There is no introduction necessary for these guys. Feast your eyes on the grain free, dairy free, chocolate chip cookie. These have to be the easiest cookie on the planet to make and no refined sugar either. Aidan and Ava prefer this cookie to any other sugar laden, gluten and dairy cookie out there. Minimal ingredients make them fast to prepare so you can have cookies in no time.
I have been making these cookies for years and I have had a few comments regarding the ratios of almond flour on the recipe I previously posted so I though a repost was in order. If you do not pack the almond flour down use 3 1/4 cups or 3 cups packed down.
I buy my almond flour in bulk from this website. It is significantly cheaper than buying it in stores. I split a case with clients or freeze the almond flour until I need it. JK Gourmet flour is really nice to bake with and the end result is very similar to regular flour in my opinion. I usethese chocolate chips because they do not contain gluten, dairy or soy. However if you are not worried about those things, any chocolate chip will suffice.
If you have an allergy to honey, maple syrup can be substituted with equal results.
Grain Free Chocolate Chip Cookie
3 1/4 cups almond flour
1/2 cup coconut oil, melted
1/2 cup raw honey
1 tsp baking soda
1 tsp vanilla
1 tsp sea salt
1 1/2 cups of chocolate chips
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Combine almond flour, baking soda and sea salt together in a medium bowl. In another bowl combine the eggs, coconut oil, vanilla and honey. Stir the wet ingredients into the almond flour and add in the chocolate chips. Mix until combined.
Scoop the cookie batter into small mounds and press down slightly. Bake for 8 – 10 minutes depending on the size of the cookie. Cool on the baking sheet for a few minutes before removing. Move to a wire rack to cool completely. Store the cookies in the fridge for up to 5 days (if they last that long).