Today has not been the best day. I was informed my entire main floor hardwoods have to be removed from the dishwasher water damage. This is not going to be small job. The baseboards need to come off, furniture removed and the removal of kitchen appliances equates to no cooking for me. I plan to put off the repairs until the kids have a few weeks off school and I can take off somewhere. But it could be worse. Much worse.
It’s a cookie kind day. A gluten free, grain free, no refined sugar chocolate chip cookie of course. These are so delicious you would NEVER know they are grain free. I posted this recipe ages ago on my old website but I thought I needed to transfer it over. This recipe is the standard chocolate chip cookie Aidan loves to make.
Grain Free Chocolate Chip Cookie
Makes 24 cookies
- 3 1/4 cups almond flour
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup raw honey
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 1/2 cups of chocolate chips
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Combine almond flour, baking soda and sea salt together in a medium bowl. In another bowl combine the eggs, coconut oil, vanilla and honey. Stir the wet ingredients into the almond flour and add in the chocolate chips. Mix until combined.
- Scoop the cookie batter into small mounds and press down slightly. Bake for 8 – 10 minutes depending on the size of the cookie. Cool on the baking sheet for a few minutes before removing. Move to a wire rack to cool completely. Store the cookies in the fridge for up to 5 days (if they last that long).
