Gluten free chocolate chip cookies. Small batch cookie recipe makes 6 cookies.
My Mom is coming to visit this week to help stock my freezer with meals for post-baby. This means that all those odd bits and pieces of things in my freezer must go.
I've got to make room for frozen casseroles, soups, and other meal-prep related things! I can't think of a better thing in the world than a whole freezer full of food made with love by Mom.
Everything must go in order to make way for all the love!
All of this led me to a bag of almond flour on the bottom shelf of the freezer. I'm positive it's at least a year old. I can't even remember why I bought it.
I was reading a restaurant critic's article the other day (I don't habitually read restaurant critiques, as I am always shocked by how rude they can be), but anyway, the critic mentioned the one instance when a gluten free cookie was a better version than the original.
He said chewy cookies are chewier when gluten-free. I have to agree. So it got me thinking about my favorite cookie: a chewy, chocolaty little babe.
So, I decided to make it gluten free for the sake of chewiness. Not for the sake of avoiding a food group or anything. There are no food groups I avoid these days. Have you seen this belly?
Those are all for me.
I will happily munch of these cookies while my mom makes a quadruple batch of meatballs, two pans of King Ranch Chicken, and a few pie dishes of Baked Spaghetti to get me through those first few weeks with a new baby. If we're not going to be able to sleep, then we should be able to eat well, right?
You want some gluten free chocolate chip cookies too?
Little note: almond meal isn't the same as almond flour. Almond meal is ground up almonds, unsifted. You'll see the brown flecks of the almond skin in it. I get my almond meal here.
These delicious chocolate chip cookies are wonderfully chewy and one is definitely not enough.Chewiest Chocolate Cookies
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 234Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 133mgCarbohydrates: 16gFiber: 3gSugar: 10gProtein: 6g
Sarah says
Hi,
These look great. One question: how would using the whole egg vs the egg yolk affect the recipe turning out?
Stephanie | Mrs Tea & Mr Coffee says
I love chocolate and I love cookies! It's awesome that you used almond meal as the flour in this recipe. I've been searching high and low for tasty gluten free cookies. Can't wait to try these!
Morgan says
These were delicious! So quick and easy.
Ronnie says
Came out great. Super chocolate taste! Grandson age 5 loved theses!
Jessie flo says
I had no idea that gluten-free-ness aided in chewy-ness! Very interesting. These cookies looks so good and simple, I will have to try this recipe soon! I have been using Coconut Mana for the most amazing consistency in double chocolate chip cookies lately. And also, whipping the egg white before adding it to the yolk and rest of batter. What is the effect of leaving out the egg white here? Here is the way I made some similar cookies lately http://www.subtlepeach.com/notes/2015/5/8/experimental-cookie-friday
Christina Lane says
Hi Jessie,
The only reason I leave out the egg white is because my recipes are small batch. I chose to include the egg yolk or egg white based on what I need in the recipe: fat or lift. If you use the whole egg, the recipe will not turn out properly.
Marisa says
I followed all the ingredient measurements and I feel like there was WAY too much chocolate flavoring. (For reference, I used the unsweetened cocoa powder from Trader Joes). And since it's unsweetened cocoa powder, it's pretty bitter for a chocolate cookie. Don't get me wrong, I love chocolate. But this was kind of just an overload to where I could only eat about half a cookie at a time because the chocolate was too strong. If I try this again, I'd half the amount of cocoa powder and add more sugar to sweeten the bitterness of the chocolate. They were really gooey, but it was hard to tell when they were done. I had to leave them in for about 16 minutes for them to not be raw. :( I'll have to make a few adjustments for the next time, I guess!
Jackie says
Hi! I'm curious as to why this recipe calls for non-Dutch cocoa powder. Thanks!
Christina Lane says
There's a big difference in acidity between Dutch process and non. This can affect how it reacts with the leaveners in a baked good.
Hannah Green says
I decided to chill my mix first and I'm glad I did. Managed to weigh out 40g balls and got 8 out of them :) baked them for 14 minutes instead then. House mates love them too! I may use less cocoa powder next time as it came out very very rich haha!