Soft Baked Gluten Free Chocolate Chip Cookies
I will admit, my relationship with gluten is….complicated. I don’t necessarily AVOID gluten, but my diet typically consists of vegetables and protein, leaving little room for things like pasta, bread, cookies, etc. When I do eat gluten, however, I choose organic flours, since wheat is a highly sprayed product.
That being said, a couple of weeks ago I was pretty strict with ‘cleaning up’ my diet. I eliminated all dairy, gluten, alcohol and meat while I recovered from an operation. That didn’t leave much room for cookies…so I had to get creative.
Through a series of trial and error, I developed this cookie recipe that has seriously become something I eat on a daily basis. They are gluten free, yes, but that isn’t entirely the reason I love them. They are packed with healthy fats from almond flour and olive oil, sweetened only with maple syrup and contain cacao nibs, a pure form of chocolate.
I recommend that after mixing the dough, you let it rest for at least 15 minutes. This helps the batter hydrate before baking, resulting in a better cookie.
Enjoy!
Soft Baked Gluten Free Chocolate Chip Cookies
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Equipment
- 1 c almond flour
- 1/4 c gluten free flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp non-dairy milk of choice
- 1 tsp vanilla extract
- 1/3 c cacao wafers
- 2 c almond flour
- 0.5 c gluten free flour
- 1 tsp baking soda
- 0.25 tsp salt
- 6 tbsp olive oil
- 4 tbsp maple syrup
- 4 tbsp non-dairy milk of choice
- 2 tsp vanilla extract
- 0.67 c cacao wafers
- 3 c almond flour
- 0.75 c gluten free flour
- 1.5 tsp baking soda
- 0.38 tsp salt
- 9 tbsp olive oil
- 6 tbsp maple syrup
- 6 tbsp non-dairy milk of choice
- 3 tsp vanilla extract
- 1 c cacao wafers
Intstructions
- Preheat oven to 350 degrees.
- Line a small baking sheet with parchment paper. In a bowl, combine ingredients.
- Let dough rest for 15-20 minutes to allow it to hydrate.
- Scoop 4 even sized balls onto baking sheet, lightly press down to flatten.
- Bake for 12-15 minutes. Let cool. Store in airtight container at room temperature for up to 3 days.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Soft Baked Gluten Free Chocolate Chip Cookies
Real results from real customers
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