There comes a time in every chef or home-cook's life when they feel truly accomplished. When they feel complete. When they can hang up their apron, turn off the oven, and sleep soundly knowing they have fulfilled their purpose in life. When they make, the PERFECT chocolate chip cookie. Friends, I feel I have done just that. In fact, I served a batch of these to my in-laws who are massive refined flour, refined sugar enthusiasts (*sigh...I'm trying, trust me) and they raved how these were the chewiest, most delicious chocolate chip cookies they have ever had. I didn't even tell them they were grain-free and refined-sugar-free just to see their reaction! I know this all sounds a little arrogant, and maybe you'll try these guys out and be completely unenthused, but I've repeated the recipe quite a few times and it seems to be pretty fool-proof (and always a hit). That being said, baking is always finicky. Depending on the temperature of your ingredients, or the room you're cooking in, or the humidity that day, or even your mood, you'll notice significant changes in the consistency of said baked good. But that's half the fun right? And that's how new recipes are created - fixing a botched batch or major flop. And that's one reason why I encourage you to play around with this recipe and make it your own! Try a different kind of nut besides walnuts, or no nuts at all. Add in some dried fruit. Try teeny chocolate chips instead of the big chocolate chunks. Even try honey or maple syrup instead of the coconut sugar! Just have fun with it, and remember, there is no such thing as a failed dessert, because almost anything can be magically made into a delicious pudding ;)
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 6 tblsp coconut oil or unsalted grass-fed butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter).
- ¾ cup coconut sugar
- 6 tblsp pure almond butter
- 1 ½ tsp pure vanilla extract
- 1 large egg, room temperature
- 1 ¼ cups organic dark chocolate chips
- ½ cup crumbled walnut
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer (like a KitchenAid), beat together the coconut oil or butter, and coconut sugar at medium speed until well combined (about 1 minute).
- Beat in the almond butter and vanilla extract on medium speed and mix until combined.
- Beat in the egg on low and mix until well incorporated.
- Slowly mix in the flour mixture until well combined.
- Fold in the chocolate chips and walnuts, and place the bowl in the refrigerator for about 30 minutes or until the dough is firm.
- While the dough is cooling, preheat the oven to 350F and line a baking sheet with parchment paper.
- Roll the dough into 12 balls and arrange on baking sheet with about 2 inches in between each ball.
- Flatten each ball slightly with your thumb or a spoon, and bake for 10-15 minutes, or until the surface of the centre of the cookies no longer appears wet. They'll be soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet and enjoy!
*Note: You can store them in an airtight container in the fridge for up to 3 days, and both the dough and the baked cookies freeze quite well!