Description
Chewy, delicious, and gluten-free chocolate chip cookies? Yes! The key to success with this recipe is to be sure the cookie dough is very well chilled when it goes into the oven. Recipe makes 24 cookies.
Note: Depending on your dietary standards regarding eggs and chocolate chips, this recipe may be considered for vegetarian and paleo diets.
Ingredients
- 1-⅓ cup Finely Ground Almond Meal (or Almond Flour)
- ½ teaspoons Baking Soda
- ¼ teaspoons Fine Salt
- ½ cups Coconut Palm Sugar (or Brown Sugar)
- ¼ cups Coconut Oil, Melted (virgin Or Unrefined)
- 1 Large Egg
- 2 Tablespoons Almond Butter
- 2 teaspoons Pure Vanilla Extract
- ¾ cups Semisweet Or Bittersweet Chocolate Chips (plus More For Garnish)
Preparation
In a small mixing bowl, whisk almond meal, baking soda, and salt; set aside.
Using a stand mixer fitted with a BeaterBlade or paddle attachment, combine coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds. Add reserved almond meal and mix on medium for 30 seconds. Add chocolate chips and mix just until combined.
Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer. Chill for at least 1 hour.
To bake cookies, preheat oven to 350ºF and place rack in center of oven. Line two half sheet pans with silpat liners. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.
Place 12 chilled dough balls each on two silicone-lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake). Remove from oven and allow cookies to cool completely before removing from the pan. Repeat with remaining pan of cookie dough.
