Updated: Nov 7, 2019
If anyone can appreciate a really good chocolate chip cookie recipe, it’s me.
But, now, since I’ve curtailed my intake of gluten and dairy, and sometimes sugar (my nemesis), I’ve had to start getting creative.
Hence, these little babies! My own recipe, at that! I did a lot of research on several food blogs for special diets, and kind of morphed all of them into something that I thought might be good. And, they are! Moist, not too sweet, they hold together, and they taste just as good as ‘the real thing’.
They are gluten free and dairy free. And, as of right now, they have turbinado sugar, but, my next attempt will use coconut sugar, and we’ll see if those come out as well.
Here is the recipe. Since I cook for one right now, I made a small batch. Please feel free to double the recipe if you have other cookie lovers in your household. I made them into bars this time, which just means I put the whole batch into a small pan, flattened them out and spread them across the whole pan, and baked them all at once. I also cooked them in my toaster oven, but, I assume that the temperatures would be the same in a conventional oven.
1/3 cup + 1 Tbsp of coconut oil
1/3 cup raw coconut sugar
1/2 cup coconut flour
1/2 cup almond meal flour
1/3 cup of dark chocolate chips
1/2 tsp baking soda
1/4 tsp of salt
1/4 cup pecans (optional)
1/4 cup coconut flakes (optional)
Heat oven to 350 degrees.
Melt coconut oil and allow to cool.
Mix in the egg and sugar until smooth consistency.
Add flours, baking soda, and salt and mix well.
Fold in chocolate chips, and, if you are using, nuts and coconut flakes.
Add entire batch to a small 6 x 8 greased pan, or Tbsp sized spoonfuls and bake for 12-16 minutes, or until golden brown.