Description
These gluten free chocolate chocolate chip cookies are chewy, rich, and packed with chocolate. Easy one-bowl recipe with simple ingredients.
Ingredients
1 ½ cups almond flour
2 tbsp tapioca starch
¼ cup cocoa powder
½ tsp baking soda
¼ tsp sea salt
⅓ cup coconut sugar
1 large egg
¼ cup melted butter or coconut oil
1 tsp vanilla extract
½ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, whisk almond flour, tapioca starch, cocoa, baking soda, and salt.
3. In another bowl, mix melted butter, sugar, egg, and vanilla.
4. Combine wet and dry ingredients to form a thick dough.
5. Fold in chocolate chips.
6. Scoop dough into balls and place on baking sheet.
7. Bake for 10–12 minutes. Do not overbake.
8. Cool on tray before transferring to rack.
Notes
Store in airtight container for up to 4 days.
Freeze dough balls or baked cookies for longer storage.
Add espresso powder or flaky salt for extra depth.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg