The chocolate chip cookie will most likely win any popularity contest as the most favorite cookie (nationwide!). The same goes in our house. Most of the time I bake chocolate chip cookies from scratch, I rarely ever buy them. It really doesn’t take much time to put the ingredients together, put them in the oven and bake them.
I’m always looking to improve the ingredient list for our chocolate chip cookies, especially since my kids are eating them as well. Quality nutrition is a necessity for growing bodies. I replaced the usual cane and brown sugar with coconut sugar and 100% Pure Maple Syrup. It makes the cookie a tad less sweet, but nonetheless Yummy! As matter of fact the maple syrup gives the cookie a caramelized taste similar to brown sugar. Butter is replaced by beneficial and nutritional extra-virgin coconut oil.
For gluten-free chocolate chip cookies I’m using an All-Purpose Gluten-Free Flour Blend that already contains Xanthan gum, like Arrowhead Mills (this one is a really easy to use all-purpose gluten-free flour mix). It just takes up less time to prepare it, instead of measuring different kinds of gluten-free flours. When it comes to chocolate chip cookies it needs to go fast! Don’t you agree? It usually is a last minute craving decision and making a big fuss about preparation just takes the fun out of it. So gluten-free flour blends like this make the baking process more speedy!
I added almond meal for some extra high quality protein, it also helps to stabilize blood sugar.
Even a Chocolate Chip Cookie can be wholesome and nutritious!
Gluten-Free Almond Chocolate Chip Cookies
2 cups Gluten-Free All-Purpose Flour ( I used Arrowhead Mills)
1 teaspoon Baking Soda
1 cup Almond Meal
3/4 cup Coconut Oil
3/4 cup Coconut Sugar
3/4 teaspoon Baking Soda
1/2 cup 100% Pure Maple Syrup
1 teaspoon Vanilla, gluten-free
2 large Eggs, room temperature
1 cup Semi-Sweet Chocolate Chips
preheat oven to 350 degrees
Line baking sheet with parchment paper
- in a bowl add dry ingredients, gluten-free flour,almond meal and baking soda
- add coconut oil, coconut sugar, maple syrup and vanilla and blend
- gently stir in chocolate chips
- with 2 spoons form drop tablespoon-size balls of chocolate chip batter on the parchment lined baking sheet, 1 inch apart
- bake at 350 degrees for about 8-10 minutes or until cookies are golden brown
- Let cool
Tip: Store Gluten-Free Almond Chocolate Chip Cookies in an airtight container for up to 1 week.