Grain-Free Chocolate Chip Cookies {Recipe}

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Against All Grain is one of my new favorite blogs and new favorite cookbooks! She has some of the best gluten-free and paleo recipes out there. Seriously everything she posts looks appetizing, which isn’t always the case when you remove the gluten. Not only does she have gluten-free recipes but she has recipes that work for the Special Carbohydrate Diet (SCD), something that I tried to go on at one point. I’ve had Ulcerative Colitis for 20 years (wow, that makes me feel old), I was diagnosed at age 8 so I’ve pretty much had it my entire life. I’ve been in and out of remission, on and off medicine, it’s just an on-going thing. The last time I had to go back on meds I tried to start the SCD and failed miserably. You pretty much can’t eat anything. No sugar {except honey}, no grains, no starches and limited dairy. Sounds like a baker’s nightmare to me. That was definitely the hardest part for me, I love baked goods. I like to make them, like to eat them, like to share, and all the recipes I was finding that worked for the diet tasted horrible. Like really not good. Now I try out recipes here and there, but I don’t stick to a strict diet by any means. I am happy to say that this recipe is probably THE best grain-free cookie recipe I have ever tried. I will go so far as to say it’s just as good as real thing. I guess that’s why they are called, “Real Deal Chocolate Chip Cookies.” Finding recipes like this makes that I really can stick to a diet like this {though chocolate is actually a no-no on the SCD}, but then I realize that these are also probably the most expensive cookies I have ever made…so the diet may need to wait until we’ve accomplished a few more of our financial goals 😉

grain-free-chocolate-chip-cookies

Ingredients:

  • Âź cup palm shortening, ghee, or grass-fed butter
  • Âź cup coconut palm sugar
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • Âź cup dark chocolate pieces 
  • Âź cup Dairy Free chocolate chips 

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy. {I actually just used a stand up mixer since we don’t have a food processor, they turned out somewhat grainy, but still good!}
  3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
  4. Stir in the chocolate chips by hand. {I used the dark chocolate and some semi-sweet chocolate chips, because I couldn’t find dairy-free chocolate chips anywhere…}
  5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
  6. Bake for 9-12 minutes, until slightly golden around the edges.

Enjoy!

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