Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are soft, lightly sweet, and gluten-free. Made with almond flour, coconut oil, and a touch of sweetness, they bake up into delicate cookies with the perfect balance of crunch and chew. This recipe is easy to double and makes a healthier treat the whole family will love.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 cup finely ground almond flour
• 2–4 tbsp organic chocolate chips
• 2 tbsp allulose (Rx Sugar recommended)
• Scant 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• 2–3 tsp milk of choice, as needed

Instructions:

1. Preheat oven to 325°F.
2. Whisk dry ingredients very well to avoid clumps of baking soda.
3. Add wet ingredients to dry ingredients to form a dough.
4. Shape dough into balls and place on a sheet pan lined with a non-stick silicone liner. Pat them down to flatten slightly.
5. Bake on the center rack for 10–12 minutes.
6. Let cookies cool for 10 minutes before handling. They will be delicate at first but firm up completely once cooled.

Recipe Notes:

1. Doubling the recipe is recommended—it makes about 12 cookies when doubled.

Recipe adapted just slightly from Chocolate Covered Katie!

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