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Gluten-Free Chocolate Chip Cloud Cookies
By Rachael DeVaux
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 12 cookies
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These are my favorite gluten-free, dairy-free, and refined sugar-free chocolate chip cookies—light and tender with added collagen for an extra protein boost (optional).
IngredientsÂ
- 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)
InstructionsÂ
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Preheat the oven to 325°F (163°C).
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In a large bowl, whisk the egg until smooth. To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes.
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Add the maple syrup, melted coconut oil, cashew butter, vanilla extract, and almond milk. Whisk until well combined and slightly glossy.
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Stir in the almond flour, baking soda, cinnamon, collagen peptides if using, and most of the flaky salt. Mix until a soft dough forms.
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Fold in the dark chocolate chips, reserving a few pieces to press on top of the cookies before baking.
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Line a baking sheet with parchment paper. Using a spoon and spatula, portion the dough into 12 even mounds. Press the reserved chocolate pieces into the tops and sprinkle each cookie with a pinch of flaky salt.
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Bake on the center rack for about 12 minutes, until the cookies are set and lightly golden. For a slightly crisp top, switch the oven to broil and broil 1 to 1.5 minutes—watch closely so they don’t burn.
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Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
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