Gluten Free Cookies
Chewy, chocolate-studded gluten free cookies made with almond flour and dark chocolate. Naturally sweetened and customizable for various diets.
Equipment
- mixing bowl
- Baking Sheet
- Measuring cups
- Measuring Spoons
- Spatula or Spoon
- Wire Rack
Ingredients
- 2 cups almond flour blanched for smooth texture
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil melted or use unsalted butter
- 1/3 cup maple syrup or substitute sugar-free version
- 1 egg room temperature
- 1 1/2 tsp vanilla extract pure
- 1/2 cup dark chocolate chopped or chips 70% cocoa or higher
- 1/4 cup walnuts or pecans optional chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, baking soda, and salt.
- In another bowl, mix egg, melted coconut oil, maple syrup, and vanilla until smooth.
- Combine wet and dry ingredients to form a soft dough.
- Fold in dark chocolate and nuts, if using.
- Scoop dough onto the baking sheet, spacing cookies apart. Flatten slightly.
- Bake for 10–12 minutes until edges are golden and centers are just set.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
These cookies are versatile and diet-friendly! For a vegan version, use a flax egg. For keto, sub maple syrup with monk fruit syrup and use sugar-free chocolate.