Chocolate Chip Cookies
Prep Time
10 min
Prep Notes
- Line a 10 by 13 baking sheet with parchment paper.
- Preheat oven to 350 degrees.
Cooking Time
9 to 10 minutes
Yields
1 & 1/2 Dozen
Ingredients
2 1/2 Cups Almond Flour
1/4 Cup Raw Honey
1/3 Cup Coconut Oil
1 Tablespoon Coconut Cream
1 Tablespoon Vanilla
1 Lemon - juiced
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 to 1 Cup Dark Chocolate Chips. ( We like to use mini-chocolate chips. Only use 1/2 Cup of the regular size chips.)
Directions
- Place all the dry ingredients in a medium-sized mixing bowl.
- Melt coconut oil in a saucepan over medium heat.
- Add melted coconut oil, lemon juice, vanilla, and raw honey.
Mix well with a spoon.
- Add coconut cream
Continue to mix well.
- Add chocolate chips
Mix well. Measure 1 rounded teaspoon. Gently roll between palms into a ball and place on lined baking pan. Continue this step until all dough is measured, gently rolled and placed on the baking dish. Then gently press down the rolled cookie dough balls until half their rolled size. Place in preheated oven and bake for 9 to 10 minutes, or until edges are light brown. Remove from oven and cool slightly.
Notes
This is an easy and delicious gluten and dairy free chocolate chip recipe that is one of our "go to" recipes when seeking an easy sweet treat. The best part is it is similar in taste and texture to the chocolate chip cookies we grew up eating which were not gluten and dairy free. :)
This recipe was adapted from Jenni Hulet's blog - the Urban Poser. We love her work of creating tasty recipes. She has developed recipes that are very delicious while being sans gluten and dairy. We have also shared her Snickerdoodle recipe on our site .... Pop on over to her site titled - the Urban Poser - if you are looking for more deliciousness!