I know what you’re thinking and yes, it is possible to make a gluten-free and sugar-free cookie taste good. Like, really good. There’s just something about a fresh chocolate chip that makes me so happy. Maybe I’m bias, but I think that my mom made the best chocolate chip cookies growing up. They were always the perfect balance of sweet and salty and jussstttt chewy enough. The only issue with a good chocolate chip cookie is that I have a hard time eating just one..or two. This recipe is a bit more clean with the healthy fat being almond butter instead of actual butter, monkfruit sweetener in place of sugar, and almond flour instead of all purpose flour. The ingredients are a bit healthier so that you can eat more than one without feeling guilty or having the sugar crash afterwards.
2 cups almond flour
1/2 cup arrowroot flour
1 cup and 2 tbsp monkfruit
1 tsp sea salt
1 tsp baking soda
1/2 cup and 2 tbsp coconut oil, melted
1/2 cup almond butter (preferably one that doesn’t have any added sugars)
2 free range eggs
2 1/2 tsp vanilla extract
3/4 cup chocolate chips (I use Lily’s dark chocolate chips because they don’t contain any sugar)
1) Preheat oven to 350 degrees F and grease two baking sheets.
2) Melt the coconut oil, either over the stove or in the microwave and set aside to cool.
3) Add the almond flour, arrowroot flour, baking soda, and salt to a large bowl and stir until thoroughly combined.
4) Combine the monkfruit sweetener, melted coconut oil, almond butter, eggs, and vanilla in a separate mixing bowl. Once combined, add the wet mixture to the mixing bowl with the dry ingredients. Stir until thoroughly combined.
5) Fold the chocolate chips into the dough.
6) Roll cookies into medium sized balls and place on the baking sheet about 1.5-2 inches apart, giving them room to spread. You should come up with about 24-26 cookies. Bake for 14-16 minutes.
7) Remove from oven and let cool for a few minutes before removing to a cool rack or plate.