The Best Chocolate Chip Cookies

IMG_9326If you’re anything like me, you are constantly in search of the perfect chocolate chip cookie recipe. And not one ever, quite lives up to the hype. Too crunchy. Too Chewy. Too sweet. Etc. etc.

Well, search no further. This is, literally, the best cookie I’ve ever tasted or made (of the chocolate chip variety). And good news to all you gluten-avoiders: it’s got no flour in it!

“Oh, geez.” you may say, “Another one of these silly ‘healthy’ desserts. Desserts aren’t supposed to be healthy. Stop trying!”

Well, I promise you, that’s usually what I say. Don’t mess with a good thing and all that. I mean, if I’m going to ingest sugar, it had better be as tasty as it possibly can be. HOWEVER, in this situation, it works excellently. The recipe replaces wheat with almond flour, and the absence of gluten makes for an extraordinarily tender cookie.IMG_9323 These are more on the crunchy side of the spectrum, but they are by no means hard. They’re a little like shortbread – melt in your mouth.

Seriously, you have to try these – if you’re not converted – well, I don’t know what to say…

I found the original recipe here. I cut it in half, and increased the chocolate (as usual). Next time, I think I’ll use all butter instead of part coconut oil…

Almond Flour Chocolate Chip Cookies

1/4 cup unsalted butter (room temp)
2 tbsp coconut oil (softened)
1/4 cup brown sugar
2 tbsp palm sugar
1 tsp vanilla
1 lg. egg
1/4 tsp baking soda
1/4 tsp salt (plus a little extra)
1 1/2 cups sifted blanched almond flour
1 cup chocolate chunks

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

1. Cream together the butter, oil and sugars until fluffy. Beat in the vanilla and egg until just combined (it may separate, but don’t panic, the flour will bring everything together again)
2. Add the baking soda and salt. Then gradually beat in the almond flour.
3. Stir in the chocolate.
4. Set the dough in the fridge for 30-60 min – the dough will still be quite sticky, so don’t panic! Form into small balls (about 1-2 tbsp of dough), 3-4 inches apart on the cookie sheet. Bake for 11 minutes. Turn the sheet and bake another 3-5 minutes or until golden brown. Carefully transfer cookies to a rack to cool.

These cookies, I find, are best the following day (if you can wait to pop one in your mouth). They pull together and firm up a bit.

Ok. Get baking!


3 thoughts on “The Best Chocolate Chip Cookies

  1. Pingback: Chocolate Chip Cookies | Cooking Is My Sport

  2. Pingback: Butterless chocolate chip cookies | Ashlie's Blog

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