Gluten And Dairy Free Chocolate Chip Cookies (Crispy & Chewy)
These gluten and dairy free chocolate chip cookies are the perfect combination of crispy and chewy! You can also freeze the cookie dough and bake it from frozen.
Ingredients
- 2/3 cup refined coconut oil or virgin coconut oil or butter (if not dairy-free)
- 1 cup coconut sugar
- 1 large egg
- 1/4 cup maple syrup
- 4 tsp vanilla extract
- 3 cups almond flour
- 1/2 cup arrowroot flour or tapicoca flour
- 1/4 cup flax meal
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2/3 cup dark chocolate chips bittersweet or semi-sweet work will work too
Instructions
- Preheat your oven to 350F and line 2 baking sheets with parchment paper.
- Add your coconut oil and coconut sugar to a bowl, and cream together until it's light brown in colour and doubled in volume, about 5 minutes. If using a stand mixer, use your paddle attachment and beat on medium-high for 5 minutes.
- Add the egg, maple syrup and vanilla to your creamed mixture, and mix until fully combined.
- In a separate bowl, whisk together the almond flour, arrowroot flour, flax meal, baking soda and salt.
- Add your dry mixture to your wet mixture and mix together until fully combined.
- Stir in your chocolate chips.
- Using a small 1-1/2 inch cookie scoop, portion out your cookie dough onto your baking sheets, allowing enough room between them for spreading while they bake. Each cookie will spread to 3 inches in diameter. Bake for 12 to 15 minutes or until the edges start to brown. See notes for instructions on how to make larger cookies.
- Once baked, let the cookies cool slightly and set up on the baking sheet for at least 5 minutes before eating or transferring to a cooling rack.
- Allow them to cool completely before storing them in an airtight container. Store your cookies at room temperature for up to 4 days or in the freezer for up to 3 months... assuming they don't get eaten before then!
Notes
Refined vs. virgin coconut oil: If you don’t want your cookies to have any coconut flavour, use refined coconut oil. For more information about their differences, go here.
Instructions for larger cookies: Use a 2-inch (3 tbsp) cookie scoop. Allow extra room for them to spread while they bake. Each cookie will spread to 4 inches in diameter. Bake for 15-17 minutes or until the edges start to brown.
For step-by-step instructions on how to freeze and bake frozen cookie dough, go here.
For more cookie-baking tips, check out the Expert Tips and FAQs in the post.
Nutrition
Serving: 1 cookie | Calories: 121kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 60mg | Potassium: 31mg | Fiber: 1g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 0.4mg
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