Gluten Free Cookies Recipe – Almond Joy Chocolate Chunk
One of the hardest parts of switching to a gluten free diet is that you start to feel like you’re missing out on all the treats, all the “fun” food. The truth is, just because you are gluten intolerant or sensitive, doesn’t mean there aren’t gluten free recipes out there you’ll love. My kids love cookies, and since we’ve all recently started a gluten free diet I thought I’d share with you one of their favorite recipes for gluten free cookies: Almond Joy Chocolate Chunk Cookies.
- 3 cups Almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 1/2 cup sweetener (organic cane sugar, maple syrup, sucanat,)
- 2 whole eggs, organic free range is best
- 1/2 -1 cup of semi-sweet chocolate chips or we like to use 1 dark chocolate bar shopped up into chunks.
Preheat oven to 350F. In medium bowl, combine the first 3 ingredients and mix well. In a separate bowl combine the oil, vanilla, sweetener of choice and eggs and mix well. Add the wet to the dry and mix until they’re well combined, then stir in the chocolate chips.
Line a baking sheet with parchment paper and form dough into tablespoon size balls and bake for 10 minutes or until tops are starting to get golden brown. The centers might be somewhat soft, but they will continue to firm up once removed. Let cool for 5 minutes. Enjoy!
Gluten Free Substitutions:
I have successfully used Stevia with this recipe. To do so I cut the sweetener back to 1/4 cup and use 1/8-1/4 teaspoon of Stevia depending how sweet you like it. If you don’t have the sweeteners above you can also try honey or molasses, I haven’t tried those myself yet so bake at your own risk. If you don’t like the coconut taste then substitute the coconut oil with butter.
Tip: Make a double batch and freeze for later.
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