Gluten Free Chocolate Chip Cookies That Meet ‘Ashley’ Standards!

 

Gluten free chocolate chip cookies that meet even MY exacting standards!!

The secret is you’ve got to let the dough SIT.

That way the almond flour really has time to absorb the butter and egg, which will keep your cookies from being grainy. I let mine chill in the fridge for a whole two DAYS. Seriously.  And they turned out great!

INGREDIENTS

3/4 c. (1 1/2 sticks) melted butter, cooled 

1/2 c. packed brown sugar 

1/2 c. granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2 3/4 c. almond flour

1/2 c. cornstarch

1/2 tsp. baking soda

3/4 tsp. kosher salt

1 1/4 c. chocolate chips

DIRECTIONS

1. In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.
2. In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. Fold almond mixture into butter mixture until just combined. Fold in chocolate chips.
3. Cover. Chill in the refrigerator at least overnight. I chilled mine two days.
4. When ready to bake, preheat oven to 375°. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets.
5. Bake until edges are golden and center is just set, 10 to 12 minutes.

Yield: 3 dozen