The BEST Gluten Free Chocolate Chip Cookies (Dairy-Free)
The elusive gluten free chocolate chip cookie…
Y’all this recipe took me FOREVER. A couple times in the last year Matt was like, “Jenna. These are delicious. You can rest the ‘cookie testing’”. And to that I said, “NO! My work isn’t done until it’s PERFECTED.”
I knew exactly what I wanted… soft and chewy on the inside, slightly crispy on the outside, and chocolate in every bite. And when I finally nailed it… I will never forget the way Matt’s eyes lit up as he took the first bite. I also included dairy free options in case you need to consider that as well.
So without further ado, here it is! The BEST gluten free cookies you will ever taste, CLEAN ingredients (I refuse to put in a ton of sugar like a lot of gf cookies that are trying to make up for the “gf part”) and an EASY process… no browning the butter, freezing for 3 hours before cooking (ain’t nobody got time for that). I also included dairy free and a completely refined sugar free option in case you would prefer that!
I hope you guys enjoy these as much as my family does! These cookies are a hit at EVERY.SINGLE.TIME.
The BEST Gluten Free Chocolate Chip Cookies
Servings: 16 Cookies Serves: 1-7 people (because who am I to say you can’t eat a whole batch by yourself… )
Ingredients
3 c almond meal or almond flour
1 tsp baking soda
1 tsp salt
1/2 c butter or coconut oil*, softened (not melted)
1/4 c coconut palm sugar*
1/4 c maple syrup*
3 eggs
1 tsp. vanilla
1 1/2 c choc chips
Directions:
1. Preheat your oven to 375 degrees. Line two baking pans with parchment paper.
2. Mix the almond meal/flour, baking soda, and salt together in a large bowl. *Note - if you want even FLUFFIER cookies, sift the almond meal/flour into the bowl. The cookies will still be amazing without this though - this is just for the perfectionists out there.
2. Make a well in the dry mix, add the eggs and give them a quick mix. Next, add the softened butter/coconut oil and coconut palm sugar and mix. Lastly, add the maple syrup and vanilla and mix all until combined.
3. Fold in the chocolate chips.
4. Using a large spoon or a large ice cream scoop (I use this for ALL of my cookie recipes!), scoop the dough onto the parchment paper. If not using an ice cream scoop, roll each dough piece into a ball. Evenly space them out on the two sheets. I usually get about 8 cookies per sheet.
5. Bake for about 15 minutes or just until golden brown on top. They will harden further as they cool.
6. Enjoy!
P.S. I would love to see your cookie creations - please tag me on instagram! @gingerhillhomestead
NOTES:
*REFINED SUGAR FREE OPTION - omit the coconut palm sugar and increase the maple syrup to 1/2 cup
*DAIRY FREE OPTION - use coconut oil instead of butter
*Make Ahead - you can make the dough ahead and put them in the fridge, covered, for up to 24 hours, then bake.
