One of the hardest things for our family when going completely grain-free was finding a replacement for one of our favorite family past-times, making chocolate chip cookies. These cookies are fantastic, and I frequently have grain-eating guests gobble up handfuls. They are so easy to make that my kids can do it on their own, and since they are packed with protein and other good stuff, I sometimes even let them have these cookies for breakfast!
INGREDIENTS:
3 1/4 cups blanched almond flour
1 tsp baking soda
1 tsp sea salt
2 eggs
½ cup raw honey
1 tsp vanilla extract
½ cup coconut oil (melted)
1 ½ cups semi-sweet chocolate chips (we recommend dairy, nut & soy free
mini-chips)
DIRECTIONS:
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Combine blanched almond flour, baking soda and sea salt in mixing bowl. In another mixing bowl whisk together eggs, honey and vanilla. Slowly add wet ingredients to dry ingredients and mix until combined. Add melted coconut oil and blend until combined. Stir in chocolate chips. Drop tablespoon size balls of dough onto baking sheet. Bake for 8 minutes or until golden brown.
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