Monday, July 23, 2012

Perfect 'Grain Free' Chocolate Chip Cookies (also dairy/egg free)

Fair Warning: You are about to experience the most amazing chocolate chip cookie. EVER. (Grain free or not!) This little bit of cookie heaven was the result of one of those serendipitous accidents that you never could have planned, even if you wanted to. While baking a batch of my regular chocolate chip cookies (the recipe I almost posted last week!), I ran out of a critical ingredient. So naturally I subbed with whatever I had on hand and BAM! Magic always happens when you least expect it.

Around here, we've taken to referring to these little guys as "pudgy" chocolate chip cookies. This is not just because they'll make you pudgy if you eat too many (we can be honest here, right...?), but also because they actually bake up thick and pudgy. This pudginess makes their crumb amazingly soft and moist. Sinking your teeth into the first bite of these little guys is really quite addictive! 

If you prefer, you can also make a bigger, flatter cookie out of this recipe (As shown in the above photo), and they will still be out-of-this-world good. All you have to do is press them flatter before baking. ENJOY & eat responsibly....(don't get 'pudgy')

Perfect Chocolate Chip Cookies 
(grain/dairy/egg free) Vegan, Paleo. GAPS. SCD


2 cups fine ground blanched almond flour (such as Honeyville or
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted palm shortening/ghee or mild tasting coconut oil
1/4 cup honey or vegan substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla (such as Neilson & Masseys)
1 tablespoon canned full fat coconut milk (such as guar gum/bpa free Natural Value)
1/4 cup chocolate chips (such as Enjoy)

Using Bobs Redmill, Trader Joes or store bought almond flours for this recipe may result in a coarser, more breakable product and the flavors from the coconut oil and honey will be much more pronounced. I do not recommend using them in any of my recipes.

Find our more about baking with almond flour and where to buy it HERE.


In a large bowl, combine the almond flour, baking soda and salt until well blended. 

Note: Be sure to 'scoop' up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe.

In a separate smaller bowl, combine the liquid ingredients. Blend well.

Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper.

Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon. ( I tap it on the bowl a few times,). Form a smooth, lightly packed ball with the dough. Place them on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of the balls of dough. REALLY, you barely have to press at all for the 'pudgy' style cookie, just enough to flatten the top a little.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11- 12  Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become 'tough'. They should be light in color as shown in the picture, with some amount of browning on the bottoms.

Remove from oven and let cool for at least 5 minutes before transferring.

When cool enough, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly.

But do this quickly because all chocolate chip cookies are best served warm and you don't want to give away your secret!

When they are all gone, return to the top of this page and repeat!

Makes 15-17 small cookies.