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Perfect Gluten free Chocolate Chip Cookies

Perfect Gluten free Chocolate Chip Cookies

Kate Battistelli
Print Recipe Pin Recipe
Course Gluten-Free Baking
Servings 2 -3 dozen

Ingredients
  

  • ½ cup unsalted butter softened
  • ¼ cup Organic Coconut Oil softened
  • ¾ cup Organic Coconut Palm Sugar or organic brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 large organic eggs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups Almond Meal/Flour I use Bob's Red Mill brand
  • 1 ¼ cups Organic Chocolate Chips
  • ⅔ cups toasted pecans or walnuts chopped

Instructions
 

  • Preheat oven to 350. Line 2 baking sheets with Parchment Paper.
  • In the bowl of a stand mixer, cream together butter, coconut oil and coconut sugar.
  • Add vanilla and eggs. Blend until mixed together.
  • Mix in baking soda and salt.
  • Add almond flour one cup at a time, beating well after each addition. Fold in chips and nuts.Personally, I always chill dough 30 minutes or so before baking. It prevents the cookies from spreading too much.
  • Scoop by tablespoons and place 3 inches apart on baking sheet. I like to flatten them a bit with my hand.
  • Bake 11-12 minutes for soft & chewy or 14-18 minutes for crispier, browner cookies. You can tell by the photos I go for crispier and browner!
  • Remove to a cooling rack. These are crispier the first day but will soften by day 2.