Chocolate Chip Cookies

Lighter Chocolate Chip Cookies that are soft, chewy, and absolutely satisfying with gooey chocolate chips in every bite! These gluten-free cookies are made with wholesome ingredients and use zero oil or refined sugar for the reliable sweet treat!

These are hands down the absolute BEST chocolate chip cookies! Soft and chewy on the inside with crisp edges and gooey chocolate chips in every bite. These cookies are also quick and straightforward to make with no chilling necessary so you can whip these right up and satisfy that sweet tooth in just minutes! Everyone needs a lighter cookie recipe in their arsenal and this one definitely

To Store: These cookies will last at room temperature stored in a sealed, airtight container on the counter for 3 to 4 days. You can also store these in the refrigerator to keep them longer for up to 7 days.

What goes in

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1/4 cup almond butter
• 1 egg
• 1/3 cup cane sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 3/4 cup chocolate chips
• Flaky sea salt, for sprinkling after baking

How it comes together

1. Preheat oven to 350 degrees F.
2. In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter, almond butter, egg, sugar, maple syrup, and vanilla extract until smooth and combined. In a separate bowl, whisk together almond flour, coconut flour, baking soda and salt.
3. Pour the wet ingredients in with the dry ingredients and mix with a spatula until all combined then gently fold in the chocolate chips.
4. Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet lined with parchment paper or silpat baking mat (you should get about 20 cookies) and press down on the tops of the cookies to flatten them a bit.
5. Bake cookies in the oven for 13 to 15 minutes until cookies are slightly golden and edges are crisp.
6. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely and sprinkle with flaky sea salt (highly recommend this!)