Chocolate Chip Cookies (Flourless, Gluten-free, Dairy-free)

Hard to believe a flourless and butterless cookie could look so good and taste so good! Crispy on the outside and soft and chewy in the center. They certainly aren't healthy, but they satisfy a sweet tooth for gluten and lactose intolerant folks.

Homemade peanut butter: https://brock280.wixsite.com/rachelsfoodblog/blog/peanut-butter

Homemade almond butter: https://brock280.wixsite.com/rachelsfoodblog/blog/almond-butter

The ingredients are here, and pictures of how to make them are below

Ingredients:

• 1 cup creamy natural almond/peanut butter

• ¾ cup light brown sugar, packed

• 1/3 cup hazelnut/other nut flour (instructions for how to make are below)

• 1 egg

• 1 egg yolk

• 1½ teaspoons vanilla extract

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 3 oz. dark chocolate coarsely chopped (3/4 - 1 cup chocolate chips)

Directions:

1. To make hazelnut flour (you can use a different nut like almonds), either use a blender or very finely dice the nuts until they're finely ground (see picture below).

2. Mix the almond/peanut butter, hazelnut flour, and brown sugar together. The almond/peanut butter should be really loose (see picture below).

3. Mix in the egg, vanilla, and baking soda.

4. Mix in the chocolate chips/chunks.

5. Cover and refrigerate 30-60 minutes.

6. Preheat the oven to 350°F. Line two baking trays with parchment paper. Roll out 1 1/4 inch wide dough balls (12 cookies total) and place 6 on each baking sheet. Bake 10-12 minutes. They'll seem really soft when they come out but will firm up once cooled. If you're baking one pan at a time refrigerate the other pan. Store at room temperature up to 4 days.

7. 12 large cookies.

Before mixing the hazelnut flour, brown sugar, and peanut butter together.

After mixing the hazelnut flour, brown sugar, and peanut butter together.

Before mixing in the egg, baking soda, and vanilla extract.

After mixing in the egg, baking soda, and vanilla extract.

After mixing in the chocolate. Then cover and refrigerate 30-60 minutes.

After chilling roll the dough into balls to prepare for baking.

After baking. So pretty!

The original recipe is from: https://slimpalate.com/chewy-dark-chocolate-chunk-cookies-with-sea-salt/