Gluten Free Chocolate Chip Cookies

Whether you are making these gluten free, sugar free, high protein cookies for your picky husband or your picky teenager, these cookies are sure to please!

Chocolate chip cookies are my husband's favorite cookie. Whenever I would make chocolate chip cookies for my daughter for sleepovers, I watched my husband struggle with his self-control, trying to avoid eating all the cookies while they were still on the cooling rack.

Sadly, all of my attempts at cookies were heavy and crumbly. One day, when I was at my wit's end trying to figure out how to make a cookie that actually had a chewy texture, I stared blankly at the back of the bag of xanthan gum. I had used xanthan gum in gravy's before to thicken them and a chart on the back of the bag stated that it could also be used in cookies! With lots of trial and error, I finally found a recipe that I am proud of and my husband loves!

Ingredients:

• Vanilla Protein Powder

• Almond Flour

• Xanthan Gum

• Baking Soda

• Butter

• Monk Fruit Sugar

• Egg

• Sugar Free Chocolate Chips

Instructions:

Preheat your oven to 350º and line a cookie sheet with a baking mat or parchment paper.

In the bowl of a stand mixer or in a medium bowl cream the monk fruit sugar and the butter together. it's important to take your time on this step. I creamed the butter for 4 minutes to make sure that the butter/sugar mixture was well incorporated and fluffy.

Add the egg to the butter/sugar mixing well to combine. It is helpful to make sure the egg is a room temperature for this step. Mixing in a room-temperature egg will prevent the butter from forming butter “pearls”, which will make it difficult to get a smooth cookie dough. Once again, take your time with this step and make sure that the egg is well incorporated into the butter mixture.

In a small bowl, mix almond flour, protein powder, xanthan gum, and baking soda with a wire whisk. The xanthan gum will give the cookies a texture closer to cookies made with regular flour and the protein powder will help to make the cookies a little less dense.

Slowly add the flour mixture into the butter mixture. If you rush this step you could end up with all the flour on your counter instead of in your mixing bowl.

Add the chocolate chips into the dough, folding them in with a spatula until the chips are mixed in well.

Refrigerate the cookie dough for at 30 minutes to let the dough rest. Drop the cookie dough onto a baking sheet by the tablespoon and bake for 8-10 minutes. Watch the cookies carefully as they burn easily. Once the edges of the cookies are turning golden, remove from the oven and let set for 3 minutes before moving them to a wire rack to cool completely.

Serve with milk and indulge in your chocolate chip cookie cravings!

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Chocolate Chip Cookies:

• 1 cup almond flour

• ½ cup vanilla protein powder

• ¼ tsp xanthan gum

• 1 tsp baking soda

• 1 stick of butter, softened

• ¼ cup monk fruit sugar

• 1 egg

• 1 cup chocolate chips

1. Preheat the oven to 350º and line a cookie sheet with a baking mat or parchment paper.

2. In a large bowl, or the bowl of a stand mixer, cream together the sugar and butter.

3. Once the butter is fluffy, add the egg and mix until fully incorporated.

4. In a small bowl, mix the flour, protein, xanthan gum and salt together using a wire whisk.

5. Slowly add the flour mixture into the butter mixture.

6. Using a rubber spatula or a wooden spoon, fold the chocolate chips into the mixture, making sure that the chocolate chips are thoroughly distributed into the batter.

7. Refrigerate for at least 30 minutes before dropping the dough by the tablespoon onto the cookie sheet.

8. Bake in the oven for 8-10 minutes or until the edges of the cookie are beginning to brown. Cool on the cookie sheet for 3 minutes before moving to a cooling rack.

9. Serve with milk or enjoy them on their own!

This recipe makes 21 delicious cookies.

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Please share this with recipe with the chocolate chip cookie lovers in your life! See you soon!

~Rebecca