These gluten-free chocolate chip cookies are amazing. They are crisp on the outside, chewy on the inside, and so delicious. They are made with almond flour, and less sugar and chocolate chips than most cookie recipes call for, but you are not going to miss the extra sugar – they are so tasty. I gave them to my kids without telling them they were healthified, and they gobbled them up and asked for more. Truly, unless you know they’re made with almond flour, you won’t be able to tell. Another victory for grain-free, gluten-free baking!
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Using an electric mixer, mix together the butter and sugar until creamy. Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt.
- Gradually mix in the almond meal, ½ cup at a time, until well-blended.
- Using a spatula, fold in the chocolate chips.
- Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.
- Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.
- Bake 20-25 minutes, or until golden, and lightly browned around the edges. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.
*For a lower-carb option, you can use ½ cup Swerve instead of ⅓ cup sugar, and Lily's sugar free chocolate chips. I haven't tried this myself, so if you do, please let me know how it turned out. Nutrition for this version: Calories 110; fat 10g; saturated fat 3g; carbs 4g; sugars 0g; sodium 41mg; fiber 2g; protein 3g.