They’re gluten-free, lower in sugar, vegan, so simple, and so delicious. I’m bummed I couldn’t share these on National Chocolate Chip Cookie Day, but I’m bringing you the recipe now and you don’t want to skip out on it.
Chewy and soft inside with a slightly crispy outside. Embedded with gooey chocolate chips and a hint of almond.
Sweetened with coconut sugar and maple syrup.
As mentioned in a previous recipe, my absolute favorite gluten-free flour blend to use is Bob’s Red Mill 1-1 GF flour. It already contains xanthum gum and always creates the perfect texture! (Not sponsored).
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