Gluten Free Chocolate Chunk Cookies
Every home needs a go-to cookie recipe and these gluten free chocolate chunk cookies are ours. They are gooey on the inside, perfectly sweet, and so easy to make!
Yield: 12 cookies
Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a small bowl, combine the flaxseed with water. Refrigerate for 5-10 minutes or until gelled.
In a large bowl, combine the almond butter, vanilla, coconut sugar, and flax mixture. Stir until well combined.
And the oat flour, baking soda, baking powder, and salt. Stir until just combined. Mixture will be very thick. Gently stir in chocolate chunks.
Roll dough into 12 balls, place on parchment-lined baking sheet and gently press to for thick disks.
Bake cookies for 10 minutes, remove from oven, and let rest until firm—they will be gooey at first.
Leftovers will keep in airtight container for up to 3 days or refrigerated for a week.
*I love using roasted almond butter when I make these cookies. However, you could use any type of nut butter you like—just be aware that the flavor may change slightly depending on the nut.
If you are nut-free, I’d suggest using sunflower seed butter—I haven’t tested it, but have found the flavor and texture of “sun-butter” to be compatible with most nut butters!
Nutrition information is a rough estimate of 1/12 of the entire recipe.
Serving: 1g | Calories: 150kcal | Carbohydrates: 18.5g | Protein: 3.7g | Fat: 8.5g | Saturated Fat: 1.9g | Sodium: 86mg | Fiber: 2.6g | Sugar: 11.4g