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Best cookies, soft and chewy chocolate chip cookies made undetectably gluten and grain free.

Prep Time    : 15  mins
Cook Time   : 10 mins
Total Time    : 25 mins

Servings      : 28 cookies


·         2/3 cup | 150 g butter, salted or unsalted, softened to room temperature
·         3/4 cup | 165 g brown sugar
·         1/4 cup | 50 g white sugar
·         1 egg
·         2 teaspoons | 10 ml vanilla extract
·         2 3/4 cups | 265 g almond flour
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         3/4 cup |1 25 g chocolate chips


1.   Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
2. Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
3.  In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Stir in the chocolate chips with a spoon or rubber spatula.
4.  Scoop out heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets about 2 inches apart leaving room for spreading.
5.  Bake for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark the cookies will still look a little under baked but will continue bake as they cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be enough. If you want crispier edges bake 11 minutes
6.  Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but deflate as the cool.
7.   Enjoy!


·         You can speed up the butter softening but warming it in the microwave for about 10 seconds.
·   To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you're ready for cookies simply bake from frozen - just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
·      To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container - place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
·      If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you'd prefer!
·        You can use almond meal instead of almond flour
·    You can use a granulated sugar  substitute like  monk  fruit  sugar or erythritol (I've used swerve & monk fruit) in place of the white and brown sugar here for a low carb twist. The cookies won't spread as much though so make sure you flatten them out before baking.


Amount Per Serving:Calories: 151 Saturated Fat: 3g Cholesterol: 18mg Sodium: 65mg Carbohydrates: 13g Fiber: 1g Sugar: 10g Protein: 2g

Recipe from asaucykitchen.com

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