Gluten Free Chocolate Chip Cookies
Made with natural ingredients like almond four, coconut oil, and nut butter, these may be the healthiest chocolate chip cookies on the block!
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1/4 cup coconut oil (melted, then cooled)
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 - 1 cup Lily's Chocolate Baking Chips
Instructions
- Preheat oven to 350 F.
- In a bowl, whisk together the almond flour, arrowroot flour, baking powder, baking soda, and sea salt.
- In a separate bowl, mix together the egg, coconut oil, almond butter, maple syrup, and vanilla until well combined.
- Fold in half the flour mixture into the bowl with the egg, then the other half, and stir until no flour clumps remain.
- Fold the chocolate chips into the batter and mix until incorporated.
- Chill dough for 10 minutes while the oven finishes preheating and prepare a baking sheet with parchment paper or oil.
- Using an ice cream scoop or large spoon, roll the dough into balls, then flatten the tops to make a disk-like shape, place on baking sheet, and bake for 9-11 minutes until the edges begin to brown.
- Let cookies cool before transferring to a cooling rack.
- Enjoy immediately or store in an airtight container for up to 5 days on the counter or 10 days in the fridge.
Recipe from thefitpeach.
