Ready for some of the best chocolate chip cookie you’ve ever had? And now for the sweet shocking twist? These guys are grain/gluten free, dairy free AND sugar free. (And if it matters to you, also Paleo). How awesome is that!? And the coolest part? Wait, you mean there’s even more icing on the cake? Yup. I was able to eat a (or two) huge spoonful(s) of the raw dough without worrying about raw eggs. Tasted just like traditional chocolate chip cookie dough. Absolutely delicious. Except this one is actually good for you! Too good to be true? Nope. Here’s the recipe.
2 cups of almond flour (essentially just finely ground almonds)
2 tablespoons of tapioca starch (or potato starch. Basically a thickening agent)
1 teaspoon of baking soda
1/4 cup of pure maple syrup or honey (I went with maple syrup)
3 tablespoons of water
2 tablespoons of melted coconut oil
1 tablespoon of vanilla extract
Handful of chocolate chunks (I used bittersweet)
- Preheat the oven to 350 degrees F/175 degrees C. Line a cookie sheet with baking paper.
- Pour the almond flour, tapioca starch and baking soda into a bowl. Stir gently just to combine ingredients.
- Add in the maple syrup, water, coconut oil and vanilla. Stir well until a cookie dough like texture forms. (Note: if the mixture seems too moist and sticky, sprinkle in a tad extra almond flour to bring texture slightly fluffier).
- Stir in the chocolate chunks.
- Spoon large portions of the dough onto cookie sheet. Flatten them slightly as the dough doesn’t spread much on its own. This will ensure they cook evenly.
- Bake for 8-10 minutes. Do not overbake.
- Remove from the oven and allow to cool completely before moving, otherwise they are likely to fall apart.
These can be stored in an airtight container at room temperature for 3-4 days.
Recipe yields 6-7 large cookies or 9-10 small ones.