Lucky for me, it is National Chocolatee Chip Cookie Week, and I was invited to contribute to a virtual Chocolate Chip Cookie party with some of my favorite bloggers. Every day, one of us shares a different recipe (If you follow on Facebook, this is probably old news!) and with all the creative and delicious recipes this group has to offer, I thought what better time to share my absolute favorite new chocolate chip cookie recipe?
I have been working on this chocolate chip cookie recipe for months now – basically since I went on this crazy eating plan and, at the beginning, I wasn’t able to eat almost any grains without getting a terrible stomach ache. The worst part was the withdrawal from that feeling of taking the first moist, chewy, salty-sweet, chocolatey bite of a freshly baked chocolate chip cookie. It took about 231902831 batches, but it was worth it. These are the best grain-free chocolate chip cookies you’ll ever eat, and if you’re like some of the people who tasted these, you probably won’t even realize they don’t contain any wheat.
The trick is to use the right almond flour; the finer the better. I tested these with two brands: Wellbee and Honeyville, and both worked like a charm because they are extremely finely ground. Almond flour, in case you aren’t familiar with this ingredient, is simply made from whole blanched almonds that are ground up (it is sometimes labeled almond meal). The finer the grind, the better the flour can hold fats (moisture) and mimic regular wheat flour. I would not advise using a courser ground brand, like Trader Joe’s almond meal, if you can help it.
- 1 1/2 cups finely ground blanched almond flour
- 1/4 cup coconut flour
- 2 Tablespoons granulated monk fruit sweetener or granulated stevia
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup dark chocolate chips, I used Ghirardelli 60% chips, roughly chopped
- Generous pinch of Fleur de sel or Maldon Salt, for garnish (optional)
- Preheat the oven to 350F and cover a cookie sheet with parchment paper or a nonstick pad.
- Add the flours, sugar, salt and baking soda to a large mixing bowl. Use a fork or whisk and stir gently until combined.
- In a separate, heat proof bowl, pour the warm melted coconut oil over the honey. This will soften the honey and make it easier to work with. Stir briefly, then add the oil/honey mixture, egg and vanilla to the dry ingredients.
- Use an electric mixer if possible, or else stir vigorously with a whisk or fork, to make sure all of the wet ingredients are distributed equally throughout the dry ingredients.
- Stir in chocolate chips.
- Scoop heaping Tablespoons of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
- Place 6-8 dough discs on a cookie sheet, leaving at least 2" between each to allow for a bit of spreading.
- Bake 9-11 minutes, until golden brown around the base. They will still be very soft.
- Allow to cool for 5-10 minutes on the cookie sheet, where they will firm up a bit, before transferring to a rack to cool completely. Be gentle, as they will still be soft!
- Serve immediately, or store in an airtight container at room temperature for up to a week (if they last that long), or in the freezer for up to three months.
- Butter can be substituted for coconut oil.
- These will be slightly crisp on the outside when they're freshly baked, but if you store them, they will become very soft and more cakey. They're still good, don't worry!
- For larger cookies, scoop 3 Tablespoon portions and bake for about 13 minutes.
- Yield: 15 small cookies or 8 large cookies.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 157 Saturated Fat: 5g Cholesterol: 12mg Sodium: 71mg Carbohydrates: 11g Fiber: 2g Sugar: 7g Protein: 3g
Happy Chocolate Chip Cookie Week, everyone!