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.

English Toffee

Seriously, is there anything better than caramelized sugar?  Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate.  Heaven help me, this stuff is amazing!  

Before beginning, have ready a half sheet pan lined with a silpat liner.

Also, make sure you have chopped chocolate ready to go.  I'm a huge dark chocolate fan, but you can certainly use milk chocolate if that's your thing.

And another thing you need before you start is toasted, sliced almonds.  I place the almonds on an unlined half sheet pan and pop them into a cold oven.  Then I turn the oven on to 350F and slowly toast them until golden brown and fragrant.  

Allow the almonds to cool completely, then chop them into smaller bits in a small food processor, being careful not to chop them too much.  You still want to recognize they are sliced almonds.

Alternatively, you can place the almonds in a resealable bag and crush with a rolling pin.

Ok, now that the half sheet pan is prepared, and the chocolate and almonds are ready to go, it's time to start cooking - in a 3 or 4-quart saucepan, heat butter, water, corn syrup, and dark brown sugar over medium-high heat.  

Have an instant read digital thermometer, as well as the pure vanilla extract and baking soda nearby.

The toffee mixture should be stirred occasionally until it reaches the proper temperature.  Note that I used a nonstick pan for easy cleanup.

Stop cooking when the toffee reaches 285F.

Stir in the vanilla and baking soda; stir vigorously to combine.

Pour mixture onto silpat lined half sheet pan.

Spread mixture with an offset spatula.  I like my toffee on the thin side so I spread mine out more than directed by the recipe. 

While the toffee is still hot, evenly sprinkle the chocolate bits all over.

Allow chocolate to rest on the hot toffee for 5 minutes.

Use an offset spatula to spread the melted chocolate evenly over the toffee.

While the chocolate is still warm, sprinkle the toasted almonds evenly all over.

Pop the whole tray into the fridge until the toffee and chocolate set.  Break into pieces and enjoy.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• half sheet pan https://amzn.to/3sqSLob

• silpat https://amzn.to/3LkiHtZ

• small food processor https://amzn.to/3sKEPFN

• digital scale https://amzn.to/3ozPkKD

• digital thermometer https://amzn.to/3B7VqXz

• offset spatula https://amzn.to/361cPG3

• nonstick saucepan https://amzn.to/336M3Le

• lyle’s golden syrup https://amzn.to/361y8Y7

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English Toffee

makes 12 servings

Printable Recipe

Ingredients

• 3 ounces semisweet or bittersweet chocolate, chopped into small pieces

• 3/4 cup sliced almonds, toasted and cooled completely

• 1 1/4 cups brown sugar (light or dark), packed

• 1/4 cup light corn syrup (or Lyle’s Golden Syrup)

• 8 tablespoons unsalted butter

• 2 tablespoons water

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon baking soda

Directions

1. Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients.

2. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small. Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.

3. In a 3 or 4-quart heavy bottomed nonstick saucepan over medium-high heat, combine butter, corn syrup, butter, and water; heat, stirring occasionally, until the mixture reaches 285F.

4. Remove mixture from heat and vigorously stir in the vanilla and baking soda.

5. Pour the mixture onto a silpat lined half sheet pan; use an offset spatula to spread thinly over the silpat.

6. While the toffee is still hot, sprinkle the chocolate bits evenly all over; allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee).

7. Immediately sprinkle the almond pieces evenly all over the melted chocolate.

8. Place the toffee in the refrigerator for 10 minutes; remove from fridge and break into serving pieces. Store at room temperature in an airtight container with waxed paper between layers.

Note

• To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven; turn the oven on to 350F and allow the almonds to toast for 8-12 minutes until lightly browned and fragrant (watch them carefully).  Cool completely before using.

adapted from The Baking Bible