Gluten-Free Chocolate Chip Cookies
Recipe courtesy of Laura Herman, Pastry Chef, Women’s Athletic Club, Chicago
- egg - 1 large
- vanilla extract - 1 tsp.
- unsalted creamy almond butter - 1/2 cup (well stirred)
- almond flour - 1/4 cup
- fine-grain sea salt - 1/4 tsp.
- stevia - 1/4 cup
- baking soda - 1/2 tsp.
- walnuts - 1/4 cup, chopped
- rolled oats - 1/4 cup
- sugar free Fechlin 62% chocolate - 1/4 cup
- Maldon or flaky sea salt - pinch, to sprinkle (optional)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick—that’s okay).
- Scoop the dough into rounded tablespoonfuls and drop them onto the prepared baking sheet.
- Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until the edges turn golden brown.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to bake small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.