Gluten-Free Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Lightly crisp edges, a gooey center, and an irresistible taste that will warm your soul.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • ½ cup almond flour
  • 1 cup brown rice flour
  • ½ cup arrowroot flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ (1½ sticks) cup unsalted butter, softened
  • 1 cup coconut palm sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup dark chocolate chips (will be used right before baking the cookies)
Instructions
  1. Whisk together almond flour, brown rice flour, arrowroot flour, baking soda, baking powder, and salt until well-combined. Set aside.
  2. Use an electric mixer on medium speed to combine butter and coconut palm sugar. Mix in egg and vanilla. Stir dry ingredients into the wet mixture in ½ cup increments, incorporating thoroughly between each addition until combined. Fold ½ cup chocolate chips into batter. Cover bowl and refrigerate for 24-48 hours (this is a critical step in making the perfect cookie. If you’re craving a cookie now, make one or two, but refrigerate the rest of the dough for at least 24 hours before baking).
  3. Preheat oven to 350°F. Grease a cookie sheet with butter.
  4. Roll dough into golf ball sizes, and press a small handful of the remaining ½ cup chocolate chips into the top of each cookie dough ball. Place 6 on a sheet at a time to give them room to spread. Bake for 10-15 minutes until edges are golden brown. Keep dough in the fridge between batches.
  5. Remove from oven and allow cookies cool. Eat ravenously.
Recipe by Fat-Burning Man at https://fatburningman.com/check-out-these-7-mouth-watering-recipes-from-my-course-on-creativelive/