Welcome to another recipe inspired by one of my friend’s having a a dietary restriction! This cookie creation goes out to my friend Payton who has Celiac disease (also shoutout to all my autoimmune disease peeps!). Due to my own health issues I’ve been gluten free off and on a few times but have never had to stick with it because it didn’t affect my symptoms in the end. Because I have only done it for short periods of time (usually 6-8 weeks) I never dabbled too much in GF baking. If I was craving something sweet I either would have chocolate or some no bake dessert option made with rolled oats.Luckily we live in a great day and age where there are many options that cater to gluten free needs. For this recipe I opted to use almond flour instead of a 1:1 GF baking flour (if you prefer that, King Arthur Flour has a great 1:1 substitute). I was a wee bit nervous making these and actually tested my friend that if they sucked I owed her a fresh batch of cookies. But guys, THEY ARE SO FREAKING GOOD. My mom tried a bite of one before I told her they were gluten free and she couldn’t beige it when I told her they were. My friend texted me after trying one and said they are the best GF cookies she’s ever had. Gluten free doesn’t have to mean icky!!! Maybe my niche is just vegan chocolate chunk blondies and gluten free chocolate chip cookies???
2 3/4 cups almond flour (finely ground)
1/2 tsp sea salt
1/2 tsp baking soda
1.5 sticks unsalted butter, room temp
1 cup lightly packed brown sugar
1/4 cup cane sugar
1 egg, room temp
2 tsp vanilla
1 cup semi sweet chocolate chops
1/2 cup chocolate chunks
1/2 cup milk chocolate chips
Preheat the oven to 350º and line 2 baking sheets with parchment paper. In a separate bowl whisk together the dry ingredients: almond flour, salt, baking soda. Using a stand mixer or hand mixer cream together the softened butter and sugars for 2-3 minutes. Add the egg and vanilla then beat on medium speed until combined. Slowly add the flour mixture on low speed and continue to mix until dough has formed. Scrape down bowl as needed. Mix in chocolate. Scoop dough into golf ball sized balls. Bake 10 minutes, then flip the pans and bang them 2 times on the shelves in your oven. This will flatten out the cookies a bit. Bake another 10-12 minutes or until edges are browning and centers are set. Let cool for 5 minutes then transfer to a cooling rack. Makes 12 big ass cookies.