Whole30 Gluten-Free Chocolate Chip Cookies
Indulge in the guilt-free pleasure of these Whole30 Gluten-Free Chocolate Chip Cookies, a wholesome twist on a classic favorite! Crafted with nutrient-rich almond and coconut flours, natural sweeteners like unsweetened applesauce, and creamy almond butter, these cookies are completely grain-free, dairy-free, and refined sugar-free. They feature dairy-free, sugar-free chocolate chips for a decadent touch, while melted coconut oil and a splash of vanilla extract lend an irresistible flavor. Perfectly soft and slightly chewy, these cookies come together in just under 30 minutes, making them an ideal dessert or snack for those following Whole30, paleo, or gluten-free diets. Bake up a batch and enjoy a treat that’s as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup coconut oil, melted
- 0.5 cup almond butter
- 1 teaspoon pure vanilla extract
- 0.5 cup unsweetened applesauce
- 1 large egg
- 0.75 cup dairy-free, sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk together until thoroughly mixed.
In a separate bowl, whisk together the melted coconut oil, almond butter, vanilla extract, and unsweetened applesauce until smooth.
Add the egg to the wet ingredients and continue to whisk until well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough forms. Be careful not to overmix.
Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon as the dough won't spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.5 g | 453% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 88.0 g | 314% | |
| Total Sugars | 27.8 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 906 mg | 70% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2131 mg | 45% | |
*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.
