I’ve now made this recipe about a dozen times, but the cookies keep coming out thin and crunchy. So today I adjusted the proportions, and they turned out so much better! Still gluten-free, almost vegan with suitable substitutions, and oh, so delicious!
Prep time is 20 minutes, cooking time is 14 minutes, and this quantity makes about 20 cookies.
150g ¾ (¾ cup) organic light brown sugar
120g (1 stick) unsalted butter, at room temperature
1 medium egg (or you can use a ‘flax egg’)
30g (1/3 cup) almond flour
170g (1 1/3 cups) gluten-free flour mix
1-2g (½ tsp) xanthum gum – available at your local health store or Target
2g (½ tsp) baking powder
2g (½ tsp) baking soda
1 tsp vanilla essence
A generous pinch of salt –1-2g
And, of course, 150g (6 oz) chocolate chips, or whatever quantity works best for you!
Using an electric mixer, beat the sugar and butter until fluffy. Add the egg and beat again. Add all the other ingredients; beat thoroughly, adding just enough liquid to make a batter. Stir in the chocolate chips. Let the batter rest while you prepare the oven and baking sheets.
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment. Use a medium-sized portioner or ice-cream scoop to make 1½” balls, laying them out on the baking sheet with 2” between each to allow for spreading). I find ten per sheet works well.
Slide the cookies sheets into the oven and bake for 14 minutes total, swapping their location at the 7-minute mark. The cookies should be golden-brown around the edges but still slightly soft.
Cool on a baking rack – or eat warm with a dollop of ice cream. Personally, I love Talenti’s dairy-free coffee sorbetto (and I use the clean empty containers to store yarn!) However, high-quality vanilla ice cream would also go well with these cookies.
Store in an airtight container; I usually put them in the fridge so that I’m not as easily tempted. You can also freeze these cookies with great results, and thaw them for 15 seconds in the microwave to eat warm!
Tip: Letting the batter sit for 15 minutes while you prepare the pans and heat the oven leads to a softer texture – the almond flour soaks up the moisture, you see.