Gluten Free Chocolate Chip Cookies
These amazing cookies are made with almond flour, butternut puree and are egg-less! Easy to make and so incredible - I urge you to give it a try!
Ingredients
- 1 1/3 cup butter melted
- 1 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/2 cup butternut puree pumpkin puree is acceptable
- 2 teas vanilla extract
- 5 1/2 cups almond flour
- 2 teas ground cinnamon
- 1/2 teas ground ginger
- 1/2 teas ground nutmeg
- 1 teas baking soda
- 1 teas salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
Instructions
Preheat oven to 350° Line a baking sheet with parchment paper or silpat and set aside.
- Mix dry ingredients together in a large bowl
- Mix melted butter, white sugar, brown sugar, vanilla and butternut puree together and add to the dry ingredients. Mix until all is combined, then fold in chocolate chips.
- Scoop out large balls with a scoop or roll into balls(2 tablespoons). Place on baking sheet with 2" between each ball.
- Bake for 10 minutes and check. Add time in 2 minute increments until the edges are golden brown.
- Remove from oven and leave cookies to cool on the baking sheet. Cookies must stay on the sheet as these have no eggs to bind them. Allowing them to cool completely on the baking sheet is a must.
Video
Notes
will keep in air tight container on the counter for around 5 days, in the fridge to about a week. They freeze very well (about 3 months)
You can freeze the dough. Place the balls on a lined cookie sheet and place in freezer. Once they are frozen, place them in a zip top freezer bag and they will keep (3 months or so). Bake as normal, but they will need about 2-3 extra minutes baking time.
