GLUTEN-FREE CHOCOLATE CHIP COOKIES

A tried and true recipe that follows me to just about every function I attend. I think it’s the almond extract that the secret ingredient that sets this recipe apart. You can adjust to taste but we usually go a little heavy with it because we lerrrrve it! It’s also quick to throw together which is a plus when I forget I signed up to bring a dessert! Am I the only one that happens to? Enjoy!

    Ingredients

    • 2 1/2 cups almond flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda
    • 10 T Kerrygold butter
    • 1 tsp almond extract
    • 1/4 cup xylitol or maple syrup
    • 2 droppers SweetLeaf liquid stevia (or to taste)
    • 1/2 cup Lily's chocolate chips

    Directions

    1

    Combine dry ingredients in a small bowl.

    2

    Blend room temperature butter and all other liquids together.

    3

    Slowly blend dry ingredients into wet.

    4

    Add in chocolate chips.

    5

    Mix together and drop by spoonful onto parchment lined cookie sheet. (These cookies will not spread.)

    6

    Bake at 350 for 8-12 minutes depending on your oven or until they are lightly golden brown.

     

     
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