1/2 cup coconut oil, room temerature
1/2 cup granular sugar
1/2 cup brown sugar, packed
2 tablespoons coconut cream (*see note)
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon arrowroot powder or cornstarch
2 cups blanched almond flour
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
Instructions
Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
Remove and cool for at least 5 minutes and enjoy.
Notes
*Coconut cream is slightly different than coconut milk. You can buy canned coconut cream in your local health food store or online. If you can't find it however, you can use the cream that separates from the liquid in regular coconut milk is chilled. . . .
Version with Eggs; If you would like to try the version using eggs simply replace the coconut cream in the recipe with 1 medium egg + 1 egg white, add an additional 1/2 cup almond flour and an additional 1 teaspoon starch. You also might want to chill this dough before forming into balls, as it's a bit sticky.
Thank you @gringalicious so much for providing and sharing the recipe, I also appreciated how you shared a memory you have with your mom and the 'poison testing' :) it brought back feelings of nostalgia... reminds me of how I used to sneak in an extra teaspoon of cookie dough when mom wasn't in the kitchen before they went into the oven! What I like most about the recipe is the fact that it is dairy free - I myself am lactose intolerant and can only handle very little amounts of dairy on a daily basis- so I am most definitely upvoting this recipe post and following you for more scrumptious recipes! May I ask, would it matter what type of flour you use and would it change the taste dramatically at all?
Thanks for the #TIP about chilling the dough, prior to forming.
ALSO: Will be a good chance for me 2 try my Almond Flour in a CHOC CHIP #COOKIE #RECIPE
Don't know IF I'll do the version w/ Coconut cream (or "Eggs") - but THANX 4 THE CHOICE ☻
Sometimes I use Bob's All Purpose Baking flour (in a sm. amt) in conjunction with the Almond Flour
Thanks @pariza
Ingredients
1/2 cup coconut oil, room temerature
1/2 cup granular sugar
1/2 cup brown sugar, packed
2 tablespoons coconut cream (*see note)
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon arrowroot powder or cornstarch
2 cups blanched almond flour
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
Instructions
Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
Remove and cool for at least 5 minutes and enjoy.
Notes
*Coconut cream is slightly different than coconut milk. You can buy canned coconut cream in your local health food store or online. If you can't find it however, you can use the cream that separates from the liquid in regular coconut milk is chilled. . . .
Version with Eggs; If you would like to try the version using eggs simply replace the coconut cream in the recipe with 1 medium egg + 1 egg white, add an additional 1/2 cup almond flour and an additional 1 teaspoon starch. You also might want to chill this dough before forming into balls, as it's a bit sticky.
Thank you @gringalicious so much for providing and sharing the recipe, I also appreciated how you shared a memory you have with your mom and the 'poison testing' :) it brought back feelings of nostalgia... reminds me of how I used to sneak in an extra teaspoon of cookie dough when mom wasn't in the kitchen before they went into the oven! What I like most about the recipe is the fact that it is dairy free - I myself am lactose intolerant and can only handle very little amounts of dairy on a daily basis- so I am most definitely upvoting this recipe post and following you for more scrumptious recipes! May I ask, would it matter what type of flour you use and would it change the taste dramatically at all?
Beautiful
Looking delicious. Most welcome @gringalicious
Thank you for the recipe! you're the best, a real inspiration!! Nice photoshoots and very delicious recipes, like always! :)
Omg they look so good.... now I'm hungry :-)
For the first time, a healthy recipe for cookies actually looks easy! Thank you for that :)
I will definitely try them out! They look amazing and sooo tasty... Yum!
I hope you do @mshydrolove
Thanks for the #TIP about chilling the dough, prior to forming.
ALSO: Will be a good chance for me 2 try my Almond Flour in a CHOC CHIP #COOKIE #RECIPE
Don't know IF I'll do the version w/ Coconut cream (or "Eggs") - but THANX 4 THE CHOICE ☻
Sometimes I use Bob's All Purpose Baking flour (in a sm. amt) in conjunction with the Almond Flour
There it is thanks! LOOKS DELICIOUS!
Sure it will be sweety,
Is n't it?
thanks for taking the time to comment @skoukath
It sure will. It looks beautiful too
thanks @dummnebari