Gluten Free Chocolate Chunk Cookie Recipe

Hey guys, it's Dani. Now the holidays are in full swing here and I think it is super important that each and every one of you has a tried and true, no fail, simple to make, clean and delicious cookie recipe in your pocket. So for this quick bite I'm showing you how to make my favorite chocolate chunk cookies that just so happen to be gluten free. So I've got my oven preheating to 350 degrees and in this bowl I've got one cup of all natural almond butter. Yep, believe it or not, that is the base of this recipe. There's no flour, which is why it's gluten free, and there's no butter, just good old fashioned almond butter. You do want to make sure, however, that the only ingredient you've got is almonds. If there's salt, that's okay, just make sure you pull back on the salt we add to the recipe. And a lot of times when you open a new jar of almond butter, you're going to notice that there's a lot of oil pulled to the top, just like this. If that's the case, just make sure you stir it really well before you scoop your cup out. Now to this I'm adding one egg, a teaspoon of baking soda, one teaspoon of vanilla extract, teaspoon kosher salt, and three quarters of a cup turbinado sugar, which is sometimes called sugar in the raw. Now what I like about this sugar is the granules are bigger than regular sugar, and it has a richer, more molasses flavor, and those granules give the cookie a nice extra bit of texture. Then grab a spoon and we're just going to mix this all together until everything is well incorporated. It takes a little bit of muscle. Now if you did not have almond butter, you really could make these with any nut butter you had on hand, so peanut butter, sunflower, nut butter, anything of that nature will do the job. And these are the world's easiest cookie to make, so bring the kids in the kitchen, no fancy tools needed, a spoon and a bowl, that's all you need guys. Once you've got it all incorporated like this, we're going to add in three ounces of fresh chopped dark chocolate. Not chocolate chips. Chocolate chips will not yield the same result. You want to use fresh chopped dark chocolate. One of my personal favorites is the big one pound dark chocolate bar from Trader Joe's. It's $4.99. It's delicious. I keep it in the cabinet. It's a pantry staple. Now once you've got all the chocolate worked into the dough, you're ready to drop your cookies onto the pan. Now I've got a rimmed baking sheet lined with a Silpat mat. You could also use parchment paper here, and if you didn't have that, you could just spray your pan with a little nonstick cooking spray. It does the job. So grab a little bit of the dough, just like this, and then I usually just take it in my fingers, create a loose ball, and then place it on the pan. The goal is to get 22 cookies, so about a tablespoon each. Now you want to make sure that you don't overcrowd the pan here, so 15 will comfortably fit per pan. You're going to have to do two batches. From here, we're going to pop them in the oven for 10 minutes. Now you are going to know that your cookies are ready because number one, your kitchen is going to smell amazing, and number two, they're going to be nice and golden brown. Now with these cookies, it is very important that you do not touch them, don't try to move them or transfer them until they have completely cooled, because when they're hot, they're very delicate. But once they're cool, they're ready to go. Honestly speaking, best chocolate chip cookie on the planet. Thanks so much for watching. I'm Dannie Spees, and I'll see you back here next week with some more clean and deliciousness. Not only does it give a richer... Grrr. Ready? What's happening with my hair?