Chocolate Chip Cookies Without Brown Sugar
These decadent Chocolate Chip Cookies Without Brown Sugar are made without brown sugar but are still soft, chewy, and full of chocolatey goodness. In just 30 minutes, your kitchen will smell like a bakery, and you'll have warm, gooey, mouthwatering cookies that everyone will love.
Servings: 12
Calories: 193kcal
Ingredients
Dry Ingredients
- 1 cup Almond Flour extra fine
- ¼ cup 1:1 Gluten-Free Baking Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Sea Salt
Wet Ingredients
- ⅓ cup Peanut Butter
- 1 Egg room temperature
- ¼ cup Coconut Oil
Other Ingredients
- 1 tablespoon Maple Syrup organic
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¾ cup Chocolate Chips Hu Gems
- Finishing Salt to taste
Instructions
- In a large mixing bowl, add almond flour, gluten-free flour, baking soda, baking powder and salt. Whisk to combine.
- In a stand-mixer bowl, add peanut butter, coconut oil and egg. Affix paddle attachment and mix until everything is combined and smooth.
- Add in maple syrup, vanilla extract and cinnamon. Mix again to combine.
- Slowly add dry ingredients to the wet and mix on low until combined.
- Fold in ¾ cup chocolate chips and put dough in the refrigerator for 10 minutes to set.
- Line the baking sheet with parchment paper and preheat the oven to 350 degrees.
- Using a cookie scoop, measure dough into 10-12 balls and place each ball on the parchment lined baking sheet. Gently press down on dough to slightly flatten and top each cookie with a few extra chocolate chips.
- Bake for 10-12 minutes or until slightly golden brown. Top each cookie with a pinch of flakey sea salt while warm. Let the cookies cool on the cookie sheet for 15 minutes then enjoy.
Notes
Expert Tips And Notes
- Chill The Dough: I recommend chilling the cookie dough for 10-15 minutes, as I find it is easier to handle. Otherwise, the dough can be tough to work with.
- No Stand Mixer, No Problem: You don’t need an electric mixer to make these cookies. You still make this recipe with a hand mixer or a whisk.
- Reserve A Few Chocolate Chips: I like to reserve a few chocolate chips for topping the cookies before baking. Just add an extra chocolate chip or two to the top of each cookie right before you bake.
- Don’t Sleep On The Flakey Salt: Sprinkling a pinch of flaky sea salt on top of the cookies right when they come out of the oven adds such a nice contrast and helps balance out the cookie. Do NOT skip this step!
- Watch Your Cookies While They Bake: Every oven is different, so the baking time might vary. If you like your cookies with slightly crispy edges and a chewy texture on the inside, be sure to remove them from the oven right when the edges just start to turn golden brown.
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 92mg | Fiber: 2g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 0.003mg | Calcium: 45mg | Iron: 1mg
