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Gluten-Free Chocolate Chip Cookies
Cookie and Kate · cookieandkate.com · Original Recipe
This gluten-free chocolate chip cookie recipe is naturally sweetened and made with almond meal and coconut flour. These cookies remind me of classic Tollhouse cookies, but much healthier and easier to
3
chewiness
4
crispiness
3
cakeyness
2
thickness
2
spread
3
richness
3
sweetness
3
complexity
crispyvery chocolatey
Ingredients
almond flour(about 100 grams)0.75 cup (72g)
firmly packed coconut flour(about 43 grams)0.25 cup (28g)
baking soda1 tsp (6g)
fine salt0.25 tsp (1g)
cinnamon(optional)1 pinch (1g)
unsalted butter(melted)0.5 cup (114g)
real maple syrup(preferably grade B)0.5 cup (170g)
egg1 each (50g)
vanilla extract1 tsp (4g)
semi-sweet chocolate chips(chopped)1 cup (170g)
flaky sea salt(for sprinkling on top)1 each (6g)
Total dough weight621g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 30 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat0.88 (8th percentile)
Flour:Sugar0.59 (3th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.50 (96th percentile)
Chocolate:Flour1.70 (93th percentile)
Fat %18.3 (71th percentile)
Sugar %27.4 (92th percentile)
Hydration0.50 (91th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
0.88
Flour:Sugar
0.59
Brown:White Sugar
0
Egg:Flour
0.50
Chocolate:Flour
1.70
Fat %
18.3
Sugar %
27.4
Flour %
16.1
Hydration
0.50