I absolutely love chocolate chip cookies. Actually, I think I know few people who don’t. My Mom used to surprise my sister and I every now and then with fresh homemade chocolate chip cookies after school. Very nostalgic.
I also really love recipes that require very few dishes. Ideally by the time I am done cleaning the kitchen I want my cookies to be coming out of the oven. Every hungry baker’s dream.
These delightful little cookies are grain free, paleo and vegan. The dough is very edible if your into that. I used non blanched almond meal that I had lying around and really enjoyed the texture. You can find this for pretty cheap at Trader Joe’s. Most paleo baked goods recipes work best with a find ground blanched almond flour.
My Mom would always put her fresh baked chocolate chip cookies in the freezer. I now keep mine there too. Something magical happens when the fat gets cold in the cookie and make the little guy a bit thicker and crispier. Don’t knock it till ya try it!
Coconut-Almond Chocolate Chip Cookies
Author: Annie Volk
Prep Time 6 minutes
Cook Time: 10 – 12 minutes
Serves: 8 – 10 cookies
- 1.5 cups almond meal
- .5 cups large coconut flakes, unsweetened
- pinch of salt
- 1/2 tsp baking soda
- 3 T grassfed butter (or coconut oil for vegan)
- 1 T coconut oil
- 1/4 cup maple syrup
- handful of chocolate chips
- Heat oven to 350
- In a food processor, pulse almond meal, salt and baking soda
- Add in coconut oil, butter (if using) and maple syrup till dough forms
- Pulse in chocolate chips
- Roll dough into 1″ discs
- Place on baking sheet and bake for 10- 12 minutes till golden
- Cool before consuming
These cookies are adapted from Elana Amsterdam’s brilliant cookie recipes. Go check out her site for an abundance of gluten free and absolutely delicious recipes!!