Chocolate Chip Cookies
These chewy chocolate chip cookies will change your life! They are so delicious and you wouldn't guess they were grain free, dairy free and refined sugar free. Enjoy!
Ingredients
- 1/4 cup coconut oil solid, room temp.
- 1/2 cup coconut sugar*
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 large egg** room temp.
- 1/3 cup almond butter natural, runny
- 2 tsp vanilla
- 1 cup almond flour
- 2 tbsp coconut flour
- 3/4 cup chocolate chips or chunks + more for topping
- 1/3 cup walnuts chopped, optional
- flaked sea salt optional for topping
Instructions
- Preheat your oven to 375° F.
- Cream the coconut oil, coconut sugar, baking soda and salt for 2-3 min in a stand mixer until you get a light and fluffy mixture. Add in the egg, almond butter and vanilla and mix again until combined.
- Next, add in the flours and mix until incorporated, starting on low and turning up to medium high. Then, fold in chocolate chips/chunks and walnuts.
- Scoop out dough in heaping tablespoon sized balls (approx. 1 1/2 tbsp) and flatten them gently with your hand so they are about 1/2” - 5/8” thick. If you like your cookies on the thinner side, flatten to 3/8” thick and keep in mind you may have to adjust baking time. Leave 2 inches of space between each. They will expand outwards quite a bit while being baked. Add more chocolate chips/chunks and walnuts if you desire.
- Bake for 8-10 minutes. 9 minutes was just right in my oven. You don’t want to overbake these because they will get tough. The goal is to get the soft center with chewy outsides.
- Top with flaked sea salt right after coming out of the oven.
- Let the cookies cool for 5 minutes before transferring to a wire rack. Eat them warm or wait until cooled!
- Store at room temperature or in the fridge for about a week. Store in the freezer for long term!
Notes
*Feel free to substitute with monk fruit, date sugar or maple sugar.
**For Egg-free/Vegan: use a flax egg (1 tbsp flaxseed meal dissolved into 3 tbsp of water - mix and let sit for 10 minutes)