Gluten-Free Double Chocolate Chip Cookies
These Gluten-Free Double Chocolate Chip Cookies are for chocolate lovers! These chocolatey almond flour cookies are easy to make and low in sugar.
Ingredients
- 1 ½ cups blanched almond flour
- ½ cup unsweetened cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 egg, (room temperature*)
- ¼ cup chocolate chips, (plus more to top cookies, if desired)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix almond flour, cacao powder, baking soda, and salt.
- In a small bowl, mix melted coconut oil, vanilla, maple syrup, and the egg together.
- Pour the wet ingredients into the flour mixture and stir until just combined. Add in the chocolate chips and mix.
- Using a spoon or cooking scoop, scoop cookie dough into balls and place on prepared baking sheet, leaving some room between each cookie. Flatten each cookie and reshape them if needed.
- Bake in the oven for 13 minutes. Allow cookies to cool for 5 minutes on the baking sheet after removing them from the oven. Then transfer to a wire rack to finish cooling.
- These cookies have the best texture at room temperature the same day you bake them!
Notes
*If you don’t have a room-temperature egg ready to go, you can place the egg in a bowl of warm water for a few minutes until it's no longer cool to the touch.
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