Chocolate Chip Cookies
These cookies are a hit, even for those not gluten or dairy free! They are simple and quick to make and so delicious. Only 1 bowl is required to make them.
Ingredients
- 1 cup fine blanched almond flour
- ½ cup Pillsbury Best Multi-Purpose Gluten Free Flour Blend or gfJules Certified Gluten Free All Purpose Flour
- ¼ cup maple sugar
- ½ cup coconut sugar
- 1 ½ teaspoons vanilla extract
- ½ cup Miyoko's Creamery European Style Cultured Vegan Butter with Hint of Salt, melted (8 tablespoons)
- 1 egg
- ¼ teaspoon sea salt
- ½ cup chocolate chips (I use Hu Dark Chocolate Gems)
Instructions
- Melt the butter on the stove top or in a small microwavable bowl. Set aside and let cool.
- In a large bowl, mix together sugar, egg, and vanilla extract.
- Mix in the melted butter. Stir in the flour and salt until well incorporated. Let the batter sit for 10 minutes to thicken while preheating the oven to 350°F.
- After 10 minutes, fold in the chocolate chips. (the batter will be similar in texture to peanut butter)
- Use a cookie scoop or a spoon and drop the dough into tablespoon sized rounds on a baking sheet lined with parchment paper or a silicone mat, spacing them about 2'' apart. Bake for 10-12 minutes on the middle oven rack.
- Remove from the oven and let cookies cool on the baking sheet for about 5 minutes and then use a spatula to transfer them to a cooling rack.