Gluten free soft and chewy chocolate chip cookies? Oh yes..

As promised, I made the gluten free, dairy free chocolate chip cookies.  I had them earlier this year and loved them, so I thought this would be a good opportunity to introduce them to my readers.  You really do need to keep a close eye on these cookies, and you do have some choices to make in ingredients, but all in all, these are a great cookie.

Here is what you will need:

  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cup Semisweet Chocolate Chips
  • 1/2 cup Coconut Oil, (for a less coconutty taste use ultra filtered coconut oil)
  • 1/2 cup pure Agave Syrup
  • 2 whole Eggs
  • 3 cup Almond Flour

Here’s what you do:

  • Preheat oven to 375°F.
  • In a medium-sized mixing bowl combine dry ingredients.
  • In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
  • Pour wet ingredients into dry and beat with hand mixer until combined.
  • Melt coconut oil, pour into batter, and continue to blend until combined.
  • Stir in chocolate chips.
  • On a parchment-lined baking sheet (or PAM sprayed tin foil), drop balls of cookie dough, about a tablespoon in size.
  • Pop them in the oven and keep a close eye on them.  When they start to turn golden brown, remove them and place on a cool surface.  If they’re slightly doughy, you may also place them in the freezer and eat slightly frozen.

Enjoy!  Olivia and I made them tonight.  Here are the pictures of the finished product:


One thought on “Gluten free soft and chewy chocolate chip cookies? Oh yes..

  1. I should add that low salt butter can be used in place of coconut oil, but I am not sure of the conversion qty. I’d imagine the same 1/2 cup, but I haven’t tried. A special thanks to Suzane for the recipe.

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