Is there anything better than a fresh batch of chocolate chip cookies? I don’t think so. But I haven’t had one in many years, that’s until now.
To all the gluten free and paleo people of the world, rejoice! These cookies are for you.
These cookies are soft, gooey, morsels of chocolate chips with almond buttery dough baked into a rich dense cookie that is my most favorite chocolate chip cookie of all time. ♡
When I was the baker in my restaurant Arnold’s Turtle I made thousands of chocolate chip cookies. Since I went totally gluten free 5 years ago I haven’t even baked one. I didn’t think I could get the delicious texture I love without flour.
I came across a recipe from Erin at Texanerin Baking and adapted it to make the best chocolate chip cookies I ever ate. They are made with blanched almond flour, coconut flour, almond butter, organic grass fed butter, egg, vanilla and Celtic sea salt. I used dark chocolate morsels which are 68% cacao available in many health food stores.
I think these cookies are even better than the ones I made in my restaurant. The taste and texture is perfectly sweet, soft and chewy plus they contain only nutritious ingredients.
Coconut flour helps with healthy digestion and has the ability to lower “bad” LDL cholesterol levels.
Organic grass fed cultured butter and organic free range eggs are no longer considered “bad” foods. Eggs are high in choline and the latest research shows they don’t adversely affect cholesterol. Grass fed butter is not unhealthy. It is a good source of heart healthy nutrients. (1), high in conjugated linoleic acid, a healthy immune booster and disease fighter.
Coconut sugar is a healthier alternative to white or brown sugar. It is a low-glycemic sweetener. The inulin (a type of dietary fiber) and nutrients it contains lower coconut sugar’s blood sugar impact. It isn’t a sweetener you can go nuts with but it contains impressive amounts of zinc and iron as well as antioxidants.
This holiday season treat yourself and your family to these chocolate chip cookies that scream EAT ME!
I love eating healthy nutritions food. I eat lots of veggies every day, especially all the vegetable recipes I have been making over the last few weeks.
But there is one thing that I love more than anything in the world and that is a really good, gooey, soft, chocolate chip cookie with a cup of coffee in the morning. Did I really say that – yes – sometimes I just have to.
I recommend using a kitchen scale to weigh the ingredients. You get a much more accurate measurement. Baking is chemistry, accuracy counts. If you don’t have a scale you can still make the recipe, use dry measuring cups for the flours and coconut sugar.Print
Soft, gooey, morsels of chocolate chips and almond buttery dough baked into a rich dense cookie made with nutritious ingredients. REVISION entered in December 2017
- 1 cup (100 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 6 tablespoons (84 grams) grass fed, unsalted butter, room temperature
- 3/4 cup (150 grams) coconut sugar, heavily packed
- 6 tablespoons (98 grams) creamy unsweetened pure almond butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large organic egg, room temperature
- 1 cups semi-sweet or dark chocolate chips, (I like paleo-friendly chocolate chips)
- Measure the almond flour, coconut flour, baking soda and salt into a medium bowl. Stir and sift through a strainer or sifter to remove lumps. Set aside.
- In a large mixing bowl, using an electric mixer, beat together the butter and sugar at medium speed until well-combined and creamy, 1-2 minutes.
- Beat in the almond butter and vanilla extract on medium speed until combined.
- Beat in the egg on low and turn up to medium. Beat until well incorporated and fluffy, about 1 minute.
- Add the flour mixture and beat on low until well combined.
- Stir in the chocolate chips using a rubber spatula. Place the bowl in the refrigerator for about 40 minutes or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Roll the dough into 16 (40-gram) balls. Place 2″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- REVISION: For a thicker cookie…Scoop out 16 large spoonfuls (40 grams) with a tablespoon and place on the prepared baking sheet. Don’t roll into balls and don’t press down.
- Bake for 8-12 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will firm up as they sit on the cookie sheet.
- Let cool completely on the baking sheet before removing them to a plate.
- Store in an airtight container for up to 3 days
To make 8 large cookies, roll the dough into 8 (80-gram) balls. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand bake 11-14 minutes. Sometimes bigger is better.
- Category: Dessert, Cookies
- Cuisine: Gluten Free, Paleo, Healthy, Vegetarian,
Sometimes I make a larger version of these cookies. I make them into 8 – 80 gram balls and cook them 11-14 minutes. I can’t decide which way I like them better but if I am going to eat 4 cookies, smaller is better.
My thoughts are if you’re going to eat a cookie, make it count.
Please make it a soft, buttery and still nutritious chocolate chip cookie that will satisfy you beyond belief.