Gluten Free Chocolate Chip Cookies (The SOFTEST EVER!)

 Serving size: 12-14 cookies. 


  • 2 eggs

  • 1/4 cup maple syrup

  • 1/4 heaping cup melted coconut oil

  • 1 tsp vanilla extract

  • 1/2 cup creamy peanut butter

  • 1 cup almond flour

  • 1/4 tsp baking soda

  • 2 Tbsp brown sugar

  • 1/2 cup chocolate chips

  • Pinch of pink Himalayan salt


  1. Preheat oven to 350 degrees.

  2. In a high power blender or kitchen aid, add eggs, maple syrup, melted coconut oil, vanilla extract, and peanut butter. Mix on medium then high speed until well blended.

  3. In a medium bowl combine almond flour, baking soda, brown sugar, and salt. Mix well.

  4. Slowly pour dry ingredients into wet. Mix until well Blended on medium speed.

  5. NOTE: this dough is runny! It’s supposed to be! Do NOT add more flour  

  6. Gently fold in chocolate chips. Mix on low until blended.

  7. Spoon into 1 inch balls on a greased baking sheet.

  8. Bake cookies for 10 minutes or until golden brown.