Grain-Free Chocolate Chip Cookies Recipe
Recipe Description:
This cookies are a little creation I whipped up when the cookie craving hit last week. I specifically mixed both butter and coconut oil as well as sucanat and maple syrup, but I suspect you could use one or the other on both counts. Walnuts could also sub for the pecans, but that’s what I had and it was SO good! Enjoy!
Recipe Ingredients:
½ C Organic Butter (raw From Grassfed Cows Preferred), Softened
½ C High Quality Coconut Oil (not Hydrogenated), Melted Slightly, Not Hot
¼ C Pure Maple Syrup (Grade B Preferred)
¼ C Organic Sucanat (or Other Natural Sugar)
2 Pastured Eggs, Beaten
2 Tsp Organic High-quality Vanilla Extract
1 Tsp Unrefined Sea Salt
1 Tsp Baking Soda
5 Cups Blanched Almond Flour (fine Ground)
1 Cup Chocolate Chips (at Least 60% Cocoa Content Or Higher)
½ Cup Pecans Or Walnuts, Preferably Organic, Soaked And Dehydrated
Recipe
Instructions:
Preheat oven to 350 F.
In a large glass bowl, combine butter and coconut oil. Add maple syrup and sucanat. Mix well. Add eggs and vanilla extract and mix until smooth. In a separate glass bowl, mix salt, soda and almond flour together. Add dry ingredients to the wet ingredients. Stir in chocolate chips and nuts.
Spoon onto parchment lined cookie sheet by the tablespoon full, spacing about 2” apart. Bake at 350 for about 10-15 minutes or until slightly browned. Do not over bake. Allow to cool on cookie sheet for about 5 minutes before moving them to cooling racks finish cooling. Store in an airtight container.
*Dairy-free? Just sub coconut oil for the butter and use dairy-free chocolate chips, like Enjoy Life brand.
