Gluten Free Cookies
Crispy, easy-to-make gluten-free cookies with a dairy-free option. Made with almond flour and coconut sugar, they are grain-free, paleo-friendly, and perfect for satisfying sweet cravings.
Ingredients
- 2 cups blanched almond flour
- ⅓ cup coconut sugar
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¼ cup unsalted butter or coconut oil for dairy-free
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dark chocolate chips optional, ensure dairy-free if needed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut sugar, baking soda, and salt.
- In a stand mixer, beat softened butter (or coconut oil) with egg and vanilla until creamy.
- Gradually add dry ingredients to the wet mixture, mixing until combined. Fold in chocolate chips (if using).
- Scoop dough into 1-tbsp balls, place on the baking sheet, and flatten slightly.
- Bake for 12–15 minutes until edges are golden. Let cool before serving.
Notes
- Storage: Keep in an airtight container for up to 5 days or freeze for 1 month.
- Substitutions: Use coconut sugar for paleo-friendly sweetness or sunflower seed butter for nut-free options.
- Dairy-Free: Swap butter with coconut oil and use dairy-free chocolate chips.