Sunday, August 4, 2013

Our Favorite Grain-Free Chocolate Chip Cookies

I apologize for the lack of posts recently. We have a lot to cram into our last weeks of summer, including trips to NJ and Cape Cod this coming week. I've been cooking, but a lot of meals have been repeats or not what I would describe as recipes.

Last night we went to a pool party with 4 other families. I spent the afternoon baking, as I love to bring grain and dairy-free treats to parties to show non-paleo friends how delicious they can be. Everyone enjoyed both the brownies and cookies, but I have to say the latter are becoming famous amongst my friends.

I've tweaked this recipe over the past year or two, experimenting with different sweetener, oil etc. I find that while I love to bake with coconut oil, it does cause cookies to spread out a bit more. That's why I recommend going with butter here. I also found that palm sugar gave the most authentic chocolate chip cookie flavor, although either maple syrup or raw honey would work too.

This makes a nice, large batch of cookies. They are a bit moist so if you're serving them up in warm weather I suggest keeping them in the fridge.
Our Favorite Grain-Free Chocolate Chip Cookies

1 stick (or 6 tbs.) butter, softened
3/4 cup packed palm sugar
2 eggs
1 tbs. vanilla extract
3 cups almond meal or flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups dairy-free chocolate chips

Preheat oven to 350. Cream butter with a stand or electric mixer. Add eggs, sugar and vanilla and mix again.

In a separate bowl, mix flour through salt. Add gradually to wet mixture, mixing until smooth. Stir in chocolate chips.

Scoop batter by tbs. onto a greased or parchment-lined baking sheet. Bake at 350 for 11 minutes or until golden brown. Allow to cool 5 minutes before removing from baking sheet.

5 comments:

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    1. Depends on how big you make them, but when I made them with about 1 tbs. of batter it yielded about 2 dozen.

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  3. First off, these are amazing!! I followed the recipe exactly and have never made such good cookies, and I am known amongst my friends to be the supreme baker. So glad I tried this grain-free recipe!

    Just and FYI, I think there are some typos here:

    There is no mention of adding sugar, cinnamon or baking powder and the eggs are added twice. Just wanted to let you know, I assumed you cream the sugar with butter, then add vanilla and eggs, and mix all the dry ingredients together in a separate bowl before adding to the wet.

    Thanks for a great recipe that I will be using over and over again!!

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    Replies
    1. thanks for catching my goofs, and glad you liked the recipe! I had listed the eggs twice and omitted the sugar, but you were right about when to add them. That's what I get for writing my notes on little Post-Its first...

      for the dry ingredients, I do specify to combine the flour THROUGH salt, which includes the cinnamon and baking powder.

      Thanks so much again!

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