I Tried It and I Liked It: Chocolate Chip Cookies

I'm seeing more gluten-free recipes calling for a combination of almond and coconut flour. I like the texture this gives and love that it lessens the need for so much almond flour which can be harder to digest and can contribute to Omega imbalance.

These cookies are Paleo/Primal and egg free! Courtesy of Deliciously Organic.

Ingredients

• 2 cups blanched almond flour


• 2 tablespoons coconut flour


• 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)


• 1/2 teaspoon baking soda


• 1/2 teaspoon Celtic sea salt


• 6 tablespoons unsalted butter (or coconut oil), melted


• 1/4 cup honey (I prefer a light honey like clover)


• 2 teaspoons vanilla extract


• 1/2 cup mini chocolate chips or dark organic chocolate, chopped

Instructions

1. Preheat oven to 350ºF and adjust rack to middle position. Place almond flour, coconut flour, gelatin, baking soda and sea salt in a medium mixing bowl. Whisk together. Whisk butter, honey and vanilla in a large measuring cup and pour into dry mixture. Stir until a dough forms. Stir in chocolate chips. Using a2” cookie scoop, scoop the dough and place each dough ball on a baking sheet lined with parchment paper. Press each dough ball down so the diameter of the cookie is now 3”. Bake for 12 minutes until just golden brown on the edges. Cool for 5 minutes. Serve.

Everyone enjoyed these cookies and they were fast and easy to make. I've already noticed several other yummy-looking grain-free recipes on Deliciously Organic's site so I'll be popping over there again soon.