A batch of warm, freshly baked chocolate chip cookies and a glass of cold milk (non-dairy in my case) are the epitome of home comfort. Oh and the joy of a good book! Not that I have much time to read these days… The last book I read was Lena Dunham’s “Not that Kind of Girl” and it was a fantastic read; two thumbs up. Love her and all that she embodies for the contemporary woman. But yes, literature tangent aside; we’ll stick to the kitchen, for now. I believe I was about to share with you a 5 star grain-free cookie recipe.
So here’s the deal, this is my own recipe. I’ve played with the ratio of flour to eggs more times than any human should. I wanted a cookie that was incredibly moist, chewy, and tasty- without being overly sweet. FYI- I am not a fan of chewy cookies, that is the honest truth. I like them thin and crispy, that crunch that’s so delectable is high on my list. But my kids love chewy cookies, and they were at the heart of this recipe. This one is for them, and they love it!
Makes 12-16 Medium Sized Cookies
- 2 cups of almond flour (also called almond meal)
- 1 tablespoon of coconut flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of baking powder
- 1/3 cup of coconut sugar (If you don’t like the nutty flavor in coconut sugar, you may use brown sugar)
- 1/2 cup of organic unsweetened, coconut chips (chopped)
- 1/3 cup of semi sweet chocolate chipits OR raw cacao nibs for a health kick
- 1/4 cup of flax seeds (optional)
- 2 eggs
- 1/2 teaspoon of pure vanilla extract
- 3-4 tablespoons of melted coconut oil
- Mix the dry ingredients thoroughly with a whisk until you’ve achieved a uniform mixture.
- Using the same whisk, mix the wet ingredients in a separate bowl and then fold them into the dry ingredient mixture; keep mixing as you incorporate them. Finish off the job with clean hands and cover the bowl with aluminum foil or cling wrap and store in the fridge overnight. If you can’t afford to store it overnight, 3 hours should do the trick. The mixture should feel almost exactly like “play-doh”. If it’s overly sticky or too wet, try adding a little more coconut flour. It works like magic. The most absorbent flour I’ve ever come across and you only need very small amounts.
- Preheat the oven to 375 degrees when you’re ready to bake them
- Remove the dough from the fridge and start shaping it into balls roughly the size of “timbits” or the hole resulting from joining your thumb and index finger together.
- I then place them on a cookie sheet & like to slightly flatten them using the palm of my hand, but ensuring they still remain at least 2 inches apart.
- Bake for 8-10 minutes, I like to check them at this 8 minute mark and if edges are golden, that’s a wrap! But remember, all ovens are different. Make sure you check the cookies often to ensure they don’t get burnt.
- Don’t forget to enjoy them! I love to make 2 batches and freeze a batch.