Sunday, April 28, 2013

Chocolate Chip Cookies

These are a great alternative to traditional gluten and refined sugar-filled chocolate chip cookies.  Right now I'm watching This is 40 and it's at the part when the mom is getting rid of everything in their house with gluten and sugar.  How funny!   

Try these cookies... you'll love them!  

Chocolate Chip Cookies (Gluten-free and Refined Sugar-free)

Adapted from Against All Grain

1/2 c (4 oz) organic, grass grazed butter (I use a brand from a local dairy)
1/2 c coconut palm sugar (I use Madhava brand)
4 T (84 g) raw honey
4 tsp vanilla
2 eggs
3 c (360 g) almond meal
4 T (28 g) coconut flour
1 tsp baking soda
1/2 tsp salt (I use coarse kosher salt)
1 c enjoy life mini chocolate chips OR other dark chocolate, chopped

Preheat oven to 350 degrees.  Soften butter in microwave (melted is fine too).  Add coconut palm sugar, honey, vanilla, and egg and cream until fluffy.  Add dry ingredients (almond meal, coconut flour, baking soda, and salt) and beat until well combined.  Stir in chocolate chips or chopped dark chocolate.  Scoop by medium scoopfuls onto parchment lined baking sheets and flatten gently.  Bake 10-12 min.  Cool on baking sheet about 5 minutes then remove to rack to cool the rest of the way.  Store in the fridge or freezer.  I recommend the freezer!  They stay perfectly chewy and can be eaten directly from the freezer.  This recipe makes around 30 cookies.

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