i love chewy, warm chocolate chip cookies. they have a special place in my heart! throw in a glass of milk, and i'm in cookie heaven. i know a cookie here and there isn't a diet breaker, but if i bake a batch, i can't resist but eat like 10. and, that's a diet breaker.
this recipe is a yummy alternative...no flour or refined sugar! it totally takes care of that cookie craving.
if you've never baked with almond or coconut flour (meal), than let me give you a heads up. this cookie is not going to taste like the ones packed with flour, butter, and sugar. however, it is deliciously healthy, and it's not packed with...flour, butter, and sugar. the texture is a little crumbly like a peanut butter cookie. i think they're best the next day, because they soften up a bit.
i mix in a little coconut flour, because it's a little lighter. it also has a delicate, sweet taste. you could sub it with more almond flour if you'd like. the coconut palm sugar is a low glycemic, unrefined sugar that adds a sweet taste you can feel good about. they're perfect for your little ones too!
eat these up for breakfast, a snack, or dessert!
3/4 cup almond flour
1/4 cup coconut flour
1/3 cup coconut palm sugar
1/2 cup coconut oil (melted and at room temperature)
2 tsp vanilla
1/8 tsp sea salt
1/2 tsp baking soda
1/2 dark chocolate chips (semisweet works too)
in a medium bowl, mix the almond flour, coconut flour, and baking soda and set aside. in a small bowl, whisk the eggs, coconut oil, coconut sugar, and vanilla. in batches, stir egg mixture into the dry ingredients until combined. stir in the chocolate chips.
drop cookie dough on a baking sheet lined with a silpat or parchment paper. press down with a spoon.
bake for 10-12 minutes (or until golden brown) at 350 degrees Fahrenheit,
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