Sunday, February 12, 2012

Grain-Free Chocolate Chip Cookies

In the spirit of Valentine's Day and all things sweet and chocolatey, I wanted to share a recipe I made this week for my son's play date which won rave reviews. Fresh from the oven these had an amazing consistency, soft on the inside and chewy on the outside.


Seriously one of the best treats I've made lately, and the recipe lends itself to different tweaks, such as perhaps some nuts or seeds stirred in. I imagine coconut oil would taste great too, though the butter lent a really nice flavor to the cookies.

Grain-Free Chocolate Chip Cookies

2 cups nut flour (I used one cup of hazelnut meal, 1 cup of blanched almond)
1/2 cup palm sugar
2 tsp. baking powder
1/2 tsp. cinnamon
pinch of salt
2 tbs. melted butter
3 tbs. milk of choice (I used unsweetened hemp)
2 tsp. vanilla
large handful of chocolate chunks (I used dairy-free Enjoy Life mega chunks - any chips would work, but big chunks are more fun!)

Preheat oven to 350. Combine all ingredients in a large bowl. Form dough into balls about a tbs. in size, and place on a greased cookie sheet. Flatten slightly with your palm. Bake for 15-20 minutes (I know that's a rather wide range, but it depends on how golden brown you want your cookies). Allow to cool on baking sheet for a couple of minutes before removing.

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