A while back, I was trying to make cookies from Elana’s Pantry. She has lots of wonderful gluten-free, paleo, nut-free, etc. recipes. Unfortunately, unbeknownst to me at the time, her almond flour recipes only work with a specific type of almond flour, not the ground almonds we carry.
After a few runny batches, I decided to take matters into my own hands. After polling the Facebook page for baking tips, and chatting up a couple of baking-savvy customers in store, I set to experimenting. A few rock hard, charred batches later, I came up with a cookie that “tastes like it’s made with white flour and white sugar . . . but it isn’t”. They are gluten-free, vegan-friendly, paleo-friendly, and taste bud-friendly. Let me know how they work for you!
Coconut Almond Chocolate Chip Cookie Recipe
Ingredients:
1 cup Blanched Ground Almonds/Almond Flour
3 tbsp Bob’s Red Mill Coconut Flour
1/4 cup Dutchman’s Gold Honey OR Wholesome Sweeteners Raw Agave Nectar
1 1/2 tsp Simply Organic Vanilla Extract
1/4 cup Maison Orphee Coconut Oil
1/2 cup Camino Dark Chocolate Chips
1/4 tsp Baking Soda
1/4 tsp Fine Atlantic Sea Salt
Combine dry ingredients in a large bowl. In a smaller bowl, combine wet ingredients. You may want to heat your coconut oil a little to soften it. Add wet ingredients into dry and mix thoroughly. Form dough into one inch balls, and press onto an If You Care Parchment Paper lined baking sheet. Bake at 350 degrees for 7-10 minutes.
Makes approx. 1 dozen cookies
The cookies will seem a little liquid-y when they first come out, but they will solidify as they cool. You’ll know they’re done when they start to brown a little around the edges. Don’t worry – they still stay chewy and delicious after cooling. No hockey puck cookies here!
My favorite part about this recipe: no eggs means you can safely eat the cookie in its dough form! Not that I’ve done that . . .