Warning: You won’t be able to eat just one of these chewy Gluten Free Chocolate Chip Cookies.
The good news, these are healthier than the usual chocolate chip cookie, so you can enjoy them guilt free!
Even better, they are flourless, lactose-free, and have no added sugar (aside from the chocolate chips), so you can feel good about eating them…even the entire batch! Not that I’ve done that or anything…
Gluten Free Chocolate Chip Cookies Ingredients
- 10 dried dates
- 2 cups almond butter
- 2 eggs
- 2 tsp vanilla extract
- 2 TB water
- 1 cup chocolate chips
- 1/4 tsp sea salt
- 1/2 tsp baking powder
PREP TIME: 20 minutes
BAKE TIME: 10 minutes
(This makes a double batch, we got 20 cookies):
Start by boiling the dates for a couple minutes, just to soften them.
Once soft, remove from heat, drain, and add to food processor. (Our trusty Hamilton Beach Food Processor has lasted us years!) Add 1/4 tsp sea salt and 2 TB water. Chop until coarsely ground.
Add 2 cups almond butter, 2 tsp vanilla extract, 2 eggs, and 1/2 TB baking powder. Blend.
Stir in 1 cup chocolate chips. It may take some muscle!
Form batter into balls less than 1/4 cup each in size. Place on greased baking sheet or reusable non-stick silicon baking mats (we use these mats for everything!) Do not flatten cookies.
Bake for 9 minutes at 350 degrees. (Oven cooking times may vary, so keep an eye on your cookies to ensure desired doneness.) Remove from oven and place cookies on cooling rack. Try not to eat the entire batch. 🙂
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More Gluten-Free Desserts on the Soccer Mom Blog:
- Gluten free funnel cakes recipe
- American Flag Gluten Free Fruit Pizza
- The BEST Sticky Toffee Pudding Cake
- Quinoa Apple Cake
- Gluten Free Strawberry Cupcakes
- Fudge Chocolate Avocado Brownies
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