Gluten Free Chocolate Chip Cookies

I know what you're thinking.  There's no way gluten-free chocolate chip cookies are going to be any good, right?  Wrong!!  These cookies are super soft and chewy and incredibly delicious.  Since the recipe contains no flour, it's vitally important to make sure the cookie dough is well chilled before baking.  Let me show you how easy these are to make.

In a bowl, combine almond meal, baking soda, and salt; set aside.

Next you'll need pure vanilla extract (please use the good stuff), almond butter, coconut palm sugar, liquid coconut oil, and an egg.

Combine those ingredients together well.  I've used my stand mixer fitted with a BeaterBlade attachment, but you can certainly mix it by hand, just be sure  to mix until any coconut sugar lumps disappear. 

Now add the almond meal mixture.

Mix to combine.

Add bittersweet chocolate chips.

Mix one last time until the chips are evenly distributed through the batter.

Transfer the batter to a quart-size zipper bag and chill for at least an hour, but you can do this step a day or two in advance. 

When you're ready to portion the dough, simply rip the bag open and cut the dough into 24 even portions.

Easy!

Roll each portion into a ball and place on a sheet pan.

This step is completely optional, but I like to press a few extra chips on the top of each dough ball.  Now before we bake the cookies, it's really important to chill the dough again - I just pop them back in the fridge while my oven preheats.

When the oven has preheated, space 12 dough balls evenly on a silpat lined sheet pan and bake for exactly 10 minutes, then allow the cookies to cool completely before removing them from the pan.

Enjoy!! 

Items used to make this recipe:

(affiliate links)

• almond meal https://amzn.to/3PEP9w5

• almond butter https://amzn.to/46rPKH7

• pure vanilla extract https://amzn.to/44lhvzl

• coconut oil https://amzn.to/3CP0dij

• coconut palm sugar https://amzn.to/3CV99mc

• BeaterBlade attachment https://amzn.to/3NTzWpG

• professional stand mixer https://amzn.to/46opldn

• half sheet pans https://amzn.to/3sphKYV

• silpat liners https://amzn.to/3Jc40Hz

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Gluten Free Chocolate Chip Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 1 1/3 cup finely ground almond flour (or meal), sifted

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 cup coconut palm sugar (or brown sugar)

• 1/4 cup coconut oil, melted (virgin or unrefined)

• 1 large egg

• 2 tablespoons almond butter

• 2 teaspoons pure vanilla extract

• 3/4 cup semisweet or bittersweet chocolate chips (plus more for garnish)

Directions

1. In a small mixing bowl, whisk together almond meal, baking soda, and salt; set aside.

2. Using a stand mixer fitted with a BeaterBlade attachment, combine the coconut palm sugar, coconut oil (melt gently in microwave to liquify if necessary), egg, almond butter, and pure vanilla extract on medium speed for 30 seconds.

3. Add reserved almond meal and mix on medium for 30 seconds; add chocolate chips and mix just until combined.

4. Transfer cookie dough to a quart size storage bag and seal well, pressing the dough into an even layer; chill for at least 1 hour.

5. To bake cookies, preheat oven to 350F, place rack in center of oven, and line two half sheet pans with silpat liners.

6. Divide chilled dough into 24 equal pieces and roll into balls; return to refrigerator to chill for 5 minutes or longer.

7. Place 12 chilled dough balls each on two silicone lined half sheet pans and immediately bake for 10 minutes (one pan at a time, chilling the remaining dough until ready to bake); remove from oven and allow cookies to cool completely before removing from the pan; repeat with the 2nd pan of cookie dough.

Zoodles with Beet Pesto

I got a spiralizer for Christmas and I have to say, I'm in love with it.  Zucchini noodles (zoodles) are so much fun to make (and eat)... and I love all the interesting ways there are to serve them.  Today I covered raw zucchini noodles with a stunning pink pesto made with garlic, beets, and almond meal.  You don't really taste the beets in this pesto, but you do taste a lot of garlic.  Actually, the pesto was so delicious, I found myself blissfully devouring every last bit that I could scrape out of the blender jar.  This recipe is a keeper for sure!   

Start by spiralizing 2 zucchini. I promise, once you start cranking out the zoodles, you'll be hooked.

The beet pesto ingredients are placed in a food processor or vitamix and whirred together.  Simple! 

These zoodles are served at room temperature so pour the beet pesto on the zoodles and combine.  That's it - you're about 10 minutes away from having a garlic flavor bomb explode in your mouth.  

Oh my, I wish you could taste this amazing dish.  I really hope you'll give it a try soon.

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3rAiUS4

• vitamix https://amzn.to/3XAIGnO

• food processor https://amzn.to/434gta2

• almond meal https://amzn.to/43Tbha9

• disposable gloves https://amzn.to/44mJaQA

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Zoodles with Beet Pesto

makes 6 servings

Printable Recipe

Ingredients

• 2 medium zucchini, washed

• 1 cup cooked red beets, peeled

• 1/2 cup extra virgin olive oil

• 1/4 cup almond flour (or meal), sifted

• 3 tablespoons red wine vinegar

• 2 tablespoons warm water

• 2 cloves garlic, peeled

• kosher salt and pepper to taste

Directions

1. Spiralize zucchini into spaghetti-like zoodles; set aside.

2. In a food processor or vitamix blender, blend together the cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic.

3. Taste carefully and add kosher salt and pepper to taste; stir well.

4. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note

• The pesto can be made ahead of time, but don't toss with the zoodles until just before serving (doing so will make the sauce watery). 

To Cook Beets

1. Trim stems and leaves. 

2. Cover beets with water and boil for 50-60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged). 

3. Remove beets from water.  When cool enough to handle, use a paper towel to remove and discard skin.  Note: Wear disposable gloves to keep your hands from getting stained. 

inspired by heatherchristo.com