Soft and chewy chocolate chip cookies that are gluten-free and are sweetened naturally instead of with refined sugar! All the ooey-gooey goodness of traditional chocolate chip cookies, but a little bit healthier.
Valentine’s day is Saturday! Got any plans to make a sweet treat for your loved ones?
My all-time favorite dessert is chocolate chip cookies. So, you can imagine my frustration when I found out about my wheat allergy over the summer and realized I would no longer be able to enjoy my beloved chocolate chip cookie recipe. I had to find a replacement. Stat.
This recipe is an excellent alternative to my aforementioned traditional wheat-filled chocolate chip cookie recipe. The first time I made it, I was seriously skeptical. I mean, look at the ingredients! Can almond flour really work here? Can honey bind it all without even using an egg?
The answer: yes.
These cookies are super chewy, which is exactly the way I love them.
And they’re soft.
Really soft. In fact, don’t even think about attempting to eat one as soon as you take the pan out of the oven because they will appear underbaked. This worried me at first, but sure enough, after they cooled for a while they firmed up and could be held just fine. (By the way, underbaking is one of the tricks for making my original chocolate chip cookies amazing, and it works here too!)
Obviously if you’re making cookies you realize there’s going to be some serious sugar-intake happening, but I do appreciate that these cookies use honey instead of refined sugar. Honey is still a form of sugar, but if you buy good quality, raw, local honey, you are at least also getting some nutrients from the sweetener. The flavor of the honey does come through a little bit, but I love honey so that did not bother me at all. If you don’t like honey (is that possible?), then these might not be the cookies for you!
A note on the almond flour–I used Trader Joe’s almond meal/flour. I am not sure how well any other brand would work. Almond flour can vary greatly depending on what brand you purchase, so just be aware!
Grain-Free Chocolate Chip Cookies
- 1 3/4 cups almond flour
- 1/4 cup honey
- 1 tsp vanilla extract
- 3/4 cup chocolate chips (use enjoy life for dairy free)
- 1/4 cup softened butter (coconut oil for dairy free)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
1). Preheat the oven to 350F. Line a cookie sheet with silpat liner or parchment paper.
2). In a large bowl, mix all ingredients except chocolate chips together until well-incorporated. Add in the chocolate chips.
3). Scoop about 1 tablespoon of cookie dough and place on the prepared baking sheet. Keep 2-3 inches of space between cookies. Gently press down on the cookie dough to flatten each cookie slightly.
4). Bake for 6-10 minutes, depending on your oven. The cookie should be slightly golden on the bottom and will appear underbaked, but they will finish baking as they cool.
5). Important: cool for 10-15 minutes on the cookie sheet before enjoying! You absolutely must let them cool or else they will be too soft to handle. Enjoy!
Yield: about 19 cookies. Approximate Nutritional Information per cookie: Calories: 135 Carbs: 11g Fat: 10g Fiber: 1g Protein: 2g Sugar: 9g Points+: 4. Recipe originally from here.