gooey gluten-free chocolate chunk cookies
Didn't think I'd love a flourless cookie as much as I do these. Whaddaya know about that?
Ingredients
- 1 stick butter, softened
- 3/4 cup coconut sugar (or dark brown sugar)
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter and coconut sugar until fluffy, about 2-3 minutes. Beat in the egg until fully incorporated, then the vanilla. Add the almond flour, protein, baking soda, and salt. Mix until just combined. Fold in the chocolate chips or chunks.
- Scoop heaping 1 tablespoon sized balls of dough onto the prepared baking sheet. Bake for 8 minutes, then remove from the oven and tap firmly on the counter 2-3 times. Return to the oven for 4-6 minutes longer. Let cool on the baking sheet - the cookies will continue to bake as they sit. Enjoy immediately, or cover and store at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
*Protein: I used Bob's Red Mill unflavored hemp protein, but you can use what you enjoy most. Keep in mind the type (whey vs. pea vs. hemp, etc.) might impact the final texture. I recommend an unflavored variety, but vanilla works well also.