These cookies are my boyfriend’s favorite. He especially loves them out of the freezer – giving them a bit of crunch. Otherwise, at room temperature they tend to have more of a soft cookie consistency. They are generous with the chocolate and have a nice buttery flavor.
For this recipe you’ll need:
1/2 c. almond flour
3/4 c. coconut flour
3/4 t. salt
3/8 t. baking soda
1/2 c. palm sugar
1/4 c. coconut oil
1/4 c. ghee
1 T. vanilla
2 T. chia seed (ground) + 2 T. water
2 T. honey
1 large egg
5-6 oz. chocolate chunks or chips (Enjoy Life brand)
Preheat the oven to 325F.
In a small cup, mix the 2 T. of ground chia seed and 2 T. of water. It will have a consistency similar to snot, which is exactly what you want. The chia seed slurry actually helps to bind the cookie together – this is a great alternative to guar or xanthan gum and can also be used as an egg replacement in vegan baking. Set the slurry aside.
First, cream the palm sugar, vanilla, honey, coconut oil and ghee in a large bowl.
Next, add the egg and mix for about 1 minute on medium speed. Then add the baking soda and salt. Finally, add the chia seed slurry and mix for another minute on medium speed.
Add the flours (almond and coconut) bit by bit while mixing on low speed until fully combined.
Now add the chocolate chunks or chips. I use about half a bag for a single batch (12-15 cookies depending on size).
Get your baking sheet ready. I like to use parchment paper beneath these cookies on a well seasoned cookie sheet to ensure that the cookie bottoms don’t get too brown.
Also, these cookies don’t spread like traditional gluten chocolate chip cookies so I end up rolling them into balls and flattening them in my palms before placing them on the baking sheet (you can see my hand prints a bit below – this goes away when they bake because they do rise some).
Place the tray in the oven and set the timer to about 10 minutes. You want the edges to be golden brown. I generally turn the baking sheet about half way through (5 minutes). This ensures even golden edges 🙂
Once they’re finished, I cool them in the freezer. This ensures that they hold together. If you want to serve them warm, give them a good 10 minutes on a cooling rack so they don’t just fall apart when you remove them.
These make great cookies for ice cream chipwiches. I recommend trying them with a cherry amaretto ice cream (So Delicious coconut milk ice cream). I have a friend who likes them with finely chopped pecans.
I’ve also used this recipe to make bacon blondies. Line a square or rectangle cake pan with half of the batter. Then layer with well done bacon. Then cover with the rest of the batter. Note, cooking time in this case is a bit longer – expect to have them in the oven for about 20-25 minutes. Use the toothpick trick to check 😉
Whatever you choose to do, be creative and have fun with them!