Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies (Nightshade-Free Vegan Recipe Analysis)

This gluten-free chocolate chip cookieis naturally sweetened, and made with almond meal and coconut flour. These cookies remind me of classic Tollhouse cookies, but much healthier and easier to make—only one bowl required! Since this recipe is egg free, it is easily made vegan by substituting coconut oil for butter and using maple syrup instead of honey.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Nightshade-Free Vegan way of eating preset. View more Nightshade-Free Vegan recipes.

539g

Ingredients

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3/4 cup almond flour or almond meal, very firmly packed (about 3 ounces or 100 grams)

3 ounces (85g) Finely Ground Almond Meal/flour

85g

Ingredients

BLANCHED ALMONDS.

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1/4 cup coconut flour, very firmly packed (about 1 1/2 ounces or 43 grams)

1.5 ounces (43g) Coconut Flour

43g

Ingredients

ORGANIC COCONUT (CONTAINS COCONUT).

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1 teaspoon baking soda

1 tsp (4.6g) Leavening Agents, Baking Soda

4.6g
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1/2 teaspoon fine grain sea salt

0.5 tsp (3g) Fine Grains Sea Salt

3g

Ingredients

SEA SALT

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Dash cinnamon (optional)

0.5 g (0.5g) Spices, Cinnamon, Ground

0.5g
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1/2 cup butter or coconut oil, melted

0.5 cup (109g) Oil, Coconut

109g
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1/2 cup real maple syrup (preferably grade B) or honey

0.5 cup (120ml) Organic Grade B Maple Syrup

120g

Ingredients

ORGANIC MAPLE SYRUP.

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1 teaspoon vanilla extract

1 tsp (4.2g) Vanilla Extract

4.2g
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6 ounces dark chocolate, chopped, or 1 cup chocolate chips

6 ounces (170g) Baking Chocolate, Unsweetened, Squares

170g