Happy 2018!! Let's start things off right with these grain free cookies. I've been hiding a bag of chocolate chips on myself for the last month or so until I felt like whipping these up. I have a hiding spot in one of the difficult to reach cupboards that I never go into and that is away from all the other food. I use this to hide things from myself like crackers specifically for a get together, nutella or chocolate chips. I would have eaten these chocolate chips if I had not hidden them, same for said crackers. Maybe not the same for the nutella.
Back to the cookies! These are a super yummy chocolate chip cookie made with almond flour and sweetened with maple syrup. I'm really pleased with this recipe: grain free, paleo, dairy free, refined sugar free, easy to make and soft. I like a soft cc cookie, don't you?
A note on ingredients: Use almond flour, not almond meal. I use Nutiva coconut and red palm shortening. The coffee grounds should be very fine, like espresso. I had courser drip sized grounds here so I buzzed them in the grinder for a few seconds until they were fine. They can be considered optional but really give these cookies a warm, toasty flavor. I also used an electric hand mixer for all of the mixing, besides folding in the chocolate chips. You can also use a stand mixer with the paddle attachment.
makes 24 cookies.
Almond Flour Chocolate Chip Cookies
3 cups almond flour
1 teaspoon baking soda
1/4 teaspoon course kosher salt
1 tablespoon very finely ground coffee
2/3 cup coconut & red palm shortening, room temperature
2/3 cup maple syrup
1 teaspoon vanilla
1 1/2 cup chocolate chips
In a bowl, whisk flour, baking soda, salt, cinnamon and coffee to evenly combine. Set aside.
In a mixing bowl, use a hand mixer to beat shortening and maple syrup together until it no longer looks curdled, about 2 minutes. Add eggs and vanilla, mix 2 minutes more. Mixture will look weird and slightly curdled or separated. This is ok. Add dry ingredients to wet and mix well. Fold in chocolate chips.
The batter will seem much different than your usual cookie dough - lighter, wetter and stickier. This is ok.
Chill in refrigerator for 30 minutes. In the meantime, heat oven to 350 degrees and line two cookie sheets with a silicone baking mat or lightly oiled parchment paper. Remove dough from fridge and drop tablespoon sized spoonfuls of dough onto the prepared trays. Give them some room as they will spread when baking. Bake 15 minutes. Remove from oven and let cool a bit on pan before removing.
Cookies are best warm out of the oven or stored in the fridge in an airtight container.