Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies
Indulge in the rich, chewy goodness of these Tasty Gluten, Rice, Corn, and Potato Free Chocolate Chip Cookies! Made with nutrient-packed almond flour and a hint of coconut flour, these cookies are the perfect allergen-friendly treat for those avoiding common grains and starches. Sweetened naturally with coconut sugar and maple syrup, they deliver the perfect balance of sweetness without refined sugars. The addition of dairy-free dark chocolate chips ensures they're suitable for a wide range of dietary needs, including gluten-free and dairy-free lifestyles. Ready in just 22 minutes, these cookies feature simple, wholesome ingredients like melted coconut oil and vanilla extract, creating a satisfyingly soft texture and irresistible flavor. Perfect for a guilt-free snack or a crowd-pleasing dessert, these cookies are proof that dietary restrictions don’t have to mean compromising on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 cups Coconut oil (melted and cooled)
- 0.5 cups Dairy-free or dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir until well mixed.
In a separate large mixing bowl, whisk together the coconut sugar, maple syrup, vanilla extract, egg, and melted coconut oil until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly press down on each ball of dough to flatten slightly, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious gluten, rice, corn, and potato-free chocolate chip cookies!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 214.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 521 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
