The Best Gluten-Free Chocolate Chip Cookies
Using only 7-ingredients, these gluten-free chocolate chip cookies will soon become a family favorite.
Servings: 22 cookies
- 1 cup all-natural unsalted almond butter
- 3/4 cup turbinado sugar (also called sugar in the raw)
- 1 pastured egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chocolate chips
Pre-heat oven to 350F
Start with a new jar of room temperature almond butter. Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
In a large bowl, combine almond butter, sugar, egg, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.
Scoop up one tablespoon of cookie dough and shape into a small round disc using your hands (see video). Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 162mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 46mg | Iron: 0.5mg