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!
- 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
Combine dry ingredients in a small bowl.
Blend room temperature butter and all other liquids together.
Slowly blend dry ingredients into wet.
Add in chocolate chips.
Mix together and drop by spoonful onto parchment lined cookie sheet. (These cookies will not spread.)
Bake at 350 for 8-12 minutes depending on your oven or until they are lightly golden brown.
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