Super Yummy Grain-Free Chocolate Chip Cookies

November 13, 2015

Now that I'm no longer around my paleo diet friends having since moved away from them, I've been craving these delicious paleo-friendly cookies that my friend Jeffrey would make pretty regularly. Don't get me wrong, I love love love full gluten cookies, but I enjoyed this new adventure baking with unique flours: almond and coconut.
The cookies are so fluffy that it's pretty unbelievable that they're made primarily from a nut flour. With coconut sugar and flour and even honey, I can't taste any strong flavor from these ingredients. They combine to form a tasty, you-almost-don't-miss-the-Toll-House-cookie-recipe cookie. If all gluten-free baked goods were this amazing, I wouldn't shy away from them (but sadly, this isn't always the case). 
Thank you, bulk section at Central Market because paleo friendly ingredients (almond & coconut flours and coconut sugar) can be quite pricey. Buying in bulk helps you purchase only the amount needed so you won't be left with a whole ton of random ingredients and not know what to do with them (although I would make these cookies all the time!). 

So if you have a loved one who is sensitive to gluten, on an low grain diet or you're just in the mood to bake with unusual ingredients, head over to your bulk section at your local Whole Foods, all natural market or co-op and make these delicious treats. 
On a side note: this article goes in depth about the difference between almond flour and almond meal. Almond flour is ground up blanched almonds (without the skins), resulting in a finer product and therefore giving a less nutty and smoother texture. I used almond meal for this recipe (since I couldn't find almond flour) and thought the cookies were fluffy enough but if you want an even finer texture, I would pulse the almond meal through the food processor before baking with it. 

Here's a very slightly tweaked version of these cookies for non-paleo dieters since we aren't as strict with which type of butter and chocolate chips we consume: 

Grain-Free Chocolate Chip Cookies adapted from Against All Grain; makes 15 cookies 
4 tbs butter, softened
1/4 cup coconut sugar
2 tbs honey
1 egg, at room temperature
2 tsp vanilla
1 1/2 cups almond flour
2 tbs coconut flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1. Preheat oven to 350 degrees. Combine and mix in a stand mixer the butter, coconut sugar, honey, egg and vanilla until smooth and fluffy. 
2. Add in flours, baking soda and salt and mix until combined. Fold in chocolate chips. 
3. Use a cookie scoop or a tablespoon to scoop out batter onto a Sil-pat covered pan or parchment paper lined pan. The cookies don't spread while baking so you can flatten the tops of the dough balls before placing in oven. 
4. Bake for 9-12 minutes at 350 degrees or until tops are slightly golden. 
5. Enjoy! 

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