What I love most is that this recipe can be a base for any flavor you want. I thought that maybe replacing the coconut oil with peanut or almond butter would be nice for a chocolate-peanut butter version. Or, add some cinnamon, orange zest, and raisins for another variation. The real key here is the almond flour. Marta said you could also use a mix of coconut flour with almond flour, too.
However you do it, you can feel a bit better knowing these cookies are free from processed flours and sugars. Its not too sweet and has a bit more protein than a regular cookie. So, it keeps you full a bit longer than a regular chocolate chip cookie and manages your blood sugar levels a little better.
Gluten Free Chocolate Chip Cookies by @martascooking
Ingredients (Makes 11 small cookies):
- 100g // 1 cup Almond Flour
- 28g // 2 Tbsp. coconut sugar or brown sugar
- 5g // 1 tsp. baking powder
- 25g // 1 Tbsp. coconut oil
- 1 egg (room temp)
- 30g // 2 Tbsp. chocolate chips
Update:
Directions:
Mix all dry ingredients together in a bowl. Then, mix in the oil and the egg. Finally, stir in the chocolate chips. Scoop out into 11 balls. Roll into balls. Place on a parchment lined baking sheet and flatten each ball slightly with your hand. Bake at 350 F (180 C) for 15-18 minutes or until golden brown on the bottom.
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To your wholesome & healthy life,
Joanna
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