Chocolate Chip Gluten-Free Levain Bakery Cookies Recipe
Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 2/3 cup coconut sugar
- 2 eggs
- 3-1/2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup mini-chocolate chips
Instructions
- Preheat your oven to 375°F (180°C). Line a cookie sheet with parchment paper and set it aside.In a large mixing bowl or stand mixer bowl, add the coconut oil (it can be solid or melted), maple syrup, vanilla extract, almond extract, and coconut sugar. Mix well until the sugar is dissolved. Add the eggs and mix until well-combined.
- Add the dry ingredients, including almond flour, tapioca flour, baking soda, and salt. Mix until a thick, cookie dough-like consistency forms.Gently fold in the mini-chocolate chips.
- Using a cookie scoop or a spoon, drop rounded scoops of dough onto the prepared baking sheet, leaving some space between each cookie.Wet your fingertips and gently shape each cookie, leaving it higher in the center for a chunkier cookie. Add a few more chocolate chips to the top of each cookie and lightly sprinkle with flaky sea salt.
- Bake for 12-15 minutes or until the edges are golden brown. Allow to cool before enjoying!
Video
Did you make this recipe?Please let me know in the comments below how it turned out :)