Grain-free Chocolate Chip Cookies
Thanks, Jenny from Nourished Kitchen, for this recipe! (My notes are in italics)
Servings: 24 cookies
Ingredients
- 3 cups blanched almond flour
- 2 Tablespoons coconut flour
- 1 teaspoons baking soda
- 1 teaspoon unrefined sea salt
- 1/2 cup unrefined cane sugar
- 1/2 cup coconut oil I used the refined/no flavor kind, melted it in a small saucepanfirst, and cooled it a bit before mixing with the eggs.
- 2 eggs beaten (from pastured chickens is best)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 375* F. Whisk almond flour and coconut flour with salt, baking soda and sugar.
- In a separate bowl (I used my Beloved Bosch! Here's where to find one), beat coconut oil, eggs and vanilla together.
- Beat the wet ingredients with the dry ingredients, then fold in the chocolate chips. (Don't skip the step of mixing the wet and dry ingredients separately before beating them together – this is especially important in grain-free recipes in my experience.)
- Spoon the batter onto a -lined baking sheet one tablespoon to two tablespoons at a time, and bake for 10 to 15 minutes until cooked through. (Watch the bottom so they don't get too brown and turn the oven temp down a little if needed. *See my recipe notes below.)
Notes
Note: The serving size says 24 cookies, but I used a 1" cookie baller and got about 44 smaller cookies. Be sure to push them down a bit on the pan though to flatten the top, because these don't flatten out in the oven like most cookies. They'll end up being the exact shape they were when you put them into the oven, FYI. For these smaller cookies, 11 minutes was the perfect baking time for my oven.