Jeri Mills M.D.

Soft, Gluten-Free Chocolate Chip Cookies

2 cups almond flour 

1/4 cup brown sugar

1/4 tsp salt 

2 tsp baking powder

1 cup chopped, toasted pecans (you can toast them in the microwave (90 seconds)

½ cup chocolate chips

1 stick butter—melted

1 teaspoon vanilla extract

1 egg

2 tablespoons heavy cream

1/2 cup chocolate chips


Mix all the dry ingredients except for the chocolate chips together with a spoon till well blended then add the wet ingredients and mix till totally combined. Fold in the chocolate chips.


Refrigerate the dough for at least 1/2 hour


Scoop with a medium cookie scoop onto a parchment lined sheet pan. (about 30 cookies) bake at 350 for 15-20 min. (at my altitude—2500- they took 18 minutes.)

They will be brown on the bottom, pale on top. Crunchy outside and soft inside.