Classic Chocolate Chip Cookie (Grain-Free)
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I'll be about 30 more minutes, my friend said. I looked at the clock, and then to the pile of ingredients I had set out. I can test two versions of chocolate chip cookies in 30 minutes, right? What else am I going to do?
Spoiler alert: testing two batches of chocolate chip cookies takes more than 30 minutes.
An hour later, I was pulling the pan out of the oven, sampling one of each version with a spoon and blowing on them because they had yet to cool. Originally, I had thought, I'll make both versions and then ask people their favorite. But even in that rushed instant of taste testing, the choice was clear. There was a winner, and there was no question about it.
In the interest of "testing", I made the winning batch again, to make sure I hadn't mixed anything up in my original "30-minute" test bake. I tried it with egg as the binder and gelatin. The egg version spread a bit more, and was slightly more chewy. That said, the gelatin version was pretty dang good too, so below you'll find the recipe lets you pick which binder you'd rather use. Yup, these are a winner!
Classic Chocolate Chip Cookies (Grain-Free)
A classic chocolate chip cookie, using almond flour!
Serves: 12 | Total Time:
Ingredients:
- 1 cup + 1 tablespoon blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup + 1 tablespoon unsalted butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 cup semi-sweet chocolate chips (I used a mix of chocolate chips and a chopped dark chocolate bar)
Directions:
- Before you begin, brown your butter by heating over low heat, stir occasionally, until it turns golden brown (but not burnt!). Then, place butter in the fridge to chill/solidify.
- Preheat over to 350°F. Creamy chilled butter with coconut sugar and maple syrup. Add eggs and vanilla, and beat with an electric mixer until well combined.
- In a separate mixing bowl, sift together your dry ingredients: almond flour, coconut flour, baking soda, salt. Add dry mixture to butter mixture 1/2 at a time, beating until incorporated. Then, fold in chocolate chips.
- Scoop dough by the rounded tablespoon (or 2 flat tablespoons worth of dough) and roll into a ball. Lightly flatten dough balls with your palms to 1/2 to 3/4 inch thickness. Place 1 inch apart on baking sheet. Bake for 11-14 minutes, until cookies are fragrant and puffed. Allow to cool for at least 15 minutes before moving them; they need to set (you are welcome to eat them with a spoon before then, just don’t burn yourself!). Store in air-tight container.
Anthony's Goods provided me with the product for this recipe.
