Okay. I know every foodie claims their recipe for chocolate chip cookies to be the best. And let me just say, of the
few many chocolate chip cookie recipes I have tried in my 18 years, this is definitely my favorite. They are ‘the best’. They’re gluten free, grain free, egg free, (Yay, guiltless raw cookie dough!!) and can be dairy free if you use all coconut oil. You can also use all honey instead; but the blend of maple syrup and honey gives it a great flavor. They seriously do not taste like “healthy” cookies. They just taste like normal chocolate chip cookies. But even better. They were so good, I can’t even remember how many cookies the recipe makes. Yep, they got eaten that fast. My guess would be around a dozen and a half. It would have maybe been more, but the cookie dough was just so good…. Chocolate Chip Cookies
1 3/4 cups almond flour
2 Tbsp. honey
2 Tbsp. Maple Syrup
1 tsp. vanilla extract
2 Tbsp. butter (softened)
2 Tbsp.coconut oil (softened)
1/4 tsp. sea salt
1/4 tsp. baking soda
3/4 cup chocolate chips (the darker the better!)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or non-stick mats. Mix all ingredients together in one bowl, with the chocolate chips last after everything is mixed. Drop the dough by tablespoons onto you prepared pan. Don’t put them to close together. Press down slightly to flatten the cookie. Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. (My cookies only needed 5 minutes, but my oven has special needs.) Do not over bake! Let them cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). My cookies stayed very soft, and shouldn’t be stacked on top of each other without parchment or something in between or they just stick together.
Adapted from Mommypotamus, via Gutsy.