CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, REFINED SUGAR-FREE)

Egg-Free Chocolate Chip Cookies - Olivia Adriance

4.84 from 6 votes

CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, REFINED SUGAR-FREE)

The perfect gluten-free, dairy-free, egg-free, AND refined sugar-free cookie is within reach! Bake up a batch for yourself or friends and enjoy the taste of a gooey, irresistible chocolate chip cookie.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Chocolate chip cookies, Chocolate chip recipes, Gluten-free cookies

Servings:

Author: Olivia Adriance

Ingredients

1 cup creamy nut butter, such as cashew butter (see note 1)
½ cup coconut sugar
½ cup maple syrup
2 teaspoons vanilla extract
1 ¼ cups almond flour (see note 2)
¼ cup tapioca flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup dairy-free chocolate chips and/or chunks (I used a combo of both)
Flaky sea salt, to sprinkle

Instructions

Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
Add the wet ingredients (nut butter, maple syrup, and vanilla extract) plus coconut sugar to a medium mixing bowl. Beat with a hand or stand mixer until well combined (see note 3).
Add the remainder of your ingredients (almond flour, tapioca flour, baking powder, and salt). I like to sift the dry ingredients, but this is optional. Beat with the mixer until there are no lumps remaining.
Using a spatula, stir in your chocolate chips and/or chunks.
Scoop and roll cookie dough into 1-inch balls.
Bake for 13 minutes until the top is golden and the cookies are set in the center (they will still be quite soft).
Allow to cool on the pan on a wire rack for a few minutes. Carefully transfer the cookies to finish cooling on the wire rack.
Top with flaky sea salt and ENJOY!

Notes

Note 1: You can use other types of nut butter instead of cashew, such as almond, however the final consistency may be different. They’ll still taste great but they may be softer or chewier, depending on what type you use. If your nut butter has any oil on top, be sure to stir it thoroughly. This separation is natural, but you’ll get the most even consistency if the butter is mixed well.

Because natural nut butters vary so much in texture and oil content, different nut butters will result in different cookie consistencies. Some will be soft and pillowy, others may be a little more flat and chewy - just know you did nothing wrong and every version tastes delicious!

Note 2: Do not substitute coconut flour to almond flour as it is not a one-to-one substitute.

Note 3: If you don’t have a hand mixer or stand mixer, don’t fret! It’s a bit easier to incorporate all of the ingredients but a big spoon or spatula will do the trick too. Just make sure all the wet ingredients are fully incorporated before stirring in the dry ingredients.

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