This is the best gluten-free chocolate chip cookies recipe! They are crispy on the outside, soft and gooey on the inside, and full of rich, caramel flavor.
½cupmelted (and cooled) ghee or coconut oil (113 grams)
½cupcoconut sugar (95 grams)
1large egg
2teaspoonvanilla extract
2cupsalmond flour (192 grams)
1teaspoonbaking soda
½teaspoonfine sea salt
¾cupchocolate chips (127 grams) (I use bittersweet)
Instructions
Preheat oven to 400°F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size you have available.
In a large bowl, whisk together the ghee, coconut sugar, egg and vanilla extract until smooth and creamy, and well combined.
Add the almond flour, baking soda and sea salt. Using a rubber spatula, stir well to combine, scraping sides of bowl as needed. Gently fold in the chocolate chips.
Using a medium sized cookie scoop or spoon (about 1.5 tablespoons of dough), scoop cookie dough 2-inches apart onto lined baking sheet.
Bake for 10-12 minutes until cookie edges are golden.
Let cool for 5 minutes then transfer to a wire rack to cool completely.
Notes
Cookies will be slightly crispy. If you prefer more chewy, refrigerate the cookie dough for 1 hour and up to 24 hours, then continue to step 4.Store at room temperature in an airtight container for up to 5 days. Make sure they are completely cooled before storing.