11 minutes, or until just golden around the edges and center is still a bit unset. Cool for a minute, and enjoy!! They freeze very well , but you must eat a couple of them warm:) YUM!!
My whole family loves these! And I always get compliments on them when I make them for friends. 👍
I am so glad you like them Faith! I agree–they have pulled ahead of the regular chocolate chip cookie in my book!! XO
I am so glad you like them Faith! I agree–they have pulled ahead of the regular chocolate chip cookie in my book!! XO
The only chocolate chip cookies I will ever make again. So AMAZING!!! No joke these thin crispy, so much healthier, melty are the best cookies in the world. As my tummy USA
The only chocolate chip cookies I will ever make again. So AMAZING!!! No joke these thin crispy, so much healthier, melty are the best cookies in the world. As my tummy USA
These look great! Can’t wait to try them as I have to eat gluten free and sometimes my family isn’t so crazy about my gf baking attempts. Love to see your GF success as I have trusted your recipes for several years!
These look great! Can’t wait to try them as I have to eat gluten free and sometimes my family isn’t so crazy about my gf baking attempts. Love to see your GF success as I have trusted your recipes for several years!
mmm these look really yummy. I bet the coconut milk and almond flour give these cookies and delicious taste. Can’t wait to try them! 🙂
mmm these look really yummy. I bet the coconut milk and almond flour give these cookies and delicious taste. Can’t wait to try them! 🙂