Gluten Free Chocolate Chip Cookies

Soft and cakey in the middle and lightly crisp around the edges, they’re made with almond flour, giving them a boost of protein and other nutrients. Almond flour’s natural sweetness combined with extra vanilla and a mere quarter-cup of honey eliminates the need for extra sugar. Choosing bittersweet over semi-sweet chocolate chips gives them a deeper, richer taste. A pinch of sea salt sprinkled on while the cookies are hot intensifies those natural flavors and adds a touch of crunch. Makes 16-18 – Susan Puckett

Ingredients

• 2 cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter, room temperature
• ¼ cup raw honey
• 1 large egg
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• ½ cup bittersweet chocolate chips (gluten-free if you choose)
• Flaky sea salt (optional)

Instructions

1. Whisk together the almond flour, baking soda, and salt in a medium bowl. 
2. Whiak together the butter and honey in a large bowl. Then whisk in the egg, cream, and vanilla until well blended. 
3. Stir in the flour mixture with a wooden spoon to combine. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Preheat the oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper. 
5. Portion out the dough using a one-ounce scoop onto the prepared sheet pan or pinch off bits of dough and roll into 2-inch balls. (You should have 16 to 18 balls.) Then flatten the balls slightly with the palm of your hand. 
6. Bake the cookies until they are golden brown around the edges and puffed in the middle, about 15 minutes. Remove from the oven and let rest in the pan for 5 minutes. If desired, sprinkle each with a pinch of flaky sea salt while they’re still warm. Then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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