When you want something sweet, you don’t have to completely give up the foods you enjoy. These gluten-free chocolate chip cookies offer a simple way to enjoy a treat while being mindful of the ingredients.
Made with almond flour, honey, vanilla, and bittersweet chocolate chips, they’re soft and cakey in the middle with lightly crisp edges. A little flaky sea salt on top adds the perfect finishing touch.
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, room temperature
- ¼ cup raw honey
- 1 large egg
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chips (gluten-free if you choose)
- Flaky sea salt (optional)
Instructions
- Whisk together the almond flour, baking soda, and salt in a medium bowl.
- Whisk together the butter and honey in a large bowl. Then whisk in the egg, cream, and vanilla until well blended.
- Stir in the flour mixture with a wooden spoon to combine. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.
- Portion out the dough using a one-ounce scoop onto the prepared sheet pan or pinch off bits of dough and roll into 2-inch balls. You should have 16 to 18 balls. Flatten the balls slightly with the palm of your hand.
- Bake until the cookies are golden brown around the edges and puffed in the middle, about 15 minutes. Remove from the oven and let rest in the pan for 5 minutes. If desired, sprinkle with flaky sea salt while warm. Transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
A balanced approach to nutrition means you can enjoy the foods you love while still making choices that support your strength, energy, and active lifestyle.
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https://ypbtrainingstudio.com/category/nutrition
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