RECIPESDECEMBER 9, 2013

chocolate chip cookies – to cure your cravings

When I created this ‘chewy chocolate cookie‘ recipe – I received a lot of fan fare. I’ve heard that it’s been the winner in cookie contests (that featured traditional sweets) – and kids (of all ages) love them. One such fan requested a more basic chocolate chip cookie recipe that would satisfy cravings for the classic, all-time favorite treat. There’s nothing like warm chocolate chip cookies straight from the oven, right?

So, I got to experimenting and came out with this winning recipe on the first try (which NEVER happens!) – and I’m so excited to share it with you.

Like most of my treats, these cookies feature whole-grain oat flour and high-protein almond flour. They’re naturally sweetened with low-glycemic coconut sugar, and get richness from coconut oil . But most importantly, they taste pretty amazing.

They will make a great addition to your holiday baking line up and will appeal to your friends and family with special diets and/or healthy lifestyles.

Chewy Chocolate Chip Cookies

Ingredients:

1 cup almond flour, packed
1 cup oat flour
¾ cup coconut palm sugar
2 tablespoons ground flax
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup liquid coconut oil*
1/3 cup unsweetened applesauce
1 tablespoon vanilla extract
½ cup chocolate chips

Procedure:

Preheat oven to 350. Line two large baking sheets with parchment paper.

In a large bowl, whisk almond flour, oat flour palm sugar, flax, baking powder, soda, and salt. In a small bowl, whisk coconut oil, applesauce, and vanilla. Add wet ingredients to dry, and stir until evenly mixed. Add in chocolate chips and stir to combine.

Using a scant tablespoon, form dough into balls on baking sheets. Bake for 12-14 minutes. Let cool for 10 minutes.

NOTE: If your coconut oil is solid, place it on the stove in a saucepan filled a few inches with simmering water until it liquifies. If you (or your tasters) don’t love the taste of coconut oil – substitute grapeseed oil.