Indulging in gluten-free chocolate cookies is a delightful experience that marries flavor with dietary considerations. Perfect for those sensitive to gluten or simply seeking a healthier twist on a classic treat, these cookies boast a rich, nutty undertone thanks to the use of almond flour and coconut flour. The intriguing preparation process begins with preheating your oven to 350°F (175°C) and readying a baking sheet with parchment paper. The dry ingredients—almond flour, coconut flour, baking soda, and salt—are carefully mixed, ensuring a balanced texture and flavor.
In another bowl, the fragrant coconut oil and coconut sugar are whisked together, creating a smooth blend that harmonizes sweet and subtle tropical notes. This mixture gains depth as an egg and vanilla extract are incorporated, forming a velvety base into which the dry ingredients gradually integrate, culminating in a luscious dough.
A sprinkle of dairy-free chocolate chips completes the dough, infusing each bite with creamy, indulgent bursts of chocolate. Scooped into tablespoon-sized balls and gently pressed flat on the baking sheet, these cookies bake to perfection within 10-12 minutes, emerging with edges kissed by golden hues while retaining a soft, chewy center.
Interesting to note is how these cookies align with modern dietary trends—being both gluten-free and dairy-free. The almond flour brings not only a delicate nutty flavor but also a boost of protein and healthy fats. Coconut flour, on the other hand, adds fiber and a slight sweetness without overpowering the palate.
Allowing the cookies to cool on the sheet before moving them to a wire rack ensures they maintain their shape and texture. The result? A batch of cookies that are as pleasing to the eye as they are to the taste buds, offering a wholesome yet decadent treat.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free chocolate chips
1/2 cup coconut sugar
1/4 cup coconut oil (melted)
1 large egg
1 tsp vanilla extract
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the melted coconut oil and coconut sugar together until well combined.
4. Add the egg and vanilla extract to the coconut oil and sugar mixture, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the dairy-free chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Gently press down on each ball to flatten slightly.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.