December 15, 2016

Gluten Free, Dairy Free Cookies

Gluten Free, Dairy Free chocolate chip cookies
Yields 25
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Cook Time
14 min
Cook Time
14 min
120 calories
12 g
7 g
8 g
2 g
4 g
24 g
87 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
24g
Yields
25
Amount Per Serving
Calories 120
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 7mg
2%
Sodium 87mg
4%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
2%
Sugars 7g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup almond flour
  2. 1/4 cup coconut flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon sea salt
  5. 6 tablespoons coconut oil room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
  6. 3/4 cup coconut sugar
  7. 3 tablespoons natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature
  8. 3 tablespoons natural peanut butter, no sugar or salt, room temperature
  9. 1 1/2 teaspoons vanilla extract
  10. 1 large egg, room temperature
  11. 1/3 cups semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, or gluten free/dairy free)
  12. Other: parchment paper
Instructions
  1. 1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. 2. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  3. 3. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
  4. 3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined.
  5. 4. Roll the dough into 8 small balls (about 25-27 dough balls) and place 1-2" apart on the prepared baking sheet - you may need two depending on the size of yours. Press the cookies down lightly with the palm of your hand.
  6. 5. Press at least 3 chocolate chips into the center of each cookie
  7. 6. Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  8. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days (or in the fridge/freezer)
Notes
  1. Can sub brown sugar for coconut sugar, but you may have to cook a bit longer. If subbing butter for coconut oil, use unsalted
Adapted from texanerin.com
beta
calories
120
fat
8g
protein
2g
carbs
12g
more
Adapted from texanerin.com
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