Chocolate Chip Cookies  (gluten/refined sugar free)

Chocolate Chip Cookies (gluten/refined sugar free)

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!

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Chocolate Chip Cookies  (gluten/refined sugar free)

*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.

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Comments

  1. heidi frank says:

    Looks yummy, and your blog looks great! Ps i really like the table runner in your pics as well:-)

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