Gluten Free Butterless Chocolate Chip Cookies Recipe
Out of all of my memories of childhood, warm chocolate chip cookies were in the top 5!I have made hundreds of different chocolate chip cookie recipes over the course of my life and these Gluten Free Butterless Chocolate Chip Cookies are the best cookies!They turn out to be a cross between chewy cookies with a little bit of cake cookie thanks to the addition of Nutiva Palm Shortening.
Equipment
- cookie scoop
- flat cookie sheet
- parchment paper or a silpat mat
Ingredients
- 1/4 cup Nutiva Palm Shortening *you can use vegan butter or coconut oil that is solid at room temperature
- 1 large egg
- 2 tbsp monkfruit sweetener/or erithrytol *I used Trin Healthy Mama Super Sweet which already has stevia in it. So omit the extra stevia.
- 2 tbsp Keto Brown Sugar/Sugar Free Brown Sugar *you can alternately use coconut sugar
- 1/2 tsp Nu Naturals Pure Stevia Powder *only use this extra stevia if your monkfruit/erythritol does not have it added
- 1/4 tsp maple extract *Trim Healthy Mama is my favorite brand.
- 2 tsp vanilla extract
- 1 1/2 cup almond flour *Bobs Red Mill is my favorite
- 2 tbsp coconut flour *Bobs Red Mill is my favorite. Nutiva is a good brand too!
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup sugar free chocolate chips *use regular chocolate chips or whatever additions you would like to add.
Instructions
- Preheat your oven to 350F. Prepare your baking sheet by lining it with parchment paper, then set aside.
- In a medium bowl whisk together the dry ingredients of almond flour, coconut flour, baking soda and sea salt. Set aside.1 1/2 cup almond flour, 2 tbsp coconut flour, 1/2 tsp baking soda, 1/2 tsp sea salt
- Now get a food processor and add in the shortening and egg. Pulse it a few times until the shortening and egg meld together. Scrape the sides of the bowl and continue.1/4 cup Nutiva Palm Shortening, 1 large egg
- Add in the monkfruit sweetener, brown sugar and additional stevia if you are not using the Trim Healthy Mama Super Sweet. Pulse three or four times until it is mixed in with the shortening and egg.2 tbsp monkfruit sweetener/or erithrytol, 2 tbsp Keto Brown Sugar/Sugar Free Brown Sugar, 1/2 tsp Nu Naturals Pure Stevia Powder
- Now add in your maple extract and vanilla extract. Pulse again three or four times.1/4 tsp maple extract, 2 tsp vanilla extract
- Scrape the sides of the bowl then add the dry flour mixture to the wet ingredients. Pulse again three or four times until it forms a dough that collects into a ball.
- Transfer your dough to a large bowl and stir in with a wooden spoon. Now stir in your favorite sugar free dark chocolate chips or sugar free chocolate chunks with a spoon.1/3 cup sugar free chocolate chips
- Using a cookie scoop, scoop out small balls of dough onto the pan. Since they will not spread too much while baking, gently press down to a 1/2" thickness with the flat bottom of a glass jar or cup. If you find that it is sticking, grease it or dip in water before pressing the dough down.
- Now bake your delicious chocolate chip cookies for 15-18 minutes at 350F. They will still remain light and will not get a golden brown color that you are used to. Do not increase the bake time or they will turn hard. The only way to get a golden brown color is if you use coconut sugar instead of the sugar free dark brown sugar.
- Watch for crispy edges to give you an indicator that the cookies are done. Once the time is up, let them cool on the baking tray for 5 minutes before transferring to a wire rack. Letting the baked cookies rest on the cooling rack a few minutes will help prevent the cookies from crumbling apart.
- Once they are cool they will stay fresh on the counter up to 1 week in an airtight container.
Notes
- If you do not have a food processor, you can try blending in a blender. It will probably only work if you have a high speed blender that can handle the tough dough.
- Try purchasing an almond flour blend that includes finely ground almond flour if you want to try the stand mixer way. You will take the Nutiva Shortening and cream it with the sweeteners first. Then add in the extracts and egg. Once combined add in the dry mixture and proceed with the recipe as listed.
- You can easily change up the flavor of these cookies when you use different mix-ins like white chocolate chips, vegan chocolate chips, chopped nuts or your favorite sugar free candy.
- Instead of making smaller cookies, combine two scoops and use them to make jumbo ice cream sandwiches! The texture of these homemade cookies lend well to holding up in the freezer. Thaw your favorite ice cream until you can easily scoop it out and press between two gluten free chocolate chip cookies. Wrap in plastic wrap then re-freeze up to 3 hours. You can also dip the edges in sprinkles or additional chocolate chips if you want to.
- Prepare the cookies up to the point of baking but instead of baking, place the cookie dough balls that are on the sheet in the freezer. Freeze for 3 hours then pull the cookie dough off of the pan and put them in a freezer bag. To bake, pull the cookie dough balls out of the freezer, place on the parchment lined pan, then let them sit at room temperature for 10-12 minutes. This gives the dough enough time to thaw so you can press them down to the proper thickness. If you do not take this step of a quick thaw and then pressing, they will not turn out.
Nutrition
Calories: 115kcalCarbohydrates: 7gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 151mgPotassium: 7mgFiber: 2gSugar: 1gVitamin A: 23IUCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!