I may be a nutritionist but I’m still human. It doesn’t matter how alkaline or cleansed my body is, sometimes a girl just needs a cookie!
My kids don’t always appreciate this side of me, but I believe you can always make comfort foods healthier. Just because you’re going to indulge in something doesn’t mean it has to be the worst version of that item. In those moments, we think we should have our cake and eat it, too. I think you should have your cake and make it gluten free 🙂
I will be the first to admit that gluten free baking is not for those not willing to break a sweat. I have made countless batches of cookies that my official taste testers (my fiance and my kids) have deemed “tasteless” “like cardboard” “not sweet” “look gross”- you name it, my baking has been awarded it.
It doesn’t help that I refuse to use refined sugar. Ever had a really amazing store-bought gluten free cookie? It’s very likely loaded with toxic, refined white sugar.
The problem with gluten free flour is it doesn’t rise the same as regular flour and it definitely doesn’t taste the same. I have tried to make all-purpose gluten-free flour work countless times and finally realize I needed to try another route.
Almond flour has become my go-to staple when it comes to baking. It’s extremely versatile the slight almond taste makes sense in baking. Why didn’t I think of this sooner?
But the flour is only half the battle. Would it be possible to make a cookie that was gluten-free, refined-sugar free and tasted and looked like a real cookie? The answer my friends is YES.
This cookie was such a hit in my house I’ve made five batches since mastering this recipe a few weeks ago. There is something magical about how this simple recipe comes together to create the most delicious perfect cookie you’ll ever eat.
Next time you feel a cookie-craving come calling, this is your recipe. You’ll feed the cookie monster and not feel any guilt. There is nothing not to love about this recipe!
Best Gluten Free Chocolate Chip Cookies
Yields 12 cookies
2 cups almond flour
½ tsp baking soda
¼ tsp sea salt
½ cup organic grass fed butter
¼ cup organic raw honey
1 T vanilla extract
2/3 cup vegan chocolate chips
Preheat oven to 350.
Add almond flour, baking soda and sea salt to food processor and mix well. Add honey, vanilla and butter to the mixture. Process until it becomes a dough.
Transfer to a bowl and add chocolate and mix.
Grease cookie sheet with a little butter. Roll dough into balls and put on cookie sheet. Pat down with fingers.
Bake for 6-9 minutes until golden brown. Let cool and enjoy!