Healthy glutenfree chocolate chip cookies

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Healthy glutenfree chocolate chip cookie

This is the best, easy, chewy chocolate chip cookies that would make your day and they are totally worth you time in the kitchen. Trust me, i have made these very often to know that this one is a sure shot winner. Now this recipe requires an egg, but if you don’t want the egg try making it with flax eggs. I have never tried it  with  this recipe but i have tried using flax eggs as replacement for many other recipes so i am confident that it would work here aswell.

You can also try a packaged egg-replacer, such as Bob’s Red Mill Egg Replacer, this would probably work very well with this recipe.

 

What kind of chocolate I used?

You can use chocolate chips or chocolate chunks. I prefer dark chocolate chunks.

 

 

 

Ingredients for 12 cookies:

Almond flour (not almond meal): 1 1/3 cup  (I used Bob’s Red Mill)
Cocoa Powder: 1/4 cup + 2 tablespoon (I used Hershey’s)
Coconut Sugar/Brown Sugar: 1/4 cup
Pink Salt: a pinch
Baking soda: 1/4 teaspoon
Maple Syrup: 1/4 cup

Vegetable oil: 1 tablespoon
Vanilla extract: 1 teaspoon

Dark chocolate chips or chocolate chunks: 1/3 cup
1/3 cup walnuts (roughly chopped)

 

Baking essential:

A good baking mat is a must-have item. It prevents the dough from sticking and ensures even baking every time.

This is what I use, find it here.

Method:

  1. In a medium-sized bowl whisk the almond flour, cocoa powder,  sugar, and baking soda.
  2. Add in the vanilla, egg, oil, maple syrup;  mix them very well.
  3. Mix till the point the mixture becomes smooth and shiny.
  4. Time to add in the chopped walnuts to this.
  5. Preheat the oven @180C
  6. Line the baking tray with a silicone baking mat (invest in this as the quality of cookies turn out much better than the parchment paper)
  7. Using an ice-cream scoop, make round balls (make sure they are of equal size).
  8. You should be able to make 12 cookies with this dough.
  9. Bake them for 10-12 minutes.
  10. They are ready. Almond flour cookies are chewy and softer. Make sure you store them in a tight container after they have cooled down properly.
  11. Sprinkle the salt flakes on the cookie after they have baked, this balances out the sweetness in the cookies also they taste fantastic.

Find the steps here:

https://www.instagram.com/stories/highlights/17853073103331622/?hl=en

https://www.instagram.com/stories/highlights/17853073103331622/?hl=en

Find my other favorite cookie recipe here.

For a flourless almond flour cookie recipe, click here.

 

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This Post Has 2 Comments

  1. Len

    I follow your Instagram page and i have tried some of your recipes, they turn out perfect. This cookie looks sooooo good, will try to bake these for my kids.

  2. Ogreen

    Great article. I’m dealing with some of these issues as well..

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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