Inside: My recipe for Almond Flour Chocolate Chip Cookies (Gluten free, Grain Free)
I love a good soft, puffy chocolate chip cookie. The softer and puffier, the better. What I don’t love is what traditional cookies do to my body (arthritis flare ups are NO JOKE.)
It’s Valentine’s day tomorrow, and I was in the mood to make a treat for my family to enjoy. We have big dinner plans – we’re going to light a fire, play some board games, and picnic on the floor. We’ll nibble on some veggies, meat and cheese, olives, nuts, and some homemade (Plant Paradox compliant) crackers or bread. To finish it off, I thought a batch of my favorite almond flour chocolate chip cookies would totally hit the spot. These are pillowy soft cookies -so for all you thin and crispy cookies fans – move right along. I won’t be offended!
Almond Flour Chocolate Chip Cookies Recipe:
Almond Flour Chocolate Chip Cookies (Gluten Free, Grain Free)
Soft and puffy chocolate chip cookies that just melt in your mouth. If you're looking for a gluten free, grain free, low carb alternative to the classic chocolate chip cookie, you've come to the right place. Perfect with a cold glass of almond milk
- 2 tbl Lakanto Golden (or sub brown sugar or sweetener of choice)
- 2 tbl Lakanto Classic (or sub regular sugar or sweetener of choice)
- 3 tbl butter, room temp (or sub Coconut oil if dairy free)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder (I love Pamela's brand)
- 2 cups almond flour (superfine)
- 1/4 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 375 degrees. LIne a cookie sheet with parchment paper or a silicone baking mat.
In a small bowl, mix softened butter (or coconut oil) with Lakanto golden and classic sugar until well combined.
Using a fork, beat in egg and vanilla extract.
In a medium bowl, stir together almond flour, baking powder and salt.
Add wet ingredients to dry and stir with a wooden spoon. Add in chocolate chips and stir to combine.
Spoon rounded tablespoons of cookie dough onto the silicone mat, two inches apart. Flatten slightly.
Bake for 10-11 minutes until the outsides of cookies start to brown.
Let cool on cookie sheet and ENJOY!
I love using a silicone mat for baking – no extra butter or coconut oil needed!
Aren’t these almond flour chocolate chip cookies heavenly? Puffy and soft – just the way we love them.
On a plate or
A stack of eight…
I’ll take these cookies now
Because I can’t wait!
I follow a low lectin, low carb diet, as outlined in the Plant Paradox. I’ve found that doing so has greatly helped my autoimmune issues and prevented flare-ups.
While you can substitute the ingredients in this recipe for what you have on hand, these are products that I really love and recommend!
Lakanto Monkfruit Golden Sugar – A great tasting substitute for brown sugar. I can’t tell a difference!
Lakanto Monkfruit Classic Sugar – The perfect substitute for Cane Sugar
Pamela’s Baking Powder – An aluminum and corn-free/grain-free option
Almond Flour – This is not the same as almond meal. Look for a superfine grind.
If you try my recipe for almond flour chocolate chip cookies – let me know what you think!