Gluten-Free Chocolate Chip Cookies Featuring Almond and Coconut Flour
We love trying out different chocolate chip cookies and this version by Erica Kerwien is from her new book, The Healthy Coconut Flour Cookbook. It combines a blend of coconut flour as well as almond flour for a delicately textured cookie that is suitable for gluten-free diets. If you use the recommended coconut sugar, the cookie will be very gently sweetened, while the cane or maple sugar makes for a sweeter result. Erica has also brought us her version of Silver Dollar Pancakes.
The Healthy Coconut Flour Cookbook: More than 100 *Grain-Free *Gluten-Free *Paleo-Friendly Recipes for Every Occasionby Erica Kerwien. Published by Fair Winds Press, 2014. Images by Erica Kerwien.
Gluten-Free * Grain-Free * Dairy-Free Option * Paleo * Egg-Free Option
Want fresh-baked chocolate chip cookies anytime? Just make the dough and freeze it; then shape them by hand. Or, if you want to bake them now, roll about a tablespoon of dough in your hands, place the ball on the baking mat, and flatten it with your palm to shape the cookie; repeat for each cookie.
I like to use coconut sugar, which is a lower glycemic sweetener than regular granulated sugar, but you can substitute another granulated sugar such as whole cane sugar or maple sugar.
- 1⁄4 cup (57 g) unsalted butter, softened, or coconut oil, palm shortening, or ghee
- 1⁄4 cup (30 g) coconut sugar, or whole cane sugar or maple sugar
- 1 tablespoon (20 g) honey or maple syrup
- 1 large egg
- 2 teaspoons (28 ml) vanilla extract
- 11⁄2 cups (144 g) blanched almond flour
- 2 tablespoons (13 g) coconut flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup (84 g) chocolate chips
- Add the butter, sugar, honey, egg, and vanilla to a bowl and mix until well blended. A stand or handheld mixer works well. This mixture won’t become creamy.
- Whisk the almond flour, coconut flour, baking soda, and salt together in a separate bowl, then add it to the wet batter and mix well. Stir in the chocolate chips.
- At this point you can freeze the dough then slice it, or skip ahead and preheat the oven, shape the dough by hand, and bake. To freeze the dough so the cookies are sliceable, scrape the batter out of the bowl and onto a piece of parchment paper. Wrap and roll the dough into a round log. Twist the ends of the paper to push the dough closer together and to close each end.
- Freeze or chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C, or gas mark 4).
- Unroll the dough, slice the cookies about 1⁄4 inch (6 mm) thick, and place them on baking sheets lined with parchment paper or on a nonstick baking mat. Space them about 1⁄2 inch (13 mm) apart, since they don’t spread while baking.
- Bake for 12 to 15 minutes, or until they are just starting to turn golden.
- Store the cookie dough tightly sealed in the freezer for several months.
Egg-Free and Dairy-Free Options
- To make this egg-free, replace the egg with 1 tablespoon (7 g) flaxseed meal + 3 tablespoons (45 ml) water. Mix, let sit for a minute, then add it to the batter. To make this dairy-free, use coconut oil or palm shortening in place of the butter or ghee.