Who doesn’t have a sweet tooth? Okay, okay, I know there are people out there who crave pizza at the end of a meal as opposed to something sweet (my brother-in-law, for starters), but I love sweets. Even though I’ve cut dairy, I still crave chocolate toward the end of the day. (You can keep the candy – not interested – just give me the chocolate!) That said, my craving is not nearly as intense as it used to be and the super-super sweet stuff isn’t really of interest to me either. Jaw dropping. Believe me, I’m still in awe. It’s like my palette is suddenly bi-polar.
If you’re ready to change up your cookie life, start here! These are gluten-free, wheat-free, dairy-free, egg-free, peanut-free cookies. You’d think they are taste-free, right? Fact: they are quite amazing AND they are chewy. I despise crunchy or hard cookies. They are shameful.
As written, these do have soy and tree nuts (almonds), so avoid if those are your sensitivities, but there are substitutes for either of these items. While a food processor would help make your cookie prep easier, I’m sure you can do this with a handheld mixer.
Now, I know I’ve told you that we avoid soy. One exception is Earth Balance vegan sticks. We allow these because they are GMO-free… a rarity in the soy world. However, if you are soy-free, in place of these sticks you have a few healthy options including coconut oil or coconut spread. Both would add a yummy sweetness factor to these. Next time I make them I am going to try coconut.
Now for the goods!
… while your son licks the spoon.
Scoop dough onto the cookie sheet and gently press into the paper.
Bake at 350 degrees for 6-8 minutes, until light brown. Let sit (on paper/baking sheet) for 15 minutes before handling.
These Chocolate Chip Cookies are gluten-free, wheat-free, dairy-free, egg-free, peanut-free.
Chocolate Chip Cookies
Keywords: dessert gluten-free dairy-free egg-free peanut-free refined sugar-free almond flour chocolate chips
Ingredients (18-20 cookies)
- 2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup Earth Balance, vegan palm oil shortening, or coconut oil/spread (your choice)
- 2 tablespoons honey
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon real maple syrup
- (If needed, you could replace the above 2 ingredients with either 1 T vanilla or 1 T maple syrup)
- 3/4 cup chocolate mega chunks OR 1/2 cup mini chocolate chips (Enjoy Life)
Place almond flour, salt and baking soda in a food processor and pulse in shortening, honey, vanilla and syrup until dough forms.
Remove the blade and stir in the chocolate chips.
Scoop 1 tablespoon of dough onto a parchment paper lined cookie sheet.
Round out the balls and gently press them into the paper.
Bake at 350 degrees for 6-8 minutes, until light brown.
Let sit (on paper/baking sheet) for 15 minutes before handling.
** You can buy blanched almond flour (sometimes labeled almond meal) or you can make it yourself with a food processor. To make, buy whole blanched (skin off) almonds and place them in a food processor. Pulse until they become a fine powdery flour. Do not over pulse or they will become almond butter! If you purchase unblanched almonds, you will need to blanch them to peel the skins off. I’ve not had luck doing this easily, but if you have a great trick or process, please let me know!
These had chocolate chunks all over Finns face which means TODDLER APPROVED!
Note: the cookies on the cookie sheet were made with blanched almond flour and the cookies here on the plate are with unblanched almonds. Taste is the same, texture is just different. Both are fantastic!