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Too Good Grain-free Chocolate Chip Cookies

 

1 3/4 cups fine ground blanched almond flour

1/4 cup coconut flour

1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, or ghee, softened or liquid
1/4 cup honey or vegan substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1/4 cup chocolate chips

Directions: 

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe.

In a separate smaller bowl, combine the liquid ingredients. Blend well.

Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper.

Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11- 12 minutes.  Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’.

Remove from oven and let cool for at least 5 minutes before transferring.

Makes 15-17 small cookies.

They come out flat and chewy but out of this world, really amazing!! Be careful not to over eat them, like I named them …too good!

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4 Comments

  1. Gail
    July 23, 2013 at 9:58 pm ·

    Hi Joy, Can you recommend a chocolate chip brand that is GMO, dairy, and soy-free? I was looking at Enjoy Life chocolate chips, but GMO-free is not indicated. Thanks for any recommendation.

    • Joy Harari
      July 28, 2013 at 6:31 pm ·

      Enjoy life has a Non GMO policy. I am using them as well because I never found a sugar-free variety.
      Thanks for writing in!

  2. Danielle Gindi
    December 26, 2012 at 7:09 pm ·

    Hi joy
    Love the blog!!! My kids are loving all these new recipes!
    Someone was telling me to use coconut nectar and palm sugar as a substitute, i read its low in glycemic but do you know anything else about it?…. Was thinking to use that in the cookies.. I was also wondering if you have any new chocolate chips without cane sugar?.. Tried making my own with stevia but it has a strong after taste.

    • Joy Harari
      December 27, 2012 at 10:42 pm ·

      Hi Danielle!
      Great to hear from you! Those sweeteners sound okay to try. I haven’t seen them on the market until recently
      so I don’t know very much about them. I have been using mostly raw honey and grade B maple syrup these days. let me know
      if you like the others, and if they work well in the recipes. It is a trick to find a good chocolate chip these days,
      I find the nu naturals brand to be the best tasting stevia, no after taste.