Fluffy Chocolate Chip Cookies (grain-free, dairy-free)

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These cookies are soft yet still perfectly gooey in the middle. They are grain free, dairy free, soy free. They are soooo good and you must make them ASAP! Be sure to save this tab to refer back to it when you go to the grocery store next.

Author: Christine Manes
Prep Time: 10 minutes
Cool Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Units Scale

1 cup super-fine almond flour (122 g)1/2 cup cassava flour (74 g)1/4 cup unrefined coconut sugar (43g)1 tsp baking soda1/2 tsp salt1/4 cup maple syrup1/4 cup coconut oil, melted - I use Dr. Bronner's Whole Kernel Coconut Oil1 large egg2 tsp pure vanilla extract1/3 cup chocolate chips - I use Hu Semi-Sweet Chocolate Chips

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Instructions

Preheat the oven to 350ºF
Go ahead and melt your coconut oil and set it aside. This will allow it to cool down before adding it to the recipe.
In a large bowl, mix together the almond flour, cassava flour, coconut sugar, baking soda, and salt.
After the dry ingredients are thoroughly mixed, add the maple syrup, coconut oil, egg, and vanilla extract and mix to combine. Fold in the chocolate chips.
Place parchment paper onto a cookie sheet.
Spoon out 12 dollops of the cookie dough onto the baking sheet. It’s about a couple tablespoons for each cookie. Once spooned out, you can wet your hands then lightly form the edges of the dough to be more round (you don’t need to pick them up, just form them while they’re on the pan). The dough is pretty sticky.
Place in the oven and bake for 10-12 minutes until the edges are lightly golden. Be careful not to overcook. I cook mine for 10.
Remove them from the oven and let them cool on the baking sheet for 5-10 minutes before removing. (If you overcooked them though then you can remove them immediately and put onto a cooling rack so they stop cooking)
Store in the refrigerator.
Please leave feedback and your review if you made this recipe! Thanks!