Nearly No Fat Chocolate Chip Cookies Gluten Free Option Recipes

NEARLY NO FAT CHOCOLATE CHIP COOKIES - GLUTEN FREE OPTION

Steps:

• Preheat oven to 350. Prepare a baking sheet with parchment paper, a non-stick spray or silicone sheets. These tend to stick a bit.
• In a mixing bowl combine the first four ingredients. Mix well.
• In a small bowl add all the rest of the ingredients except the chocolate chips. Stir to combine.
• Add dry mixture to the applesauce mixture. Stir just to combine. Fold in chocolate chips.
• **Note ~ When using gluten-free flours some may result in a dough that is too "runny" so add 2-3 tablespoons more flour. More than that may alter the recipe.
• Using a small or medium-size cookie scoop, drop batter onto prepared baking pans.
• Bake for 13-14 minutes, oven times may vary. If you decide to make smaller cookies, bake for about 10 minutes.
• If they overcook I feel they become too firm. Let cookies sit a minute or two and move to a wire rack...or eat a few!

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 400F/200C, and line two baking sheets with parchment paper. In a medium bowl, whisk together the melted butter, coconut sugar, egg, and vanilla extract, until smooth.
• Add the almond flour, salt, and baking soda to the bowl, then stir to combine. Fold in the chocolate chips.
• Using a medium cookie scoop (1 ½ tablespoons) dollop 18 cookies on the baking sheet. Use your fingers to flatten the dough into cookie shape, as the cookies will not flatten much on their own while baking.
• Bake for 10-12 minutes, or until the cookies are slightly golden on the edges.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• 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.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• 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.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 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.
• Gently press the cookies down slightly with your fingers until about 1 1/2 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.