My Favorite Chocolate Chip Cookie Recipe
I love sweet treats
What I love even more are treats that not only taste delicious and fix your sweet tooth but don’t crash your blood sugar or wreck your stomach. These are so good and are refined sugar free, gluten free and dairy free. This recipe is based on one by Cookie and Kate with all the tweaks that make it perfect in my opinion.
INGREDIENTS:
¾ cup firmly packed almond flour or almond meal (100 grams)
¼ cup firmly packed coconut flour (about 43 grams) - it is important the flours are packed otherwise these won’t turn out quite right. Using a cooking scale can help with this!
1 teaspoon baking soda
½ teaspoon fine grain sea salt (use ¼ teaspoon if using regular table salt or if you’re sensitive to salt)
Dash cinnamon
½ cup coconut oil, melted
½ cup real maple syrup
1 teaspoon vanilla extract
1 cup chocolate chips - I love Hu Kitchen
Method:
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone silpat.
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted coconut oil, maple syrup and vanilla extract, and mix thoroughly. If you melted the coconut oil and the mixture feels warm, give it a few minutes to cool so the chocolate chips don’t melt.
Stir in the chocolate chips.
Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fatter cookies, like the ones I’ve shown here).
Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie. Highly recommend investing in a cookie scoop for this!
Bake for about 11-12 minutes, until golden brown. I like to do the first 6 minutes on the bottom shelf of the oven where it’s a little hotter so they bottoms get a little brown and crispy. Then move them to the top for another 5-6 minutes.
Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool.
I hope you enjoy these cookies as much as I do! They will last 2-3 days in an airtight container. But I doubt they will even last that long! If you make them, be sure to tag me on Instagram at @AshleyPattenPilates or comment below!
xx, Ashley