Chewy, Chocolate-y, Egg-Free, Grain-Free Cookies!
We love chocolate chip cookies at our house. I think my kids would eat just about anything with chocolate chips in them. I love testing out new recipes for chocolate chip cookies, especially healthier versions and recipes without eggs (for me). This one is by far the best one I’ve tried! It’s gluten-free, but full of flavor and lots of chocolate. You could easily make this recipe dairy free by using avocado or coconut oil instead of butter, and dairy-free chocolate chips, such as Enjoy Life brand. The cookies in my photos use Ghiradelli chips, which are quite large and flat, and they stay pretty gooey even after they have cooled.
When I’ve made almond flour cookies in the past, they were just okay. The texture wasn’t crispy or chewy – just somewhere in between, and the flavor faded after a day. These cookies use coconut sugar which is my absolutely FAVORITE sweetener. It has a caramel like flavor and crispy texture, which means it adds so much to recipes without overwhelming sweetness. Not only does it work great in baked goods, but also in coffee!
Use a good quality almond flour like this one here.
Almond Flour Chocolate Chip Cookies
1.5 cups Blanched Almond Flour
1/2 cup Arrowroot Starch
1/2 tsp baking soda
1/2 tsp salt
2/3 cup coconut palm sugar
1/4 unsalted butter, softened (sub coconut or avocado oil for dairy free)
1-2 Tbs water
1 cup chocolate chips
Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Combine almond flour, arrowroot starch, baking soda, salt and coconut sugar in a medium sized bowl. Add butter and stir with a spatula until well combined. Gradually add water 1 tablespoon at a time, using just enough for the dough to hold together. Stir in chocolate chips. Using your hands, roll about 2 tablespoons of dough into balls and flatten slightly onto a cookie sheet. Bake for 10 – 12 minutes until lightly golden. Allow to cool on pan for 5 minutes before removing to a rack to cool completely.
These cookies have the best texture within 24 hours at room temperature, or they can be frozen for longer.