Ingredients for Wheat Free Chocolate Chip Cookies
- spelt flour (not used in recipe)
- 3/4 cup granular fructose (substituting light brown and granulated sugars)
- 1 large egg equivalent of egg substitute
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- light oil (not used in recipe)
- pure maple syrup (not used in recipe)
- unsweetened applesauce (not used in recipe)
- water (not used in recipe)
- 1 cup chocolate chips
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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How to Make Wheat Free Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them as oven temperatures can vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
42g
Fat
1g
Carbs
4g
