Palm Sugar Sweetened Chocolate Chip Cookies

 

***While these are still very yummy, I have a new favorite chocolate chip cookie recipe, click HERE to see it***

I have to say that these are my favorite cookies so far! They are soft, chewy, chocolaty, and so delicious! They kind of remind me of a chewy Nabisco cookie, but softer and with more flavor.They are also way more nutritious! Made with heart-healthy almond flour and sweetened with palm sugar, this is a treat you don’t have to feel guilty about 🙂

These would be great as cookie sandwiches, just let cool and slather marshmallow fluff frosting between 2 cookies. Voila!

***Update– To make these cookies vegan, replace the egg with 1/4 C unsweetened applesauce and 1 Tbsp. ground chia seeds. Increase the baking soda to 1 tsp. and add 1 tsp. grain free baking powder (spunkycoconut.com has a good recipe for this).

Palm Sugar Sweetened Chocolate Chip Cookies
 
Ingredients
  • 2 C blanched almond flour, finely ground
  • ½ C tapioca or arrowroot flour
  • ¾ tsp. baking soda
  • ½ tsp. sea salt
  • ⅓ C Earth Balance butter, melted or grapeseed oil
  • ½ C coconut palm sugar {or brown sugar}
  • 1 egg
  • 1 Tbsp. gluten free vanilla
  • 3 Tbsp. SO Delicious coconut milk, or preferred milk alternative
  • ½ C dairy free chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Over very low heat, melt butter in small saucepan and set aside to cool.
  3. In large mixing bowl, whisk together the almond flour, arrowroot, baking soda, and salt until no longer lumpy and looks like one beautiful flour.
  4. Pour the cooled butter in a mixing bowl. Add the palm sugar, vanilla, and egg. Beat until well combined.
  5. Slowly stir in half of the flour mixture, then the milk alternative, then the remaining flour.
  6. Fold in the chocolate chips.
  7. For best results refrigerate for at least 30 minutes before baking.
  8. Then, drop by the spoonful onto a greased or parchment lined baking sheet, placing 2 inches apart.
  9. Bake 7-9 minutes, or until nicely browned.
  10. makes 16 - 20 cookies


 

 

 

 



this post is part of Slightly Indulgent Tuesday






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