Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies could be just the gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe you've been looking for. This recipe serves 14 and costs 40 cents per serving. This side dish has 150 calories, 4g of protein, and 13g of fat per serving. A mixture of unsalted butter, kosher salt, dark chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 295 foodies and cooks. It is brought to you by Healthy Recipes. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Chocolate Chip Cookies (Grain Free, Gluten Free, Paleo, Primal), Gluten-Free, Dairy-Free Chocolate Chip Cookies, and Chocolate Chip Cookies (Dairy Free/Gluten Free) are very similar to this recipe.

Servings: 14

Preparation duration: 70 minutes

Cooking duration: 20 minutes

 

Ingredients:

1½ cups almond meal

¼ teaspoon baking soda

½ cup (84 grams) dark chocolate chips (60% cacao)

1 large egg

¼ teaspoon kosher salt

6 tablespoons unsalted butter, soft

1 teaspoon pure vanilla extract

Equipment:

baking paper

hand mixer

baking sheet

oven

ice cream scoop

spatula

Cooking instruction summary:

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.Using an electric mixer, mix together the butter and sugar until creamy. Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt.Gradually mix in the almond meal, ½ cup at a time, until well-blended.Using a spatula, fold in the chocolate chips.Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.Bake 20-25 minutes, or until golden, and lightly browned around the edges. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.

 

Step by step:


1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.Using an electric mixer, mix together the butter and sugar until creamy.

2. Add the vanilla and egg, mixing until well incorporated.

3. Mix in the baking soda and salt.Gradually mix in the almond meal, ½ cup at a time, until well-blended.Using a spatula, fold in the chocolate chips.Drop dough by rounded tablespoonfuls (I used a 2-tablespoons ice cream scoop), three inches apart, onto the prepared baking sheet. Do not flatten.Refrigerate 30 minutes – this will help prevent the cookies from spreading too much as they bake.

4. Bake 20-25 minutes, or until golden, and lightly browned around the edges. Allow to cool completely on the baking sheets, about 30 minutes. This will help achieve a crispy exterior and a chewy interior.


Nutrition Information:

Quickview
149k Calories
3g Protein
13g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
149k
7%

Fat
13g
20%

  Saturated Fat
5g
33%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
26mg
9%

Sodium
73mg
3%

Get Enough Of These
Protein
3g
7%

Fiber
1g
6%

Calcium
46mg
5%

Vitamin A
169IU
3%

Iron
0.6mg
3%

Selenium
1µg
2%

Vitamin E
0.27mg
2%

Zinc
0.26mg
2%

Vitamin B2
0.03mg
2%

Phosphorus
16mg
2%

Potassium
44mg
1%

Vitamin D
0.16µg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Related Videos:

Gluten-Free Chocolate Chip Cookies | Delish

 

The Best Gluten Free, Plant Based, Vegan Chocolate Chip Cookies || Steph & Adam

 

Chewy Fudgy Chocolate Chip Cookies | Chocolate Lover | Gluten Free

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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