It’s the holidays! Which means lots of love, celebrations, family gatherings and… cookies. Lots. and lots. Of cookies. I was recently invited to an all-girls ‘Christmas Cookie’ exchange in the S.F. I jumped at the opportunity to take part and immediately started browsing the web for a recipe that was both delicious and nutritious. Just then… I stumbled upon these Grain-Free Chocolate Chip Cookies from PaleoHacks.
Now, let’s be honest – a grain-free cookie with natural sugar has now business competing against a ‘real’ chocolate chip cookie. So I knew that bringing these cookies to the party were going to be a bit of risk.
Luckily, they turned out to be a hit! The recipe is super simple consisting of just coconut flour, coconut oil, honey, eggs, chocolate chips (dark, of course), vanilla and sea salt. That’s. It. Sure, they didn’t win top prize at the party… but they were certainly gobbled up and enjoyed!
I’ve repasted the recipe from PaleoHacks below.
You can also alter it to make it slightly more festive. On a second batch, I added in crushed peppermint (hammered some candy canes) for an extra Christmas flare!
Grain-Free Chocolate Chip Cookies
What You’ll Need:
- 1/3 cup coconut flour
- 1/3 cup dark chocolate chips
- 2 whole eggs
- 1/4 cup organic, cold-pressed virgin coconut oil
- 1/4 cup raw honey
- 1 tsp vanilla extract
What You’ll Do:
- Preheat your oven to 350°F and line baking sheet with parchment paper
- In a large bowl, whisk together all dry ingredients; then with a food mixer stir in eggs, coconut oil, honey, and vanilla extract (it gets pretty sticky and coconut flour soaks up the wet ingredients VERY fast!)
- Gently fold in the chocolate chips (I usually add double the amount – 1/2 cup)
- Portion out the cookie dough into little balls using a tablespoon onto your baking tray (this makes about a dozen)
- NOW, here is the KEY: gently pat down your the cookies until they’re slightly flat (they will not spread out on their own in the oven)
- Place your cookies into the center of the oven and bake for around 12 minutes; keep your eye on the cookies as the edges will burn quicker than the middle will set*
*By the time I made my second batch… I flipped my cookies half way through baking them (about 6 minutes) to ensure they we’re cooked through