I have had My Favorite Chocolate Chip Cookie Recipe for years now. I’ve tried so many different recipes over the years, even since finding THE one, but the one I always make holds true. It is a perfect cookie dough and makes perfect cookies. I’ve used the recipe to add all kinds of things to the cookie, including peanut butter yumminess, coconut and nuts, and freeze dried raspberries, just to name a few. I adapted the Jacques Torres/New York Times recipe years ago and have made this one my go-to. Everyone loves the cookies. Check out the link for lots of mouth-watering pictures. There was a problem—now that I don’t eat gluten and refined sugar, I knew I was really missing out on one of my favorite things. In the meantime, I’ve tried many gluten free and grain free chocolate chip cookie recipes. They are usually okay. They usually “do the trick” for me, you know, get me over that “I need a chocolate chip cookie” fix.
I need to tell you though—I’ve found My Favorite Grain Free Chocolate Chip Cookie and need to share it with you all here. I almost always make the regular ones into huge cookies, they are just perfect that way. I give them away to lots of happy people and hear many compliments. I recently needed to give some good gluten free chocolate chip cookies to someone who can’t have gluten (at all, I cleaned everything well and kept it well away from anything gluten), so I created this one and it’s the best one I’ve made. Perfect combination of chewy on the inside and crisp edges and the flavor is great with what I think is just the right amount of sweetness from coconut sugar and a little honey. Must make these again!
My Favorite Grain Free Chocolate Chip Cookies, by Katrina Smith, Baking and Boys!
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons coconut oil
½ cup coconut sugar
¼ cup raw honey
6 tablespoons almond butter
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract (optional)
1 large egg
1 ¼ cup Enjoy Life chocolate chunks and mini chips (ingredients in the chocolate—evaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter—dairy, soy, nut and gluten free)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside. In the bowl of a mixer, combine the coconut oil, coconut sugar, honey and almond butter. Beat until well combined. Add the egg, vanilla and almond extract and beat well. Add the dry ingredients and mix just until combined. Stir in the chocolate chunks/chips with a spatula. Scoop the dough into cookies on the baking sheet and bake for 10-14 minutes (depending on size of cookies). Let cool on the baking sheet for 3-5 minutes, then move them to a cooling rack to cool completely.
You know you want a bite. Or maybe even your own cookie (s )!