Wheat Belly Gluten-Free Chocolate Chip Cookies

A second recipe from the Wheat Belly Cookbook, which I apparently didn’t take many pictures of. These cookies were a bit too almond-y for me, as I really don’t like nuts at all, but everyone else liked them.

Ingredients:

  • 4 cups almond meal/flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup butter or coconut oil, melted
  • 1/4 cup sour cream or coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon liquid stevia (could only find the granulated, I used a little bit less but probably should not have)
  • 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia.

IMG_5550Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.

IMG_5552Bake 25 minutes, or until lightly browned. I think that’s the longest I’ve ever baked cookies, but it was right for these ones.

IMG_5555Cool on a wire rack, and enjoy.

Gluten-Free Chocolate Chip Cookies

From the Wheat Belly Cookbook.

  • 4 cups almond meal/flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/2 cup butter or coconut oil, melted
  • 1/4 cup sour cream or coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon liquid stevia (could only find the granulated, I used a little bit less but probably should not have)
  • 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia. Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.

Bake 25 minutes, or until lightly browned, then move to a wire rack to cool.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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7 Responses to Wheat Belly Gluten-Free Chocolate Chip Cookies

  1. Nikki says:

    I just baked these cookies tonight, and they were really dry. I used almond flour and I used coconut milk beverage. I also used melted butter instead of the coconut oil. Should I have just used coconut milk? I didn’t find these very tasty, but maybe I will try them again.

    • sparecake says:

      I’ve found GF baking much more picky about substitutions than regular baking, so maybe try with the coconut? I don’t remember them being dry when I made them. I’m sorry they didn’t work out for you!

  2. Jacqueline says:

    I made these cookies and they are excellent. I did substitute the stevia with 4 tablespoons of maple syrup and my son can tolerate it. This made it very moist. It only takes about 10 minutes in the oven. I take it out when its just brown and soft. It will continue to cook for a minute or so once out of the oven. I have made it several times this way and its always a hit with my family and friends.

  3. Karen says:

    Does anyone know the nutritional value per cookie? More specifically the calories? Thanks!

  4. Pingback: 2014 Wrap-Up | sparecake

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