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Chocolate Chunk Cookies (Gluten Free)
There is nothing better than a sweet, salty, buttery chocolate chip cookies that just melt in your mouth. They are so soft and perfect when paired with a tall glass of milk.
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Prep Time
10
minutes
mins
Cook Time
14
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
servings
Calories
267
kcal
Equipment
Baking Sheet
Mixing Bowls
Whisk
Rubber Spatula
Ingredients
1x
2x
3x
¼
cup
ghee
½
cup
coconut sugar
2
eggs
1 ½
cup
almond flour
3
tablespoon
coconut flour
1
teaspoon
baking powder
½
teaspoon
salt
¼
cup
maple syrup
¾
cup
chocolate chunk chips
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine ghee and coconut sugar. When combined it should make a crumble texture.
Add in eggs and whisk together until a creamy texture is created.
Add in maple syrup and whisk in.
In a separate mixing bowl, mix together almond flour, coconut flour, baking powder, and salt.
Incorporate the dry ingredients with the wet ingredients in small increments, mixing well in between. Mix with a rubber spatula until well combined.
Fold in the chocolate chunks.
Using two spoons scoop about two tablespoon of dough at a time onto the baking sheet.
Bake for 14-16 minutes or until brown around the edges.
Let cool on a cooling rack for about 10 minutes and then enjoy!
Notes
Store in a tupperware on the counter for up to two weeks.
Nutrition
Serving:
2
cookies
Calories:
267
kcal
Carbohydrates:
25
g
Protein:
5
g
Fat:
18
g
Saturated Fat:
7
g
Cholesterol:
44
mg
Sodium:
192
mg
Potassium:
30
mg
Fiber:
3
g
Sugar:
11
g
Vitamin A:
48
IU
Calcium:
72
mg
Iron:
2
mg
Keyword
dairy free, dessert, gluten free, paleo
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