Gluten Free Chocolate Chunk Cookie Recipe

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a distinct flavor while being dairy-free.

chocolate chunks

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds provide crunch without the allergens.

Preheat the oven to 350°F (175°C).

In a bowl, add 1 cup of almond butter and stir well if there's oil on top.

Add 1 egg, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, 1 teaspoon of kosher salt, and 3/4 cup of turbinado sugar to the bowl.

Mix all ingredients together until well incorporated.

Add 3 oz of fresh chopped dark chocolate to the mixture and work it into the dough.

Grab a small amount of dough and form it into a loose ball, placing it on a rimmed baking sheet lined with a Sil Pat mat or parchment paper.

Space the cookies apart, aiming for about 22 cookies total, with 15 cookies fitting comfortably on one pan.

Bake in the preheated oven for 10 minutes.

Check for doneness by the smell and the cookies being golden brown.

Let the cookies cool completely on the baking sheet before moving them, as they are delicate when hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens