1/2 cup (100 g) granulated sugar*
4 tablespoons (56 g) unsalted butter (or virgin coconut oil), melted
1/4 cup (55 g) packed light brown sugar*
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 3/4 cups (196 g) blanched finely ground almond flour or cashew flour
3 ounces miniature chocolate chips
1 to 2 tablespoons milk (any kind)
1 to 2 tablespoons (9 to 18 g) tapioca starch, superfine white rice flour or sweet white rice flour (optional)
*Both sugars together can be replaced with 1 cup (160 g) granulated coconut palm sugar, ground into a fine powder in a food processor, spice grinder or simple blender.
Line a rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the granulated sugar, melted butter, brown sugar, vanilla and salt, and mix to combine well. Add the almond flour, and mix to combine. The mixture will seem crumbly. Add the chocolate chips and mix until evenly distributed throughout.
Add milk by the teaspoonful, mixing to combine after each addition, until the dough begins to clump and come together. For a slightly firmer cookie dough, add up to 2 tablespoons of the optional tapioca starch, rice flour or sweet white rice flour and mix to combine.
Scoop the dough (I used a #50 ice cream scoop) onto the prepared baking sheet. Roll each piece into a round and replace on the baking sheet. Place the baking sheet in the refrigerator for an hour or in the freezer for about 20 minutes or until mostly firm. Store in a sealed container in the refrigerator or freezer. The cookie dough will not freeze solid. Serve chilled.
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