Chocolate Chip Cookies

gluten free /grain free /dairy free option vegan option /vegan option

It’s cookie time!!!!! One of my first and most beloved memories I have as a child is making Toll House cookies with my dad. He would sit me on the counter in the kitchen and I would watch with anticipation as he creamed together the butter and sugar, my legs swinging more excitedly with every stir  until the moment arrived to add the chocolate chips and get a taste of the dough. yes, yes….I know its bad to eat raw dough but it’s SO freakin’ good. This was a Friday night tradition in our house until I left for school and remains one of my favorite desserts. It is also hands down the best (albeit the only) thing my dad makes. My mom and I are convinced its because he is strong and can stir the dough until it is so smooth and creamy that the cookies literally melt like butter in your mouth. So, needless to say I have been searching for a chocolate chip cookie recipe that could not only live up to the beloved Toll House cookie and all the memories it carried but be better from a nutrition standpoint and delicious enough to be a favorite of my kids for years to come. The recipe below may very well be THE ONE.  I found it on Pinterest via the blog Texanerin Baking.  The only change I made was to not use brown sugar and to use coconut sugar instead. It’s a fantastic recipe in my opinion as it is gluten free, refined sugar free and grain free with a dairy free option! And the cookies….OH MY LORD. They are chewy, soft and the sweetness is mild because of the coconut sugar used. They are simple to make and if you don’t regularly use coconut or almond flour in your cooking you can just run and get the specific amount from the bulk section of your grocery. Enjoy!! And check back tomorrow because I am going to make these cookies using dark chocolate chunks and chopped nuts! nom nom

Update……These cookies are perfect to make ice cream sandwiches!!! We used So Delicious Vanilla Coconut Milk Ice Cream. I used a small ice cream scoop and placed 3 scoops on one cookie, placed the second cookie on top and applied light pressure to the top cookie to spread out the ice cream!!!! So good!!!!!

1 egg or flaxseed egg

6 TBS almond butter, room temperature

1 cup almond flour

1 tsp baking soda

1/4 cup coconut flour

3/4 cup of coconut sugar

1/4 tsp salt; I prefer fleur de sel

1 1/4 cups of chocolate chips, I use Lily’s dark chocolate baking chips

1 1/2 tsp pure vanilla extract

6 TBS butter or butter alternative; room temperature

  1. In medium bowl, whisk together almond flour, coconut flour, baking soda and salt. Set aside.
  2. In stand mixer, beat together butter and coconut sugar on medium speed until well blended
  3. Beat in almond butter and vanilla on medium speed until combined. Slow mixer to low speed, add in egg  and mix until throughly combined. Add in the flour and mix until combined. Add in chocolate chips.Place dough in the refrigerator for an hour or until firm.
  4. Preheat oven to 350. Line a baking sheet with parchment paper.
  5. Roll dough into balls that are slightly larger than a golf ball. There should be approximately 14 cookies. Place 2-3 inches apart on the cookie sheet. With the flat side of a measuring cup or your palm lightly press the cookie balls into discs. Bake 12-14 minutes or until center of the cookie no longer appears wet and the edges are slightly brown.
  6. Remove cookies from oven, place on wire cooling rack and let cool completely before eating.


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