Chocolate Chip Cookies are a staple when it comes to baking. The perfect and classic combination is simple to bake, and sure to be delicious. Simply put, you can’t go wrong with this classic go-to recipe. Yet, with all of the new studies out on the benefits of opting in for a gluten free/paleo diet, it can be a bit of a challenge to still indulge in all those classic goodies we love, like chocolate chip cookies.This cookie recipe is the perfect way to get your chocolate chip cookie fix without cheating on your diet. The secret: using almond flour and/or coconut flour instead of regular flour. With a few minor substitutions, there’s no excuse not to bake your heart out. I also included some dairy free substitutions, the recipe works just as well either way. And don’t worry, these cookies are just as delicious as the classic, so share with friends and bring these to a Christmas party for a crowd pleaser. Your GF & paleo friends will especially love you!
- 1 cup of blanched Almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons coconut or olive oil (for the dairy free) or unsalted butter, room temperature. (P.S., if you opt to use coconut oil instead, make sure its solid and not melty, or else your cookies might be a bit greasy at the end).
- 3/4 cup Sugar (brown, granulated, coconut, you choose!… I opted for brown this time around, but all are just as sweet and will do the job!)
- 6 tablespoons raw/natural almond butter.
- 1 1/2 teaspoons vanilla extract
- 1 Large Egg
- 1 1/4 cups (213 grams) Chocolate chips or chunks. I use Paleo/Dary/Gluten Free friendly “Enjoy Life” brand Semi-Sweet Mega Chunks for this particular batch. I enjoy a more chocolatey-chewy cookie… up to you!
- Preheat your oven to 350°F, line baking sheet with parchment paper.
- In a medium mixing bowl, stir together your dry ingredients: almond flour, coconut flour, baking soda and salt. I use the Blanched Almond Flour from Trader Joes’s, it has a great consistency and is not overpriced.
3. In another mixing bowl, beat together the butter (or oil) and sugar. You might need to get your bare hands involved for the mixing if you opted for coconut oil, needing it in to mix it evenly.
4. Beat in the almond butter and vanilla extract until combined.(I use TJ’s Raw Almond Butter, make sure yours is not chunky, slated or with any other additives). Make sure the almond better it room temp, making it easier to mix and providing a more fluid consistency in your cookies. Next, beat in the egg.
5. Combine the dry/flour mixture into the wet ingredients until well combined. Add your chocolate chips/chunks and/or nuts if desired.
6. Roll the dough into balls (approximately 8), place on prepped baking sheet. and bake for 11-14 minutes. Check intermittently to get your desired bake. I prefer a crispier cookie, so I let them in a bit longer.
7. Pour yourself some milk (or Almond milk), dip, share with friends and enjoy the guilt-free chocolatey goodness!