Alright you guys, I’ve had multiple people who have been after this recipe since day one. This is another recipe that took quite a bit of tweaking and it’s actually taken me a while to get it just how I want it. It’s slightly time consuming and only a little finicky but I can promise you, it’s so worth it. As they say; nothing worth having comes easy.
I love these cookies because both my kids can enjoy them. Not only does our oldest have issues with digesting milk products, we suspect our youngest does as well as he’s starting to show the same signs and symptoms. We also suspect a bit of a gluten intolerance in both of them as well so these bad boys get multiple stamps of approval. Not to mention they’re a healthier alternative to those boxed cookies you buys at the store.
Not gonna lie, when I bake these cookies they last 3 days in our house TOPS. I could easily eat 3 or more in one sitting (and then some) they are that delicious. I myself am a huge cookie fan, but the types of cookies I’m really here for are the soft and chewy ones. If you’re like me than these bad boys will be your best friend. They satisfy even the ultimate of sweet tooth’s while leaving that typical indulging guilt behind.
Don’t get me wrong, sugar is still sugar so be mindful! The best part about the recipe is that these cookies are made with coconut sugar. Coconut sugar is made from coconut palm sap, a natural and raw source of sugar providing optimal nutritional value in the form of amino acids and minerals. Like I said though, I don’t recommend consuming it in large amounts on a regular basis.
All that being said… what are you waiting for? The sooner you get your taste buds on these the better. I hope you all enjoy these cookies as much my family and myself do. Happy baking everyone!
GF/DF Chocolate Chip Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup chickpea flour
- 1 tbsp ground flax seed
- 1 tsp baking soda
- 1/4 tsp Himalayan salt
- 3/4 cup coconut sugar
- 6 tbsp coconut oil (softened, not melted)
- 6 tbsp almond butter
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup dairy free chocolate chips (I use the brands Enjoy Life and MadeGood)
Instructions
- Preheat your oven to 350 and line two baking sheets with parchment paper or silicone baking liners.
- In a medium sized bowl sift your almond flour, chickpea flour, salt, baking soda and flax seed then mix until well combined.
- In a standing mixer (or in a separate medium sized bowl with a hand mixer) beat your coconut sugar, almond butter, coconut oil and vanilla together. be careful not to over mix!
- Next add your egg and mix until totally combined.
- Combine your wet and dry ingredients together and once totally mixed,
- Fold in the chocolate chips, then set your cookie dough in fridge to chill for at least 45 minutes.
- Once chilled, roll into 16 smaller balls and place them in the oven to cook for 11-13 minutes. Be aware that these cookies will burn easily and be prepared for them to not look totally cooked and somewhat soft when they come out, that's what you want! set them aside to cool before serving.
- Store in a container in the fridge.