I know what you’re thinking.
You’re wondering what I’m thinking sharing a recipe that calls for using an oven when it’s hot as heck outside. But the fact is, the weather doesn’t care about our cravings for freshly baked cookies.
Plus, just think about alllll the different flavors of ice cream that you can sandwich between two of these cookies! YUM. ???
Typically I’m a hot cookie fan – I eat them while they’re still warm and gooey right out of the oven. Maybe it’s the weather but, I’m actually loving these cookies cold too. I put them in the fridge and ate them for breakfast this morning (yep.) and I liked them even more than I did last night.
This recipe is from my blogging pal Carol’s cookbook: Ditch the Wheat. Her book is filled with so many tasty recipes – her desserts tempt me most! I was flipping through her cookbook when this recipe for chocolate chip cookies caught my eye – it looked so easy that I HAD to make them immediately. But alas – I was completely out of chocolate chips! ? Thankfully, I found an organic dark chocolate almond bar from Trader Joes in the pantry. Thus Carol’s chocolate chip cookies became chocolate chunk cookies! Did you know there’s actual food drama over what’s better in a cookie: chips vs. chunks. I’m in the “use what you’ve got so you can make these awesome cookies ASAP” camp. I’m kind of curious though… do you prefer chocolate chips or chocolate chunks?
Alright, going back to this gorgeous cookbook – it’s filled with 120 delicious recipes that are perfect for everyday meals and parties. And, as the name of the book implies – all recipes are free from wheat (aka, all the recipes are gluten-free). Some other recipes that I can’t wait to try next: buffalo chicken tenders, apple butter bbq ribs, meat french toast (yes!) and cinnamon buns!
For now though, I’m allll about eating these cookies!
- Preheat oven to 350°F.
- Line two cookie sheets with parchment paper.
- In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt.
- In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes.
- Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
- Using two soup spoons or a small cookie scoop, drop the dough in roughly 1-inch portions onto the prepared cookie sheets, spaced 2 inches apart.
- Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges of the cookies are lightly browned and the tops feel firm when gently touched.
- Let cool on the cookie sheets for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days, or freeze.