Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe
This Soft and Chewy Gluten Free Chocolate Chip Cookies Recipe is everything chocolate chip cookies should be! Crispy outside and chewy inside with deep caramel flavor notes and rich bursts of chocolate.
Servings 8 servings
Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
Whisk together the cacao butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, baking soda, and salt, and then the chocolate chips.
Use a 1 tablespoon-sized scoop to measure out the dough. Roll into balls and arrange about 2 inches apart on the baking sheets. Slightly flatten each ball.
Bake until the cookies are puffed and turning golden on the bottom and along the outside but still look a touch doughy in the center, about 7 to 9 minutes, rotating the trays once halfway through.
Cool the cookies completely on the trays before using a thin metal spatula to remove them.
- This recipe makes 24 small cookies, or 8 servings. Each serving is 3 cookies.
- To Make Large Cookies: Use a ¼-cup size scoop to measure out the dough (you will get about 6 cookies). Arrange them on 2 large baking sheets, slightly flatten each, and bake about 10 to 12 minutes, rotating the trays once halfway through. Cool completely on the trays before removing with a thin metal spatula.
Serving: 3cookies | Calories: 247kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 99mg | Potassium: 73mg | Fiber: 3g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg