There is nothing quite like a fresh baked chocolate chip cookie that is still warm, soft, even a little gooey. I rarely bake them because unless I quickly give them away, I’ll eat the whole batch.
This is a recipe I adapted from one a friend posted on facebook. The original recipe calls for almond flour, but I only had almond meal and they turned out scrumptious. They are easy, use only a few ingredients, taste delicious, and best of all, for me anyway – they make a small batch. I usually make 14 to 16 cookies from a batch.
Gluten Free Chocolate Chip Cookies
- 2 cups almond meal – I get it at Trader Joe’s
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp vanilla
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/2 cup chocolate chips
- Preheat the oven to 350F and make sure the rack is in the center of the oven. Grease a cookie sheet with a little coconut oil.
- Mix the first six ingredients with a wooden spoon until well combined. Add the chocolate chips, and mix again. Because there is no flour or egg in the mixture, the chips won’t incorporate well, but don’t worry.
- Grab up about a tablespoon of the dough at a time, and roll them into balls. Flatten them a little and set them about 2 inches apart on the cookie sheet. They don’t spread out much, but they are soft so you need room to carefully get the spatula under them when they’re done.
- Bake for about 7 minutes, cool on a wire rack.
These are easily my favorite cookies, and I haven’t even begun to experiment with the recipe.