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Gluten-free chocolate chips cookies

Gluten-free and dairy-free
chocolate chip cookies

 

 

This blog could no longer exist without a healthy chocolate chip cookie recipe! These are gluten-free and dairy-free chocolate chip cookies which I hope you'll love as much as we do. 

It has taken me some time to put this recipe online because I had never found a recipe that was both healthy and delicious. But now I have and here it is for you to enjoy.

These healthy chocolate chip cookies call for 7 whole (unrefined) ingredients you'll probably have in your kitchen, and are super simple to make. I used almond butter, coconut sugar, cacao powder, baking soda, vanilla extract, chocolate chips, and an egg. Which makes these cookies rather high in protein (almond butter, egg), and low in carbs.

The first batch (a half batch to avoid wasting too many ingredients in case they didn’t turn out so well) was gone in one go, and my kids and husband immediately asked for more.

I’ve now made these quite a few times and they’re too good not to be shared with you.

Egg-free option

If you can’t have eggs, you could try this recipe with a flax egg instead: 1 normal egg = 1 tbsp. ground flaxseed + 2 ½ tbsp. water. But please note I haven’t tried this myself.

We love these chocolate chip cookies because they’re:

  • Gluten-free
  • Dairy-free
  • Healthy
  • Full of fiber
  • Protein-rich
  • Easy
  • Delicious

 

If you're more the traditional crunchy cookie-lover, you might want to try these whole wheat cut-out cookies.  

Or try these delicious gluten-free, dairy-free cookie sticks.

Prep Time15 minsCook Time7 minsTotal Time22 mins

Ingredients

Makes about 24 cookies

1 cup* (240g) almond butter
½ cup (80g) coconut sugar
½ tsp. vanilla extract
¼ cup (30g) pure cacao power
1 tsp. baking soda
1 large egg (or 2 mall)
½ cup (90 g) dark chocolate chips (min 70%)
Optional: a few cracks of sea salt
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones


Directions

1

Preheat the oven to 170°C or 350°F and line a baking tray with parchment paper.

2

In a bowl, beat together the 1 cup almond butter, ½ cup coconut sugar, and ½ tsp. vanilla extract.

3

Mix in ¼ cup cacao powder and tsp. baking soda.

4

Add in the egg and beat until just combined.

5

Now gently stir in the 1/2 cup chocolate chips.

6

Form little balls, the size of a tablespoon measuring spoon, and flatten them onto the baking sheet.

7

Bake for 6-8 minutes. Watch them carefully because they can burn quickly due to the coconut sugar.

8

Let the cookies cool completely for a divine and light crunch.

Store in an airtight container for up to 3 days (but I bet they’ll never last that long!).

 

Ingredients

 1 cup* (240g) almond butter
 ½ cup (80g) coconut sugar
 ½ tsp. vanilla extract
 ¼ cup (30g) pure cacao power
 1 tsp. baking soda
 1 large egg (or 2 mall)
 ½ cup (90 g) dark chocolate chips (min 70%)
 Optional: a few cracks of sea salt

Directions

1

Preheat the oven to 170°C or 350°F and line a baking tray with parchment paper.

2

In a bowl, beat together the 1 cup almond butter, ½ cup coconut sugar, and ½ tsp. vanilla extract.

3

Mix in ¼ cup cacao powder and tsp. baking soda.

4

Add in the egg and beat until just combined.

5

Now gently stir in the 1/2 cup chocolate chips.

6

Form little balls, the size of a tablespoon measuring spoon, and flatten them onto the baking sheet.

7

Bake for 6-8 minutes. Watch them carefully because they can burn quickly due to the coconut sugar.

8

Let the cookies cool completely for a divine and light crunch.

Gluten-free & dairy-free chocolate chip cookies

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