When I began my blog, my goal was to post recipes for clean food that tastes good. So often, gluten free food tastes like dirt. No flavor, no texture, nothing. I have played around with recipes and tweaked them to my liking and am excited to share them with you! The first gluten free cook book I bought was written by Elana Amsterdam. I made a few changes to her Elana’s Chocolate Chip Cookies recipe and am excited to share it with you below!
Chocolate Chip Cookies (gluten/refined sugar free)
- 2 1/2 cups Honeyville blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil (melted)
- 1/2 cup honey
- 1 Tbsp GF vanilla extract
- 1/2 cup coarsely chopped dark chocolate (73% cacao)
*Please note, I use Honeyville Blanched Almond Flour in all of my recipes. The consistancy and texture always turns out better for me! I do not advertise for Honeyville, but want your cookies to turn out just as good as mine do (:
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine all ingredients so that they are thoroughly mixed. I do not follow the rule of mixing wet ingredients/dry ingredients in this recipe. Fold in chocolate. Refrigerate dough for 20 minutes. Do not skip this step! I did once and the consistancy wasn’t as good. Spoon the dough 1 Tbsp at a time onto the prepared baking sheets. Press ball down with the palm of your hand, leaving 2 inches between each cookie.
Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes, if you have will power. Serve warm! Yields ~ 2 dozen cookies.