In honor of National Chocolate Chip Day (May 15th), I wanted to share my absolute FAVORITE chocolate chip cookie recipe with all you hard workers! Judging from how delectable and satisfying these cookies are, they could be considered currency in some cultures. They are gluten-free which is an additional plus (your gut told me to tell you “Thanks”), and the great thing about cooking with nut meals (this recipe specifically calls for almond flour, but you could use any nut flour) is that you can taste and enjoy all of the ingredients in a single cookie! Remember that a treat is a treat whether it’s gluten-free or not, so savor the flavor and treat yo’self to one or two. And then be an awesome friend and share.
This recipe comes from ‘Against All Grain’, the same cookbook that includes the BBQ pulled chicken that I posted about a while back. Needless to say if you have not purchased this cookbook yet or bookmarked this woman’s website, your taste buds and your gut are really missing out on some sweet action.
1/4 cup grass-fed butter or coconut oil
1 egg at room temperature
1/4 cup coconut sugar
2 Tablespoons honey
2 tsp vanilla extract
1.5 cups almond flour
2 Tablespoons coconut flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate pieces
- Preheat oven to 350 degrees.
2. In a food processor, cream butter or oil, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy. (You could use a blender or an immersion blender here too.)
- Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds.
- Stir in the chocolate chips by hand.
5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
6. Bake for 9-12 minutes, until slightly golden around the edges.