My Favorite Gluten-Free Chocolate Chip Cookie
Late in the evening one Saturday in 2011, a friend and I decided we had to have, right at that moment, a chocolate chip cookie. Okay… Well we were trying to eat healthy, so we decided to see what we could put together with items in the pantry and some decadent dark chocolate I recently purchased from Central Market.
A quick Google search rendered a recipe for cookies made with almond flower, which to our delight was right there on the shelf in my pantry. Bar none this is the best gluten-free chocolate chip cookie I’ve ever tasted and my pantry is never short on the ingredients to bake them. Here’s the recipe from The Wannabe Chef … Enjoy!
Ingredients (Makes about 12 cookies):
- 1 1/2 cups(6 ounces) almond flour
- 1/4 cup butter, room temperature
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Preheat your oven to 375. Cream the butter and sugar together until smooth. Mix in the egg. Next, add the almond flour, vanilla, salt, and baking soda and mix until it’s all incorporated. Fold in the chocolate chips. Line a baking tray with parchment paper. Scoop the batter into even portions onto the parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the tray.