There’s two types of gluten free chocolate chip cookies: 1. The kind you bring to work and alert the masses that they are GLUTEN FREE AND HEALTHY THAT’S WHY THEY KINDA TASTE LIKE SHIT and 2. The kind you just let people devour then drop the fact that they are in fact gluten free and refined sugar free once people start begging for the recipe. These are obviously the second option. They come out so soft and chewy – just the perfect cookie all around. Here’s how to make em’.
Best Ever GF Chocolate Chip Cookies
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- pinch of salt
- 5 tbsp room temperature grass fed butter
- 1/2 cup plus 1 tbsp coconut sugar
- 1/2 tsp vanilla extract
- 1 room temperature egg
- 1 tbsp almond milk
- 1/2 cup chocolate chips
In a medium bowl combine almond flour, coconut flour and tapioca flour (all @bobsredmill). Add baking soda and a pinch of salt.
In a separate bowl, mixer, or food processor, combine room temperature grass fed butter (I love @vitalfarms brand), coconut sugar, and vanilla extract. Add this mixture to the flour mixture and combine.
Add room temperature egg and almond milk and combine well. Fold chocolate chips.
Scoop about 1 heaping tbsp of mixture into a greased baking pan or lined with parchment paper. Bake for about 12-14 minutes at 350 degrees.
Recipe inspo by @melissa_hartwig #whole30 cookbook!