There is something magical about a great chocolate chip cookie. While I love carbs, they don’t love me. So I found a great alternative to a flour-based cookie – almond flour. I love that if I don’t eat them all in one sitting, they are still soft a few days later. I hope you enjoy them as much as I do. 

Caly J. Behymer – Editor in Chief

Caly’s Favorite Gluten-Free Chocolate Chip Cookies

Preheat oven to 355.

Ingredients:

1 stick of butter, softened to room temperature

¾ cup granulated sweetener of choice (I use a sugar-free sweetener to reduce calories)

1 tsp vanilla extract

1 egg

1 ½ cups of almond flour

½ tsp baking powder

¼ tsp salt

Chocolate chips to taste (I like a dark chocolate chip or a sugar-free bittersweet chocolate chip)

Instructions:

In a medium bowl, mix softened butter and sweeter with a spoon, just until mixed. I find over mixing causes a flat cookie. Add in vanilla extract and egg and using spoon, combine until mixed.

In a separate bowl, mix almond flour, baking powder and salt.

Slowly stir in dry mixture to wet mixture and combine just until mixed, ensuring to not over mix the cookie dough.

Gently add in chocolate chips to your personal taste. I love a lot of chocolate chips, so I tend to add more.

Spoon onto a non-stick cookie sheet (no need to flatten out or shape the cookies) and bake for 10-12 minutes until slightly golden brown. Remove from cookie sheet to paper towels to allow to cool.

These can be stored in an airtight container to enjoy for several days.

Enjoy!