Gluten Free Chocolate
Chip Cookie Recipe
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2 ¾ cups finely ground almond flour
¾ teaspoon kosher salt
½ teaspooon baking soda
10 tablespoons unsalted butter, at room temperature
(1 ¼ sticks)
1 cup coconut sugar
1 large egg
1 ½ teaspoons vanilla extract
12 ounces dark chocolate chips
Chopped pecans (optional)
Sea salt, for finishing (optional)
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1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the almond flour, salt & baking soda to combine.
3. Using a mixer fitted with the paddle attachment, cream the butter & coconut sugar on medium speed until very light, 3 to 4 minutes.
4. Add the egg & mix on medium speed to combine. Scrape the bowl well, then add the vanilla & mix to combine.
5. Add the dry ingredients & mix on low speed until just combined, about 10 seconds. Scrape the bowl well & mix on low speed to ensure the mixture is homogeneous.
6. Add the chocolate & pecans (if using) & gently mix to incorporate it. Scoop the dough into 10 3 ½ ounce mounds of dough the size of generous golf balls & transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
7. Gently press the cookies down slightly with your fingers until about 1 ½ inches thick. Sprinkle lightly with sea salt, (if using). Bake the cookies, switching racks & rotating the sheets halfway through, until they are golden brown around the edges & just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with spatula to another rack to finish cooling.
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Enjoy!
