Our son was diagnosed with Celiac Disease at 21 months old and has been gluten free ever since. Now at 16 years old, he has tasted his fair share of GF products and is very particular about what brands he likes. We have also made countless types of bread, cookies and baked goods for him to try and have found just a few that he really enjoys. This year he called to tell me that he had tasted the Best Gluten Free Chocolate Chip Cookies ever and that I needed to make them for him. He got the recipe from his teacher, Mrs. Brown, and I have made them several times this Summer. We felt that the cookies did not stay fresh as long as non-GF cookies, so I now freeze the batter and bake them when he wants them (see notes in recipe). I agree, they really are delicious and a perfect treat. I hope you like them as much as we do!
- 2 1/2 cups of Almond Flour
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Baking Soda
- 10 Tablespoons of Butter (melted and cooled)
- 1 teaspoon of Pure Vanilla Extract
- 1/2 cup of Real Maple Syrup
- 1 cup of chopped Dark Chocolate
- Preheat the oven to 350F.
- Line cookie sheets with parchment paper.
- In a medium bowl, stir together the almond flour, salt, and baking soda.
- In a separate smaller bowl, whisk together the melted butter, vanilla, and maple syrup.
- Pour the wet ingredients over the dry and mix until combined.
- Stir in the chunks of chopped chocolate.
- Bake for 9-11 minutes depending on oven.
- They won’t spread very much, or change color.
- Allow cookies to cool on the sheets before removing.
- Keep in an air tight container.
- They will last only a few days
Ridgely’s Notes: I use a small ice cream scoop and place the balls of batter on a parchment lined cookie sheet and place in the freezer. Once the batter balls are frozen, I remove from the freezer and place them in a Ziplock baggie in the freezer. I bake them as needed straight from the freezer. My son prefers them fresh from the oven and thinks they do not stay fresh for very long when I bake all the batter at once.