We love these cookies in our house, not only are they GF but they are low glycemic using the coconut sugar so they work great for diabetics. You can replace the coconut sugar for brown sugar if you want it to be sweeter.
Also, these cookies are great for kids to make as well. Often, I have my 5 year old make these not using a mixer at all. She pours all the ingredients in a bowl and just mixes everything. They still turn out fine.
If in a rush you don’t have to refrigerator them either but I think refrigerating them they just turn out a little better.
I usually keep these in a glass container outside of the fridge but you can store them in a fridge and they last for at least a week.
Gluten Free Chocolate Chip Cookies
Yield: About 20 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
½ melted butter
¼ cup coconut sugar
1 tsp vanilla extract
1 egg + 1 egg white
¼ tsp salt
½ tsp baking soda
2 ½ cups almond flour
1 cup dark chocolate chips
Beat together butter, sugar, vanilla and eggs.
Stir in almond flour, baking soda and salt
Stir in Chocolate chips.
Roll the dough into a big sausage and place into a parchment paper and put in freezer for 10 minutes or refrigerate for 30 minutes. You can also put them in the refrigerator overnight.
When ready to bake preheat the oven to 350F.
Remove the dough from freezer or refrigerator and cut into 1 inch cookies and place on your choice of cookie sheet, or if you decided to skip the refrigeration place 1 tbsp of cookie dough onto the baking sheet.
Bake for 12-15 minutes until edges are brown. Don’t over bake these cookies or they become dry.
Adapted from: Blue Diamond
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