My favorite chocolate chip cookie recipe just happens to be gluten-free. Crispy, chewy, & flavorful. I prefer this to all of the wheat-based chocolate chip cookies I’ve tried (and that’s saying a lot), as the dough portion has more to it, like the lovely almond aroma and excellent chewy and moist texture.
| 310 g almond flour |
| 1/2 tsp salt |
| ½ tsp baking soda |
| 2 Tbsp corn starch |
| 140 g vegan butter, room temp |
| 10 g molasses* |
| 190 g granulated sugar* |
| 2 Tbsp flax |
| 4 Tbsp aquafaba |
| 1.5 tsp vanilla flavor |
| ~340 g chocolate chips (or amount to preference) |
| *or just use 200 g brown sugar in place of both, I’m just weird like that and like to make my own brown sugar |
Mix aquafaba and flax in a small bowl/cup and set aside to thicken.
Mix flour, salt, soda, starch, sugar, and molasses in a large bowl.
Add softened butter, vanilla, and aquafaba mix. Combine until everything is well incorporated and wet.
You can either add the chips now, or wait until later.
It’s best to allow the flour to hydrate before cooking. Allow to sit, covered, in fridge for at least a few hours.
After allowing to hydrate, add chips if you haven’t already done so.
Line baking sheet with parchment and place scoops of dough (in about 2 Tbsp amounts) at least 2 inches apart.
Place in center of oven preheated to 350 degrees F and bake for about 20 minutes.
Allow to cool and set up a bit, and enjoy!
This recipe freezes well. After allowing to sit, shape into balls and freeze on a sheet. Once frozen, transfer to a sealed container and store in freezer.