Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies could be just the gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe you've been looking for. This recipe serves 14 and costs 40 cents per serving. This side dish has 150 calories, 4g of protein, and 13g of fat per serving. A mixture of unsalted butter, kosher salt, dark chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 295 foodies and cooks. It is brought to you by Healthy Recipes. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal), Gluten-Free, Dairy-Free Chocolate Chip Cookies, and Chocolate Chip Cookies (Dairy Free/Gluten Free) are very similar to this recipe.

Servings: 14

Preparation duration: 70 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.Using an electric mixer, mix together the butter and sugar until creamy. Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt.Gradually mix in the almond meal, ½ cup at a time, until well-blended.Using a spatula, fold in the chocolate chips.Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.Bake 20-25 minutes, or until golden, and lightly browned around the edges. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.

 

Step by step:

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.Using an electric mixer, mix together the butter and sugar until creamy.

2. Add the vanilla and egg, mixing until well incorporated.

3. Mix in the baking soda and salt.Gradually mix in the almond meal, ½ cup at a time, until well-blended.Using a spatula, fold in the chocolate chips.Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.

4. Bake 20-25 minutes, or until golden, and lightly browned around the edges. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.

Nutrition Information:

covered percent of daily need

 

Related Videos: