Katrina's Grain Free Chocolate Chip Cookies
Katrina’s Grain Free Chocolate Chip Cookies aka "Paleo Chocolate Chip Cookies" call for a mixture of almond meal and coconut flour in place of wheat flour and are sweetened with coconut sugar and honey.
Servings 8
Ingredients
- 1 cup 112 grams almond flour or Trader Joe’s almond meal
- ¼ cup 30 grams coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup coconut sugar or use ½ cup coconut sugar and ¼ cup honey
- 6 tablespoons coconut oil room temperature
- 6 tablespoons almond butter I've used both sweetened and unsweetened
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ to 1 ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Combine the almond flour, coconut flour, baking soda and salt; set aside.
- In the bowl of a stand mixer, combine the coconut sugar, coconut oil and almond butter. Beat until well combined, then beat in the vanilla and egg.
- Add the almond meal mixture and stir until combined, then stir in the chocolate chips.
- Shape the dough into 8 large balls. You can bake these immediately or refrigerate until ready to use.
- Arrange on a parchment lined baking sheet, spacing 3 inches apart, and press tops down slightly.
- Bake for 10-14 minutes (mine take 12). Let cool on the baking sheet for 3-5 minutes, then move them to a cooling rack to cool completely.
Notes
The yield is approximate, and thus number of cookies may vary. I used tablespoon size balls of dough. You can also chill the dough and shape it later if you prefer. This helped the cookies spread in a more even fashion, but it didn't seem to make them any thicker.