Grain-Free Chocolate Chip Cookies
Everyone deserves to be able to enjoy a delicious, comforting chocolate chip cookie. These grain-free chocolate chip cookies boast all the same qualities of its traditional counterpart. They are crispy around the edges, gooey and chewy in the center, puddles of chocolate nestled throughout, and are brimming with comforting nostalgia.
Ingredients
- 200 grams dairy free butter
- 140 grams granulated sugar
- 60 grams brown sugar
- 2 egg yolks
- 2 teaspoon vanilla extract
- 220 grams almond flour
- 170 grams tapioca flour
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- ½ teaspoon salt
- 8 oz dairy-free chocolate You can use chips, or my preferred way is to use a baking chocolate bar chopped into chunks
Instructions
- Preheat your oven to 350.
- First, add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy.
- Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Lastly, coarsely chop your chocolate or use chocolate chips. Add in those delicious chocolate chunks and stir until well disbursed. Reserve about 2 tablespoon of the chocolate chunks to add a few to the top of each cookie.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I do 5 at a time.
- Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.