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30 Minutes or Less

4-Ingredient Healthy Snickers

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overhead image of healthy snickers cut in half with peanut butter inside.

Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.
overhead image of healthy snickers cut in half with peanut butter inside.
5 from 2 votes

4-Ingredient Healthy Snickers

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 15 snickers

Ingredients

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • 8 medjool dates, pits removed and cut in half
  • 1/4 cup crunchy peanut butter

Instructions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
    healthy-snickers-step-1
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
    healthy-snickers-step-2
  • Place one pitted date half into each cavity on top of the chocolate.
    healthy-snickers-step-3
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
    healthy-snickers-step-4
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!
    healthy-snickers-step-6

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.
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    30 Minutes or Less

    Gluten Free Edible Cookie Dough Recipe – 2 ways!

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    overhead image of gluten free edible cookie dough in a small dish with a spoon.

    My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

    Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

    a scoop of gluten free edible cookie dough in a small dish with a spoon.

    What You’ll Need to Make This Recipe

    Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

    Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

    Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

    Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

    Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

    Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

    coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

    Why You’ll Love This Gluten-Free Edible Cookie Dough

    • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
    • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
    • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

    Safety Tips (How to Heat-Treat Flour)

    To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

    • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
    • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

    Adjust This Recipe to Your Dietary Needs

    Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

    Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

    Recipe Variations and FAQs

    Variations:

    • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
    • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
    • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

    FAQs:

    Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

    How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

    Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

    Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

    Additional Notes

    • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
    • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
    • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.
    overhead image of gluten free edible cookie dough in a small dish with a spoon.
    4 from 60 votes

    Gluten Free Edible Cookie Dough Recipe – 2 ways!

    A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6 servings

    Ingredients

    Classic Gluten-Free Cookie Dough

    • 2 tablespoons butter or coconut oil, softened
    • 3-4 tablespoons milk, I used non-dairy almond milk
    • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
    • 1 teaspoon vanilla extract
    • 3/4 cup gluten-free all purpose flour
    • 1/4 cup mini chocolate chips

    Double Chocolate Gluten-Free Cookie Dough

    • 2 tablespoons butter or coconut oil, softened
    • 3-4 tablespoons milk, I used non-dairy almond milk
    • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
    • 1/2 cup gluten-free all purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup mini chocolate chips

    Instructions

    • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
    • Then, fold in the chocolate chips and enjoy!
      edible gluten free cookie dough step 2
    • For Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.

    Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

    • Don’t Miss These Cookie Dough Recipes!

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    Breakfast

    Classic Gluten-Free Zucchini Bread

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    sliced gluten-free zucchini bread on a baking sheet with a knife.

    This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!

    gluten-free zucchini bread on a baking sheet.

    The Story Behind This Gluten-Free Zucchini Bread Recipe

    My parents were those people that built a garden during quarantine. Anyone else?? And while it took a while to enjoy the fruits (literally) of their labor, oh man was it worth all their hard work! They have strawberries, blueberries, lettuce, every herb you can think of, and a whole BUNCH of zucchini. Like A LOT of zucchini. So when they sent me home a couple weeks ago with a massive bag of homegrown zucchini, I knew exactly what I was going to do with it. Though I had never made gluten-free zucchini bread before, so I took a few notes from my gluten-free banana bread recipe, tweaked things a bit, and this incredible recipe was born!

    sliced gluten-free zucchini bread on a baking sheet with milk on the side.

    What You Need To Make Gluten-Free Zucchini Bread

    Zucchini – This dark green veggie is loaded vitamins, minerals, and antioxidants! It’s also high in fiber and has been proven to aid healthy digestion. Good-for-you zucchini also flourishes in the summer months! (A big reason why my parents currently have SO much of it right now).

    To prep zucchini for this recipe, simply slice off one end and run the zucchini down a cheese grater. Continue to grate the zucchini until you have one heaping cup worth of shredded zucchini. Once grated, you’ll wrap the zucchini in a dish towel and squeeze out as much of the liquid from the zucchini as possible. This summer vegetable holds on to a lot of water, and to avoid a soggy zucchini bread, you’ll want to squeeze out as much of that water as you can. Once the water is removed, you’re ready to use your shredded zucchini in this gluten-free zucchini bread recipe!

    Gluten-Free All Purpose Flour – I use and love the King Arthur Measure for Measure Gluten-Free Flour for most of my gluten-free baked goods recipes. It’s a solid gluten-free flour that holds its structure when baked and never fails me. However, you can use your favorite gluten-free all purpose flour for this recipe. My one suggestion is to always make sure that whatever gluten-free all purpose flour you use contains xanthan gum. Xanthan gum is crucial to binding and quite literally keeping everything together.

    gluten-free zucchini bread step 1
    gluten-free zucchini bread step 3
    gluten-free zucchini bread step 4

    Adjust This Recipe to Your Dietary Needs

    • Make it Nut-Free: Omit the almond flour in this recipe and use an additional 1/2 cup of gluten-free all purpose flour instead.
    • Make it Vegan: To make this a gluten-free and vegan zucchini bread, try using either two flax eggs, one ripe mashed banana, or 1 cup of apple sauce in place of the eggs in this recipe.
    • Add Gluten: Use 2 cups of regular all purpose flour in place of the gluten-free all purpose flour and almond flour.
    sliced gluten-free zucchini bread on a baking sheet with a knife.
    5 from 1 vote

    Gluten-Free Zucchini Bread

    This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8 servings

    Ingredients

    • 1 cup shredded zucchini
    • 1 1/2 cups gluten-free all purpose flour, see Notes
    • 1/2 cup almond flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 eggs
    • 1/2 cup coconut oil or butter, melted
    • 1 cup sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat oven to 375° Fahrenheit and lightly grease a 9×5 loaf pan.
    • Wrap the shredded zucchini in a dish towel and squeeze over the sink to remove as much water from the zucchini as possible, then set aside.
    • Mix together the gluten-free all purpose flour, almond flour, baking soda, baking powder, and cinnamon in a large bowl.
      gluten-free zucchini bread step 1
    • In a separate bowl, whisk together the eggs, melted coconut oil, sugar, lemon juice, and vanilla extract until combined.
      gluten-free zucchini bread step 2
    • Add the wet ingredients into the dry ingredients and gently fold together until no flour remains.
    • Gently fold in the shredded zucchini until just combined.
    • Transfer batter to prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
      gluten-free zucchini bread step 5

    Notes

  • Gluten-Free All Purpose Flour: I use and love the King Arthur Measure for Measure Gluten-Free Flour in this recipe, though you can use any all purpose gluten-free flour you’d like as long as it contains xantham gum.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Gluten-Free Cornbread with Honey Butter

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    gluten-free cornbread with milk on the side.

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    overhead image of gluten-free cornbread with honey butter on the side.

    One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

    While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

    honey being drizzled over stacked gluten-free cornbread

    What You Need To Make Gluten-Free Cornbread with Honey Butter

    Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

    Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

    Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

    gluten-free cornbread with a bite taken out

    Adjust This Recipe To Your Diet

    • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
    • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
    • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
    gluten-free cornbread with milk on the side.
    4.38 from 8 votes

    Gluten-Free Cornbread with Honey Butter

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 9 servings

    Ingredients

    For the cornbread:

    • 1 cup cornmeal
    • 1 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup non-dairy milk
    • 1 egg, see Notes
    • 1/4 cup coconut oil, melted

    For the honey butter:

    • 1/4 cup dairy-free butter, softened
    • 1/4 cup honey, see Notes

    Instructions

    • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
    • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
    • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
    • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
    • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

    Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

    • Nutrition

    Calories: 300kcal

    More Gluten-Free Recipes You NEED To Make

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    30 Minutes or Less

    Perfect Almond Flour Chocolate Chip Cookies

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    overhead image of an almond flour chocolate chip cookie with a bite taken out.

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    Close-up of a stack of gluten-free almond flour chocolate chip cookies with a bite taken out of the first cookie.

    Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!

    Why You’ll Love This Recipe

    • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
    • Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
    • Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!

    What You’ll Need to Make Almond Flour Chocolate Chip Cookies

    Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

    Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

    Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

    Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

    How To Make Gluten-Free Almond Flour Chocolate Chip Cookies

    1. Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
    2. Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
    3. Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
    Close-up of a bite taken out of an gluten-free almond flour chocolate chip cookie topped with flaky sea salt.

    Tips and Tricks

    • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
    • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
    A stack of six gluten-free almond flour chocolate chip cookies with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

    Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

    Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

    overhead image of almond flour chocolate chip cookies with flaky salt on top.
    5 from 2 votes

    Perfect Almond Flour Chocolate Chip Cookies

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 24 cookies

    Ingredients

    • 1/2 cup butter, softened
    • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)
    • 1/2 cup brown sugar or coconut sugar
    • 1 teaspoon vanilla extract
    • 1 egg, at room temperature
    • 2 1/4 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
    • Add in the vanilla extract and egg, beat until combined.
    • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
    • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
    • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

    Nutrition

    Serving: 1cookie | Calories: 140kcal | Carbohydrates: 8g | Protein: 2.6g | Fat: 11g | Sugar: 5g

    Additional Gluten-Free Favorites

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