Gluten-Free Chocolate Chip Cookies

by in Desserts, Recipes September 12, 2020
  • 1/2 cup organic creamy almond butter
  • 1/3 cup coconut oil, melted
  •  4 tablespoons pure maple syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cup almond meal (or Bob’s Red Mill GF Baking Flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink salt
  • 1 1/2 cups dark chocolate chips
  • Sprinkle of Maldon sea salt flakes


  1. In a large bowl combine the almond butter, coconut oil, maple syrup, egg, and vanilla. Whisk until combined completely.
  2. Add the almond meal, baking soda, and pink salt and stir until just combined. Fold in the chocolate chips.
  3. Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
  4. When you’re ready to make the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out rounds, two inches apart.
  5. Bake for 10 to 12 minutes – taking them out when the edges are golden brown and the centers have puffed up.
  6. Sprinkle with sea salt flakes.