Crispy, Chewy Gluten-Free Chocolate Chip Cookies
We've started to hear more and more about the benefits of eliminating gluten from your diet. For some of us, that feels like breaking up with a best friend. We get it.
This recipe, though, will satisfy any sweet tooth and doesn't feel like a compromise. Adapted from NY Times.
2 3/4 cups almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tbsp butter/ plant based spread (room temperature)
1/2 cup brown sugar
1/2 cup coconut sugar
1 1/2 teaspoons vanilla extract
1 bag dark chocolate chunks (save 1/4 bag for topping)
How to make:
Heat oven to 350 degrees. Line baking sheet with parchment paper.
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
Using a mixer, cream the butter and sugars on medium speed until light, 3 to 4 minutes.
Add the egg and mix on medium speed, then add the vanilla and mix to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed.
Add the chocolate last and stir throughout. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more. Top cookies with more chocolate chunks when they come out of the oven for a melted effect.
We've had success with refrigerating this cookie dough for up to a week.