Gluten-free double chocolate chip cookies (Paleo)
These Gluten-free double chocolate chip cookies are fudgy, rich, and full of dark chocolate flavor. They hit the chocolate craving spot!
Servings: 16 cookies
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 2 Tbs coconut flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup extra light olive oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbs almond milk
- 1 cup dairy-free dark chocolate morsels
- sea salt to sprinkle on top
Instructions
- In a large bowl, mix the almond flour, tapioca flour, coconut flour, cocoa powder, baking soda and salt together until combined. Set aside.
- In another large bowl, add the olive oil, coconut sugar, and maple syrup. Beat using a using a hand-held mixer on medium high speed until the mixture thickens. Add the egg and vanilla, and beat again.
- On a low speed, mix the dry ingredients into the wet ingredients until combined. Add the almond milk and beat at a high speed. Mix in the the chocolate chips with a fork. Leave the dough in the bowl and cover with plastic wrap. Chill in refrigerator for 3 hours or freeze for 45 minutes- an hour. The dough needs to be chilled enough that it thickens and you can roll it into a ball.
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Scoop out and roll balls of the dough, about the size of a golf ball. Put each cookie dough ball onto the cookie sheet and sprinkle with sea salt.
- Bake the cookies for 10 minutes. Then, let them cool on the cookie sheet for about 5 minutes and then let them cool completely on a wire cooling rack.
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 22.7g | Protein: 2.6g | Fat: 11.2g