For my 100th recipe, I needed something celebratory. I debated between chocolate and artichokes, cake or a dip. And then I knew. What’s not to celebrate about gluten free chocolate chip cookies that are actually crispy and delicious and a little healthier than the regular variety.
Let’s face it- it stinks being gluten free sometimes. You feel deprived a lot. You always have to look at labels and be on top of it. Eating out or going to parties can be full of anxiety. So we gluten free folks deserve a really good chocolate chip cookie recipe in our lives. We do. And here it is.
These cookies are made of a mix of almond flour, teff flour and a sorghum flour. Teff flour is an ancient grain about the size of a poppy seed and is packed with protein, calcium and iron. It adds a great nutty flavor to the recipe and is easy to grind into a flour using a coffee grinder.
I made an icebox cake out of these cookies for Max’s last birthday and he loved it. They are also great cookies to use for ice cream sandwiches! And perfectly perfect on their own too.
Cheers to a crispy and delicious gluten free chocolate chip cookie! But if you are more of a brownie person, try this gluten free brownie recipe.
- 1/2 cup ground teff flour
- 1/2 cup almond flour
- 1/2 cup sorghum flour (or any GF flour blend)
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 stick organic butter, room temperature
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
Preheat over to 350. Prepare 2 cookie sheets with parchment paper
In a large bowl, mix the first 5 ingredients together. In the bowl of a stand mixer, add the butter and sugar and mix until creamy. Add the egg and vanilla and mix for another minute or two. Slowly add the dry ingredients and mix until well combined. Stir in the chocolate chips.
On the prepared cookie sheets, Scoop out 1 tbsp of dough for each cookie. (for small cookies, use a tsp scoop). Bake for 12-15 minutes, until golden brown. Cool and serve.