I’m a sucker for a good chocolate chip cookie, and was on a mission to healthify a classic cookie recipe. Soft baked inside with extra chocolate chips is my absolute favorite kind of cookie, and this one totally hit the spot!
I got a little fancy with these and threw in some peanut butter candies I had lying around, but they’re totally optional and can be left out!
I wanted to use ingredients that many people had on hand, so you’ll need a few basic pantry staples like:
- Almond flour- my go to for gluten-free baking
- Oat flour- I buy mine pre-made but you can easily make your own by blending rolled oats until fine! The almond & oat flour combo really give this cookie the best texture
- Coconut sugar- you can substitute this for light brown sugar, but I love the color and flavor the coconut sugar provides
- Pure maple syrup
- Olive oil- this was my first time testing a cookie with olive oil and I loved the texture! Easy to use and always on hand
and a few other basics! An instagram follower compared these to a soft-baked Chips-Ahoy cookie and if you ask me, that’s the best compliment there is. Happy baking friends!
Gluten-free Chocolate Chip Cookies
Serves: 24 small cookies
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour*
- 1 egg, at room temperature
- 1/3 cup olive oil
- 1/2 cup coconut sugar
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Directions
- Preheat your oven to 350 F.
- In a medium sized bowl, whisk together the egg, olive oil, coconut sugar, maple syrup and vanilla extract.
- Mix in remaining dry ingredients and stir lightly until a dough forms.
- Mix in the chocolate chips.
- On a parchment lined baking dish, scoop out about 1 tbsp of dough, at least 1 inch apart. I like to use a small cookie scooper!
- Bake for 8-10 minutes. Let cool for 10 minutes.
- Keep stored in sealed tight jar or container, or freeze for up to 3 months.
Notes
u003cliu003eYou can substitute brown sugar for coconut sugar u003c/liu003eu003cliu003eI like to use fine almond flour for a lighter texture u003c/liu003eu003cliu003eI usually buy pre-made oat flour, but you can make your own by blending up rolled oats!u003c/liu003e
Delicious! I didn’t quite follow the pesto recipe and measured more with my heart, plus added red pepper flake for more spice. I pan fried the salmon and it turned out great! It’s the new favorite in the house.
I love that! I always think of my recipes as guides, measuring with your heart is always encouraged 🙂