Gluten Free Chocolate Chip Cookies

Photo: Cooking Gluten Free

Ingredients

2 cups blanched almond flour

1/2 cup tapioca flour or arrowroot flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup Soy Free Earth Balance butter, room temperature

1/2 cup agave nectar

1 tablespoon vanilla extract

1 egg

1 cup dairy free chocolate chips

Preparation

Preheat oven to 350 degrees.

Set out butter to bring to room temperature.

In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

Beat butter on medium-high until light and fluffy.

Add in the egg, vanilla, and agave. Beat until well combined.

Pour the wet ingredients into the dry ingredients and stir well.

Fold in the chocolate chips.

Line a baking sheet with parchment paper and grease with gluten free nonstick spray.

Using no more that 1 Tbsp. of batter, form cookies on parchment paper and space at least 2 inches apart.

Bake for 7 to 10 minutes.

Cool completely.

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About

These chocolate chip cookies are gluten, dairy, soy, and sugar free --- but they are oh so good! What surprised me most about these chocolate chip cookies were how soft, light, and tender they turned out. Not even to mention the taste. They tasted like they were packed with butter and sugar when in fact they were made with agave syrup, vegan butter, and the very nutritious almond flour.
**Note-Only very finely ground blanched almond flour will work, I used the Honeyville brand