*Since posting this recipe, I’ve found a few simple tricks to give these cookies a slight crunch on the outside with a chewier center – SO DELISH!. I’ve updated the recipe below to reflect these changes.
The other night I got a text from Lance’s teacher saying she was bringing cupcakes to school the next day and asked if I could send him a gluten free treat. It was right before grocery day so I had no pre-made treats to send, was out of a lot of my baking staples, and did not feel like driving 20 minutes to town to buy something- UGH!
I remembered a super-simple cookie recipe I had made awhile back and thought I would make those, but had to make lots of adjustments and substitutions because I only had very few ingredients in my house to work with. So I just closed my eyes and really, really hoped they would be good! As soon as I tasted them I got SO EXCITED because not only were they good, but they were the best chocolate chip cookies I’ve ever made, I couldn’t believe it!!!
Big, soft, chewy, chocolate-y – everything I’ve ever dreamed of!!! So I snapped some pictures and thought I would share my super awesome super simple recipe with you today! Mine came out kind of fat because I barely squished them down, but feel free to squish yours down to the thickness you prefer 🙂 I apologize in advance if you become addicted to them like we have become!
- 1¼ C Blanched Almond Flour, super finely ground
- 2 tsp. Coconut Flour, optional but highly recommended
- ¼ tsp. Baking Soda
- ¼ tsp. Sea Salt
- ¼ C + 1 Tbsp. Coconut Palm Sugar
- ¼ C Allowed Butter, Ghee, or Non-Hydrogenated Shortening (room temperature)
- 1 Large Egg (or a "Flax Egg" - 1 Tbsp. Ground Flax mixed with 3 Tbsp. warm water)
- 1 tsp. Pure Vanilla
- ½ C Dairy Free Chocolate Chips (I use Enjoy Life mini chocolate chips)
- In a large bowl, cream together the coconut sugar and the butter or shortening until smooth. Beat in the egg (or flax egg) then the vanilla.
- Reduce speed to low and add the almond flour, coconut flour, baking soda, and sea salt and mix until combined.
- Stir in the chocolate chips.
- Place dough into a large plastic baggie and place in the refrigerator at least 30 minutes.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Roll into small tablespoon-sized balls and place on cookie sheet. Flatten with the palm of your hand to the thickness you prefer. They will slightly puff up and spread.
- Bake 10 - 13 minutes or until lightly browned.
- Cool 5 - 10 minutes before removing from cookie sheet. Cool completely to properly set up.
this post is part of Allergy Free Wednesday and Real Food Friday