Gluten-Free, Dairy-Free Chocolate Chip Cookies
Janette Clark
Puttie’s chocolate chip cookie recipe is so bomb and it’s easy to throw together. Whether you’re looking for a sweet but guilt-free treat for yourself or for the kids or you need a quick homemade, guest-pleasing dessert, you’re covered.
xxDV
Fresh dessert is my weakness! Sugar and bad carbs are also my weakness, but in a different, consequential kind of way… On a quest to satisfy my sweet tooth and aspirations for great health, I started playing with ingredients to create a simple, yet decadent, chocolate chip cookie by swapping the bad for the good.
Ingredients
- ¾ cup almond flour
- ¼ cup tapioca flour
- 1/4 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 tsp Himalayan salt
- 1/3 cup dairy-free chocolate chips
- 2 tbsp coconut oil
- 1 tbsp coconut milk
- 1 tsp vanilla extract
I wanted the cookie to be as healthy as possible so I began to swap ingredients out for fresher, healthier alternatives. Instead of white flour, I opted for almond flour. White sugar was replaced with coconut sugar. Instead of whole milk, I used Denise’s delicious recipe for fresh coconut milk. The substitute for milk chocolate chips, of course, was dairy-free chocolate chips.
Voilà! A flourless, dairy-free cookie was born.
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Janette Clark, founder of Simply PUTT, specializes in home service, meal prep, classes and private events. You can follow her culinary work on Instagram at @chefputtie.
