After coming home this semester, I had a major craving for something sweet. I don’t know if it was all of the holiday cheer or my lack of sleep from finals week, but I was determined to make it as healthy as possible. I wanted a really good chocolate-chip cookie, so my search began.
I started with one of my favorite resources for sweets, my mom. She gave me a cookbook, “Against All Grain” by Danielle Walker, so I definitely cannot take all the credit, but I did tweak it to make it my own. I didn’t have all of the ingredients in my pantry so I had to work with what I had. “Against All Grain” has hundreds of grain-free recipes that I would highly recommend. You can check them out on her website or purchase one of her cookbooks (we have two of them), which have even more recipes to tryout!
The result was better than I could have hoped for. These cookies taste like the ones your grandma used to make when you were a little kid. I mean nothing really beats homemade chocolate-chip cookies. These are a great holiday treat and something to satisfy that sweet tooth. They are also sure to wow all of your friends, even if they are not on a wheat-free diet. These cookies are so addicting that just writing about them has actually prompted me to make them again tonight… Happy Holidays!
Prep time: 15 minutes Yields: 1 dozen
- ¼ cup grass-fed unsalted butter (softened)
- 1 egg
- ¼ cup coconut crystals
- 2 tbsp. organic honey
- 2 tsp. vanilla extract
- 1 ½ cups blanched almond flour
- 2 tbsp. coconut flour
- ½ tsp. baking soda
- ½ tsp pink Himalayan salt
- ½ cup dark-chocolate chips
- Preheat oven to 350 F
- Place the butter and the egg in a food processor (I used a cake mixer, either works)
- Add coconut crystals, honey and vanilla extract. Mix again until combined.
- Add the coconut and almond flour, baking soda and salt. Mix for about 30 seconds.
- Scrape down the sides of the bowl to make sure you mix in all the dry ingredients and pulse again.
- Add in the chocolate chips and mix by hand.
- Use two spoons to scoop the cookie dough into balls and place them on a baking sheet. Flatten the balls a little bit with the bottom of your spoon.
- Bake for 10-12 mins until golden brown around the edges. Let cool for about 5 mins.