May is a celebratory month at my house: warmer weather, Mothers’ Day, end of school, birthdays, etc. Not that I need an excuse to make some treats, but I’m starting the month with some flourless chocolate chip cookies. These might look like your typical cookie, but they are not. These are soft and chewy cookies that stay moist on your counter for days.
These cookies are also a little bit healthier: 6 simple ingredients with no gluten, no grain, and no dairy. They are also not overly sweet. Even my kids have adjusted their taste buds to enjoy treats with less sugar. The cookies do contain coconut sugar, but it is less sweet than an equal amount of brown sugar, so keep that in mind when you’re making these. If you like your treats on the sweeter side, you may want to use brown sugar, or partial brown sugar in this recipe. The key to success with this recipe is mixing the batter well and keeping the cookies at a medium or small size.
Gluten-Free, Soft and Chewy, Flourless Chocolate Chip Cookies
Ingredients:
1 Cup Almond Butter (or other nut butter)
1 Cup Coconut Sugar (or brown sugar)
2 large Eggs
1-1/2 tsp Baking Soda
1 tsp vanilla extract
3/4 Cup Chocolate Chips (Enjoy Life Dark Chocolate Morsels is my favorite. Or, my daughter prefers to use 1/2 Cup Enjoy Life Semi-Sweet Mini Chips.)
Directions:
- Preheat oven to 350 F. Line cookie sheet pan with a sheet of parchment paper.
- In a large bowl, mix together almond butter and coconut sugar until well blended.
- Then add the eggs and continue to mix until thoroughly combined.
- Next, add in the baking soda and vanilla extract, and mix.
- Finally, stir in the chocolate chips. The dough will be thick, smooth, and sticky, almost like a dark caramel.
- Use a small cookie scoop (or heaping teaspoonful) to create even scoops of dough, and place them on the parchment-lined cookie sheet about 1-2″ apart. The batter should be enough to make 36 cookies.
- Bake the cookies in the oven at 350 F for 9-10 minutes.
- Once baked, let the cookies cool completely before removing from the cookie sheet. Or, just slide the cookies with the parchment paper off the cookie sheet onto a cooling rack. Let them cool completely before moving them from the parchment paper.
Celiac Family’s Menu Plan this week:
Monday: Rotisserie Chicken, Roasted Baby Potatoes, Veggie Apple Salad
Tuesday: leftovers
Wednesday: Grilled Lamb Chops, Roasted Cauliflower and Broccoli
Thursday: Parmesan Chicken Nuggets, Roasted Cauliflower, Asparagus
Friday: Thick-Crust Pizza, Spinach Salad
Saturday: Chicken Fajitas, Corn and Black Bean Salad
Mothers’ Day: Eating Out
Need more menu ideas?
- Visit our schedule past menu swaps with lots of great menu ideas and a wide variety of food themes to inspire you for months.
- Laura at Orgjunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
- Or, check out some of my past menu plans.
Share your own gluten-free menu:
You are welcome to join us at any time. Email your menu link to me to be included in future menu posts, or simply leave a link to your menu in the comments section below. It’s always great to share new gluten-free meal ideas.