Gluten-Free Chocolate Chip Cookies

when using a smaller scoop, it’s very easy to overcook!! only bake for 14 mins not 18 and take out when they look underbaked!!

Delicious. I would definitely make this again.

Step 1 Heat the oven to 350 degrees. Line two baking sheets with parchment paper. Step 2 In a medium bowl, whisk the almond flour, salt and baking soda to combine. Step 3 Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes. Step 4 Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine. Step 5 Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous. Step 6 Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3½ ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread. Step 7 Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

1/2 tsp xg 1/2 divided sunset flo 1/2 almondur Pink salt 3/4 c brown sugar 1/4 c sugar