3 years in the making!
You will seriously kick yourself if you don’t make these Gluten Free, Grain Free, Dairy Free Chocolate Chip Cookies as soon as you possibly can! All real ingredients that make you feel great. I know because Ryan and I each ate 12 the other day when they came out of the oven. Oops!! Did I just say that? Chocolate chip cookies are one of my favorite things! I have been working to come up with a recipe for 3 years that my hardest critics (my family members that will go unnamed) could truly enjoy. Well, it finally worked! You guys, after everything I have tried, I can hardly believe it turned out to be such a simple recipe! Can you tell how excited I am? One family member even told me that she would put it up against any conventional chocolate chip cookie out there. Well, here you have it, I want to share it so they can bring a smile to your face and not harm you in the process. I promise you will enjoy these, maybe too much!
Ingredients:
2 1/2 cups fine milled almond flour 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup hazelnut or coconut oil (melted) 1 tablespoon vanilla extract 1/4 agave or evaporated cane juice 1/8 cup molasses 1 cup bittersweet chocolate chips
Directions:
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Then stir wet ingredients in a small bowl. Add wet ingredients to dry ingredients and stir. Put tablespoon size dough on cookie sheet lined with parchment paper. Bake 7-9 minutes. Remove and let cool. Cookies will not hold shape until cool.
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