Gluten free Chocolate Chip Almond Cookies
These cookies are totally addicting. And they are gluten-free! Bake them small or bake them large--winners all around. Makes about 5 dozen mini cookies or 10 larger cookies.
Servings: 60 2-inch cookies.
Calories: 87kcal
Ingredients
- 2 ½ cups almond flour (8 3/4 ounces or 250 grams)
- ½ cup coconut flour (2 1/4 ounces or 64 grams)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 egg
- ¾ cup honey (see note)
- ¼ cup almond butter (I used chunky)
- 1 teaspoon vanilla
- ½ cup coconut oil , melted
- 1 cup chocolate chips
- ½ cup slivered almonds , optional
Instructions
- Whisk together the almond flour, coconut flour, baking soda and salt.
- In a separate bowl, whisk together the egg, honey, almond butter and vanilla. Whisk in melted coconut oil. When the liquid ingredients are smooth and homogenous, stir into the dry ingredients.
- Stir in chocolate chips and almonds, if using.
- Chill until the dough is cold enough to easily hold a shape, at least 1 hour.
- Pre-heat oven to 325° F. Line baking sheets with parchment paper or silicone baking mats.
- Scoop or drop into small balls, about 1-inch in diameter, onto prepared baking sheets, about 1 ½ inches apart. Use a small scoop, or 1 ½ teaspoons dough.
- Alternately, form into larger balls, about ¼ cup of dough each. Arrange 3 inches apart on prepared baking sheets. Press the cookies with your palm to make ½-inch thick disks.
- Bake 10 to 12 minutes, until the cookies are just starting to brown.
- Allow to cool 10 minutes before serving.
Notes
- Maple syrup is a fine substitute for the honey in this recipe. I like and use both.
Nutrition
Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Calcium: 20mg | Iron: 0.3mg