We’re now officially into the holidays and parties and gatherings and all kinds of festivities are happening now. So it’s almost vital to have cookies around right?! Kids love them and heck so do adults, not to mention Santa. I love baking a large batch of these simple chocolate chip cookies (they’re a real crowd pleaser and they also freeze well should you wish to save some for later). They’re free of any grains, sugar and dairy and taste amazing. I use a combination of coconut flour and almond flour to create the perfect flavor and texture. Pair these up with some almond milk or coffee or better yet paleo ice cream and you’ll be in holiday heaven. Enjoy!!
2 cups blanched almond flour
1 tablespoon coconut flour
1 teaspoon unflavored gelatin
½ teaspoon baking soda
½ teaspoon sea salt
6 tablespoons unsalted grass-fed butter, melted
¼ cup + 1 tablespoon honey (I prefer a light honey like clover)
2 teaspoons vanilla extract
½ cup dark organic chocolate chips or chopped
OPTIONAL: chopped nuts of your choice
1. Preheat oven to 350F degrees with rack in middle position.
2. Place almond flour, coconut flour, baking soda and sea salt in a mixing bowl and combine together.
3. Mix butter, honey and vanilla together in a separate bowl.
4. In a small cup, add 2 tablespoons cold water to the gelatin.
5. Let sit for 1 minute.
6. Add all wet ingredients to the dry mixture.
7. Mix slightly by hand.
8. Use your electric hand mixer and mix until well incorporated.
9. Stir in chocolate chips (and nuts, if using) by hand.
10. Using your regular silverware, use a teaspoon to scoop the dough.
11. Place each dough ball on a baking sheet lined with parchment paper.
12. Bake for approximately 12 minutes until they are just LIGHT golden brown on the edges.
13. Remove from oven and cool on pan for about 3 minutes.
14. Remove from pan with a cookie spatula and place on rack to cool.
15. Cover them if you won’t be eating right away.
NOTE: These can be stored in the freezer if you make many ahead of time like I do.