I constantly crave cookies. Every. Single. Day. After years of playing with different recipes for the perfect cookie, I can confidently say that this is it! These cookies are gluten free, dairy free, and totally delicious. It kinda stinks that you have to place the batter in the fridge for a half hour (oh, gluten free baking), but other than that they are super simple to throw together and bake. They’re soft, chewy, a little crisp in some spots – just perfect!

Perfect Chocolate Chip Cookies

Ingredients:
(Dry)
1 1/2 cups almond flour
1 tsp cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt
(Wet)
1 whole egg
2 tablespoons coconut oil (melted)
1/2 teaspoon vanilla extract
1/4 cup maple syrup

1/2 cup chocolate chips (I prefer Enjoy Life)

Directions:
In a bowl, mix together dry ingredients: almond flour, baking soda, and sea salt.
In a separate bowl mix together wet ingredients: melted coconut oil, vanilla extract, maple syrup, and egg.
Incorporate wet ingredients into dry ingredients, then stir in chocolate chips.
Preheat oven to 350 degrees and refrigerate the batter for 30 minutes.
Once the 30 minutes are up and oven is heated, line a cookie sheet with parchment paper and roll your dough into 1-inch balls. Bake for about 8 minutes, take them out, and slightly flatten them with the back of a spatula. Put them back in the oven for about 10-15 minutes (time depends on your oven) or until golden brown.
Remove from the oven, set on the counter to cool, and attempt to wait before eating. Cooling is crucial, especially with GF cookies.

Notes: You don’t have to mention that these cookies are GF to others – they are that good that most can’t tell! Also, baking with parchment paper makes life in the kitchen so much easier.  It results in cookies that slide right off the sheet and requires no clean up because you just crumble up the paper and discard.