Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookies That Are Sure To Please!
A friend of mine texted me the other day to see if I had a good gluten free chocolate chip cookie recipe. I DO have a breakfast cookie recipe that is AWESOME, but it’s not quite the same as a chocolate chip cookie! So I made some tweaks and created a straight up chocolate chip cookie. These babies are gluten free, and absolutely delicious!
Start by combining the wet ingredients in the bowl of a standing mixer. Mix until just combined.
Then in a separate bowl, whisk together the dry ingredients. If you’re not familiar with almond flour, it’s basically ground up almonds that you can use as a gluten free substitute for other flours! HERE is a link to my favorite almond flour.
Once the dry ingredients are mixed together, add them to the wet ingredients, and mix on low, scraping sides of the bowl, until fully incorporated. Then, use a spatula to stir in the small chocolate chips!
Then, using a small scoop, place mounds of dough onto a parchment lined cookie sheet. Gently press the dough down, as they won’t spread much as they bake.
Bake at 350F for about 8-10 minutes. I baked mine for 9 minutes, and they were soft and perfect! Baking time will vary depending on your oven. Just make sure they’re cooked through and firm to the touch on the outside. Let cool on a wire rack, and dig in! Store them in the fridge since they have lots of fresh ingredients in there!
Gluten Free Chocolate Chip Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 2 Tbsp unsweetened applesauce
- 2 Tbsp maple syrup
- 1 egg
- 1 tsp chia seeds
- 1/2 tsp vanilla
- 1/4 tsp baking soda
- 1/4 cup gluten free oats
- 1/4 cup almond flour
- 1 tsp cinnamon
- pinch of salt
- 2 Tbsp mini chocolate chips use sugar free if you prefer!
Instructions
- Preheat oven to 350*F
- In bowl of standing mixer, combine peanut butter, applesauce, egg, maple syrup, vanilla, and chia seeds. Mix until just combined.
- In a separate bowl, whisk together baking soda, oats, almond meal, cinnamon, and salt.
- Add dry ingredients to the wet ingredients and mix on low to combine.
- Use a spatula to scrape down sides of bowl, and give one more mix.
- Use a spatula to fold in chocolate chips.
- Use a small scoop to place mounds of dough onto parchment lined baking sheet. Gently press as they won't spread too much.
- Bake for 8-10 minutes until firm and cooked through.
- Let cool on a wire rack and store in airtight container in the fridge.
