Click here for the Reel I made of this recipe 🙂
Gluten-Free Chocolate Chip Cloud Cookies
The best gluten-free, dairy-free, and refined sugar-free chocolate chip cookies (with added collagen for protein).
Ingredients
- 1 pasture-raised egg, (sub flax egg)
- 3 tbsp maple syrup , (sub honey)
- 1/4 cup coconut oil, melted
- 1/3 cup cashew butter, (sub any nut/seed butter)
- 1 tsp vanilla extract
- 1 tbsp unsweetened almond milk
- 1 1/4 cup almond flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup dark chocolate chips
- 1/4 tsp flaky salt, (I used Maldon)
- 1/4 cup collagen peptides, (optional, sub 1/4 cup additional almond flour)
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, whisk the egg. (If subbing with flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes.)
- Pour in the maple syrup, melted coconut oil, cashew butter, vanilla and almond milk. Whisk to combine.
- Stir in almond flour, baking soda, cinnamon, collagen (if using) and some of the sea salt.
- Fold in chocolate chunks, leaving several chocolate chunks aside.
- Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top and finish with a sprinkle of sea salt.
- Bake for ~12 minutes on the center rack. Turn the oven to broil and cook for an additional 1-1.5 minutes (be sure to keep an eye on them, they can burn quickly!) until golden brown.
- Enjoy!
Rachael, my cookies don’t flatten out at all!! I do everything to a tee except use sugar free maple syrup? What am I doing wrong? ☹️ they still taste ok, but I like that look if a big flat cookie, lol.
Any suggestions on substituting the almond flour?