Lookit these lumps.
I’ve been on the prowl for THE perfect gluten-free chocolate chip cookie recipe for many moons, and I daresay, I have found it!
But this isn’t it.
Just kidding, it totally is.
IMO, there’s absolutely nothing that compares to a fresh-out-of-the-oven chocolate chip cookie. BUT, because I don’t eat the glutens, my life has been shamefully void of my favorite baked treat for just the longest while. Thanks to Nicole Morrissey from Prevention RD and her newly released cookbook, Prevention RD’s Cooking and Baking with Almond Flour, I am back on the cookie-dough-for-dinner freight train.
When I was perusing Nicole’s book, I stopped dead in my tracks when I saw her Ooey Gooey Chocolate Chip and Flax Cookies (pg. 156, just fyi) and knew that in spite of the myriad of recipe options, this would be the one I’d be making, consuming, and sharing. I know what you’re thinking: a cookie is a cookie is a cookie, but no. Nay. This recipe is different.
Just get a load of the cookie deets: These cookies are made with almond flour and coconut oil – no gluten, no butter. While the original recipe calls for brown sugar, I replaced it with coconut sugar and the cookies still turned out great. Basically this means we have a dairy-free, gluten-free, naturally sweetened, protein and omega-packed cookie, which by my calculations can only mean one thing: feast.
Brief aside: Does it look like there are zero chocolate chips in these cookies? I swear there are more than zero chocolate chips in these cookies. Nicole recommended I use the mini chocolate chips, and instead, I went with my go-to ginormous chocolate chips because a.) old habits die hard, b.) someone was standing in front of the mini chips at the grocery store, and I chose to be passive rather than say, “mi scusi,” c.) I’m notoriously bad at following instructions. Case in point: I recommend you use small chocolate chips, lest it appear as though there are zero of them in your cookies. End aside.
Nicole’s book includes 75 recipes using my all-time favorite gluten-free flour: the almond kind. It contains recipes for Breakfast, Sides & Starters, Entrées, Quick Breads, Muffins, and Desserts. One of the reasons I love the book is the entrée section. I’ve made my fair share of almond flour pancakes and desserts, but I’ve been wanting to use it in savory recipes in place of breadcrumbs for quite a while. As it turns out, almond flour is very versatile, which Nicole shows in her book.
Here are some of the recipes from the book that are on my to-make list:
- Mushroom, Asparagus, and Gruyere Quiche
- Crepes with Raspberry Compote
- Almond and Herb-Stuffed Artichokes
- Eggplant Parmigana
- Pan-Fried Chicken Breasts with White Balsamic Peaches
- Sesame and Almond-Crusted Salmon with Cilantro Chimichuri
Oh just stop it, I want to make all the recipes.
It’s time to eat the doughs for dinner.
Be sure to check out Nicole’s cookbook and in the meantime, make this recipe in triplicate.
Gluten-Free Chocolate Chip Cookies
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the almond flour, flaxseed, salt, and coconut sugar (the dry ingredients) and stir.
In a separate bowl, whisk together the egg, vanilla extract, and coconut oil (the wet ingredients).
Pour the wet ingredients into the bowl with the dry and stir well.
Add the chocolate chips and stir to combine.
Scoop the dough onto a baking sheet and form cookies with your hands - these cookies aren't like regular ones where they spread out - they keep their form going in the oven.
Bake for 7 to 9 minutes, or until cookies feel firm when poked and have browned around the edges (see note below).
I bake live at high elevation, so it took my cookies 12 minutes to bake. If you live at lower elevation, 7 to 9 minutes in the oven should work just fine.