My kids all know that my favorite treat is a warm, chocolate chip cookie. When they were young, I used to keep a roll of cookie dough in the fridge so that I could bake just the right amount for them, their friends, and of course, me. As I learned more about processed food, preservatives, and sugar, I was faced with a serious dilemma (okay, not serious like real life tragedies, but serious on the comfort scale).
Then my daughter, Molly, found this recipe. I don't know where it came from. We have had it for a few years now and I made a few tweaks. I apologize to the original author of the recipe and want you to know that I am extremely grateful to you for letting me have a healthier treat. My kids and their friends all love and request these cookies as well. In fact, my son who is living overseas just said he had some wanna-be chocolate chip cookies this week and it made him miss mine (I'll take it).
Before anyone gets judgey 😉, I do know that it has some forms of sugar in it. But I believe we all need a little treat every now and then. Did I mention that they are super quick and easy? Maddy comes home from college tomorrow. It's a perfect excuse to make a batch. Enjoy!
The REAL Chocolate Chip Cookie
3 1/4 cups almond flour
1 tsp salt
1 tsp baking soda
2 eggs, room temperature
1 tsp vanilla
1/2 cup honey or maple syrup
1/2 cup coconut oil, melted
3/4 cups mini chocolate chips (I use the dairy free, soy free, gluten free kind)
Preheat oven to 375.
Put parchment paper on a cookie sheet.
Combine the almond flour, salt, and baking soda in a bowl.
In a large bowl, combine the eggs, vanilla, coconut oil, and honey or maple syrup.
Scoop onto parchment paper and cook for 8-10 min, being careful not to let the bottoms burn. (If the cookies are too sticky, you can keep them in the fridge. I would lose my warm cookie so that doesn't work for me).