Thursday, May 29, 2014

grain free chocolate chip cookies...


Sometimes you just have to have a cookie, right?

Not just any cookie. A chocolate chip cookie. Like, the craving is SO strong that if you didn't have said cookie right that very second, your world would crumble before your eyes. Either that or anyone in a 2 mile radius would feel the wrath that is...hormones. 

This very thing happened to me a little while ago. The craving for a warm, chocolatey, cakey cookie crept up on me so suddenly that I thought I was going to die if I didn't eat one that very second. I may or may not have been a tad dramatic that afternoon. 

Thing was...I've been trying to cut back on the white stuff more and more (again) because it had been getting a bit out of control. Meaning, white flours and white sugary yumminess were big no-nos. Tell that to my hormonally controlled brain at that moment! Ha! I dare you. 

Stupid hormones. Now I know how wars are started. 

Flour or no flour. Sugar or the lack thereof; I was going to have a chocolate chip cookie, gosh darn it. And as soon as possible, preferred. Alert the dang media! Thank goodness I had pinned this recipe by Elana's Pantry just days before. I love her white flour and refined sugar free recipes! Only thing was, I neeeeeeeeeded cakey and not crispy, so I tweaked it a tad. 

It's like I know myself or something. Me, saving my own dang day. Errr...me saving everyone around me's day, is more like it. Me, making sure my poor husband can dare walk through our front door, is really more like it. 

Light as clouds. Soft and very delicate. Cakey, moist and slightly chewy. Subtly sweet. Filled with melty chocolate in every bite. 

Girlfriend, grab one, sit back on the couch, and allow life to calm down around you.

GRAIN FREE CHOCOLATE CHIP COOKIES
Makes 2 dozen
For printable recipe, click here

  • 2 cups almond meal (I used Trader Joe's "Just Almond Meal")
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut oil
  • 3 tablespoons honey
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 heaping cup semi-sweet or bittersweet chocolate chips or chunks (I used Guittard 70% cacao bittersweet chocolate gourmet baking bars, chopped into chip sized chunks)

1. Preheat oven to 350°F and line two sheet pans with silpats (or parchment paper). Set aside.

2. Into a food processor, add almond meal, salt and baking soda. Pulse to combine.

3. Next, add your coconut oil, honey, egg and vanilla extract and pulse until combined and a dough ball forms.

4. Add dough to a bowl and mix in chocolate chips (or chunks) by hand. 

5. With a 1 1/2" ice cream scoop, scoop dough and place 2" apart onto silpat lined baking sheets. Lightly dampen your hand and gently press dough balls so that they are flattened. 

6. Bake cookies in the center of your oven, for 10-12 minutes, or until they have puffed a tad and are golden brown around the edges. 

7. Remove from oven and allow to cool completely on pan before trying to move. If you do not wait till they are cooled, there's a chance they will crack. 

**If you are baking cookies on parchment, watch those bottoms! Almond meal (and flour) wants to burn more easily because of the oil content in them. I'd suggest a parchment baking time closer to 10 minutes. If baking on silpats, baking time will be more around 12 minutes.

Store in an air tight container in fridge for up to 4 days. These are INCREDIBLE straight out of the fridge! Or else, take out what you want and allow to sit a few minutes until room temperature :)

Recipe slightly adapted from Elana's Pantry


6 comments:

  1. mmmmmmmmmmmthese look so delicious and light! :)

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  2. If you can't have grains of any kind, these are a great alternative. Even better baked and stored in fridge. They were amazing straight from the fridge!

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  3. Light and super delicate! They're a great grain-free alternative!

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  4. Wowwee! These are practically paleo!


    I love these grain free options you're coming up with Christina! (might just have to try these subbing honey with Maple Syrup - it's a Canadian thing) ;)

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  5. Oooooo if you Do try them with maple, please let me know how they turn out!

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