Aaah, the "all-American" quintessential dessert. As a peace-offering to my husband for having to endure watching the children consume each and every girl scout cookie in the house, I made certain to finish tweaking my grain-free, gluten-free, dairy-free chocolate chip cookie this week. I can assure you I have the most proficient panel of palettes for my taste-testers in the dessert department, and they have all awarded this version the blue-ribbon seal of approval.
Chocolate Chip Cookies (Paleo)
(grain-free, gluten-free, and can be dairy-free with your choice of chocolate chip)
1 & 1/2 cups almond flour
2 Tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons coconut sugar
1 Tablespoon almond milk (unsweetened)
1 teaspoon vanilla
2 Tablespoons pure maple syrup
1/4 cup coconut oil, melted (I prefer unrefined)
1/2 cup chocolate chips (can be dairy free)
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.
In a medium mixing bowl add almond flour, coconut flour, baking soda, salt, and coconut sugar. Stir to combine.
In a small mixing bowl combine egg, milk, vanilla, and maple syrup. Mix wet ingredients until thoroughly blended. Pour wet ingredients into dry ingredients, and stir to combine. Pour in melted coconut oil and stir to create a smooth, stiff dough. Stir in chocolate chips. Scoop dough on to parchment paper by rounded tablespoon mounds approximately 2 inches apart.
Bake for 10-11 minutes, or until lightly browned around the edges.
Cool on wire rack, or enjoy fresh from the oven!
* Chill dough in the refrigerator between batches to create optimal results.
* Baked cookies can be frozen to help maintain the crispy outer texture.
* Store in an air-tight container to maintain freshness. Cookies will take on a soft, chewy cookie texture.