Gluten Free Dairy Free Chocolate Chip Cookies
Equipment
Ingredients
Dry Ingredients
Almond flour
180 g
Arrowroot flour
30 g
Coconut sugar
100 g
Chocolate chips
90 g
Chia seeds
1 tbsp
Baking soda
0.5 tsp
Himalayan salt
0.25 tsp
Wet Ingredients
Vanilla extract
1 tbsp
Maple syrup
120 ml
Almond butter
120 g
Instructions
Preheat oven and prepare baking sheet
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, combine almond flour, arrowroot flour, coconut sugar, chocolate chips, chia seeds, baking soda, and salt.
Add wet ingredients
Stir in vanilla extract, maple syrup, and almond butter until a thick cookie dough forms.
Shape and bake cookies
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Gently flatten slightly. Bake for 8-10 minutes for chewy cookies or 12-15 minutes for crunchy cookies.
Cool and serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Can also be eaten as raw cookie dough balls and stored in fridge for 3 days.
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