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Gluten-free and dairy-free chocolate chip cookies

Gluten-free and dairy-free
chocolate chip cookies

 

 

Gluten-free and dairy-free chocolate chip cookies!

This blog could no longer exist without a healthy and gluten-free chocolate chip recipe.

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 gluten-free and dairy-free chocolate chip cookies call for 7 whole (unrefined) ingredients 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.

If you're looking for a cut-out cookie recipe, make sure to try these whole wheat cut-out cookies. They're not gluten-free though. For another gluten-free cookie recipe, you could also try these gluten-free and dairy-free cookie sticks

We love these gluten-free dairy-free chocolate chip cookies because they're:

  • Gluten-free

  • Dairy-free

  • Healthy

  • Full of fiber

  • Protein-rich

  • Packed with healthy fats
  • Easy

  • Delicious

 

Prep Time15 minsCook Time7 minsTotal Time22 mins

Ingredients

Makes about 24 chocolate chip cookies 

1 cup* (240g) almond butter
½ cup coconut sugar (80g)
½ tsp. vanilla extract
¼ cup (30g) pure cacao powder
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 mix 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.

9

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

These cookie sticks can be stored in an airtight container for about 5 days.

Recipe adapted from Chelsea's Messy Apron.

 

Ingredients

 1 cup* (240g) almond butter
 ½ cup coconut sugar (80g)
 ½ tsp. vanilla extract
 ¼ cup (30g) pure cacao powder
 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 mix 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.

9

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

Gluten-free chocolate chip cookies

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