My Thin Chocolate Chip Cookies are not only gluten-free, but they’re nut-free too! Which means NO almond flour in this recipe! So for all of you cookie lovers who need a nut-free option that also happens to be so damn good you would make them anytime for anyone, this one is for you. Plus, they’re not over-baked, they have teff flour in them that gives them that beautiful golden color.
I spent most of last week in a steady state of rage. I had a headache and missed Starbucks something fierce for the first part of the week (thank you Sugar Detox), really wanted to dive into my freezer stash of cookies…And spent the entirety of the week without cable or internet because our lines were cut. GASP!
So what does one do without cable and internet for a week?
First of all, if you’re quick to judge and say “I’d be just fine” let me break it down for you. Your data on your phone starts racking up immediately without internet. You can’t turn on Netflix instead of watching cable, because Netflix is online. You can’t do work that involves photo editing or precision of any kind because tapping on your phone isn’t the same as using a computer mouse. Let’s add your significant other is out of town so there’s nobody to play scrabble with, and you have kids so you’re so exhausted that reading sounds like a chore. And no, you don’t live in the mountains or at the beach so there isn’t a view to soak in.
How do you feel now?
Ok so let’s just say I did read a lot on my Kindle…then I didn’t have any books lined up anymore so I couldn’t download more…back to Harry Potter in real book form. And I did a lot of easy night baking. So there were muffins cooling in the evenings, jars of overnight oats all prepped.
Great, sounds great. But a whole week? I certainly needed a BRAVO break.
Oh, did I mention THESE Thin Chocolate Chip Cookies were stacked up in my freezer? Yup. I should get a freaking medal for surviving without eating them all.
The cookies. Let’s chat.
They’re a beautiful deep golden color after just 12 minutes in the oven because they have teff flour in them! You know I love teff flour in a cookie. So when I decided to create another gluten-free cookie but without almond flour, teff immediately came to mind.
When it comes to chocolate chips, I’d recommend something like Guittard or Enjoy Life Foods. Basically, read the ingredients, take the labels seriously, and you’ll end up with a more stellar chocolate taste in your cookie. I used the mini chips because I like how they disperse in a thinner cookie.
THIN. I call these “thin chocolate chip cookies” because they’re definitely not your fat bakery cookie, they spread more than a typical gluten-free cookie, but they’re not Tate’s thin. They’re close, but maybe one layer thicker than Tate’s. We good?
Bake these babies for 12 minutes, but check them at 11. The tops should look just finished baking (glossy centers means they’re still raw in the middle, FYI) then pull them out to cool. Let them cool before you try them, because then they hold together (hot cookies just fall apart). And then eat them ALL or keep them in the freezer/fridge. I hate countertop cookies in a container…they loose all texture.
Ready to bake?
Thin Chocolate Chip Cookies, Gluten-free Nut-Free
Recipe by Melissa @ Treats With A Twist
Makes 16 cookies
INGREDIENTS
½ cup softened unsalted butter
1 cup coconut sugar
1 tsp. vanilla extract
1 egg
½ tsp. kosher salt
½ cup teff flour
½ cup white (or brown) rice flour
¼ cup tapioca flour
½ tsp. baking soda
½ cup mini chocolate chips (I used Enjoy Life Foods)
METHOD
Preheat your oven to 350 degrees F and line a baking sheet with parchment.
In your stand mixer with the paddle attachment (or in a large bowl with a wooden spoon) beat together the butter and coconut sugar on medium speed for 2 minutes, until fluffy and lighter in color. Then add the egg and mix until completely combined. Then add the vanilla and mix.
Next, add all of the dry ingredients (except the chocolate chips) and let the mixer pull it all into a dough. Finally add the chocolate chips and mix until evenly dispersed.
Scoop your dough with a cookie scoop (1.5 Tbs or so) giving the dough a good amount of space on the lined cookie sheet. I tend to just bake 6-8 at a time so they have plenty of room. Bake for 12 minutes.
NOTES
Keep cookies in a sealed container. They are best eaten freshly baked and cooled, though I also love them straight from the freezer (guilty pleasure).
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