I am still on the quest to perfect a gluten-free chocolate chip cookie. These are getting there! My goal is to figure out how to make the cookies more GOOEY and creamy rather than cake-like. These cookies are made only with almond flour, protein powder, and a handful of other ingredients. They are incredibly satisfying! I added a touch of peanut butter to try and get a more gooey cookie, and the subtle flavor is lovely! You could also sub almond butter or cashew butter, or even tahini instead though!
I add 1 whole egg + 1 egg yolk because that is supposed to help with the gooey-ness of the gluten-free cookie. I also used baking soda rather than powder as this, too, helps prevent too much cakey-ness.
- 1/2 cup almond flour (you could try regular wheat flour too or gluten-free flour – whatever you have on hand, though I can’t say it will turn out the same)
- 1/2 cup vanilla protein powder (I use whey; if you do not have protein powder simply do more flour – such as closer to 1 cup flour)
- 1 large whole egg + 1 egg yolk
- 1/2 cup melted butter OR melted and cooled coconut oil (I ended up trying a mix of both and I used Kerrygold butter)
- 1 tbsp creamy, drippy peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup coconut palm sugar (you could also do maple syrup)
- 1/2 cup chocolate chips (I used dark chocolate)
METHOD (makes about 12-14 cookies)
Preheat oven to 375. Take a baking sheet and place parchment paper on top. Now take a large mixing bowl and add your dry ingredients: flour, protein powder, baking soda, salt, sugar. In a medium sized bowl whisk your eggs with the cooled butter (or coconut oil), peanut butter, vanilla. Then add the wet to the dry, and mix until a dough-like consistency forms. Lastly add your chocolate chips. Now, spoon the batter onto the baking sheet.
Bake cookies for about 10-11 minutes – pull out of the oven and sprinkle with pink salt. Let cool 5-10 minutes before eating.
Enjoy these guilt-free cookies!