Gluten and Dairy Free Chocolate Chip Cookies
Soft, chewy, allergy-friendly chocolate chip cookies made with almond and coconut flour. Packed with melty chocolate and totally irresistible.
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spoon
- 1 Airtight Container
- 1 Baking Sheet
- 1 Parchment Paper optional
Ingredients
- ½ cup Coconut oil softened, not melted
- ½ cup Granulated sugar or coconut sugar
- 2 eggs room temperature
- 1 tsp Vanilla extract
- 1¼ cups Almond flour
- ¼ cup Coconut flour
- 1 tsp Baking soda
- 1 cup Dairy-free chocolate chips Enjoy Life or Guittard brand
Instructions
1. Cream softened coconut oil and sugar together until fluffy.
2. Add eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together almond flour, coconut flour, and baking soda. Add to wet ingredients.
4. Fold in the chocolate chips until evenly distributed.
5. Transfer dough to an airtight container and refrigerate for at least 30 minutes.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop tablespoon-sized dough balls and place on baking sheet. Bake for 10–12 minutes.
8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, sprinkle warm cookies with flaky sea salt.
- You can freeze cookie dough balls for up to 3 months and bake straight from frozen—just add 1–2 minutes.
- Use a cookie scoop for even portions and bakery-style cookies.