When I got my Candida diagnosis, I was SURE I’d never have a good chocolate chip cookie again. Sure enough, a year later, I still had yet to find a recipe that was worth the cost of ingredients. Ladies and gentlemen…here it is! Grain free (no gluten!), sugar free option, dairy free, and DELICIOUS! I totally geeked out over my first bite. So without any ado, BAKE!
Grain Free Chocolate Chip Cookies
Preheat oven to 350 degrees F and line two baking sheets with Sil Pat mats or parchment.
In one bowl, mix together:
1 cup blanched almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
In the bowl of your mixer, cream together
6 Tbsp coconut oil, room temperature (solid)
3/4 cup coconut sugar (will need to bake for less time), brown sugar, or (if you’re me) xylitol with 1 Tbsp coconut nectar mixed in for a very low sugar “brown sugar”. *You can also do just the xylitol with a squirt or two of Sweetleaf Butter Toffee flavored liquid stevia for completely sugar free.*
It won’t look like regular “creamed butter/sugar”…it’ll look a bit like brown play dough.
6 Tbsp natural almond butter at room temperature
1 1/2 tsp vanilla extract
1 large egg (I haven’t tried it with any substitutes, but you’re welcome to try)
Once combined, mix in the dry ingredients, and then 1 cup Lily’s Stevia sweetened chocolate chips, or homemade sugar free chocolate chips.
*If your coconut oil was liquid-y when you added it, refrigerate the dough before baking it.*
Using a 2 Tbsp cookie scoop, place 12 on each pan (this recipe should yield about 20 cookies), and press down lightly with your palm.
Bake for 14-17 minutes, and then let cool completely on the pan, if you don’t eat them all first.