When I made my foray into this gluten-free adventure of mine a couple months back (albeit with a few warranted cheat days) I wasn’t sure I’d ever again know the joy of burning my lips on a scorching-hot, gooey, soft and chewy chocolate chip cookie. I’d conceded to eating cookies that would make me wish the apocalypse were real. But much like when I was five and assumed Mother Theresa was a portly black woman (and also that her name was “Mother Catreesa”) I was so very wrong!
BEHOLD. A gluten-free chocolate chip cookie that looks, feels and tastes like a REAL CHOCOLATE CHIP COOKIE. None of this crumbly, dry, flavorless nonsense. I would take this cookie to bed and call it the next morning.
The basis of the recipe comes from the most bomb-ass recipe for almond flour chocolate chip cookies found at Meaningful Eats. The cookies are moist, chewy, and, just like yours truly, are pretty much perfect in every way possible. For weeks I’ve been scribbling “Kerry + These Chocolate Chip Cookies 4 Eva” on my notepads. I seriously couldn’t say one bad thing about this recipe if I tried.
Except for one very minor detail: Because they are made with almond flour, and because almond flour can be fickle and brittle, they didn’t really hold up very well over time. Which really isn’t an issue for me, because I can usually pack away cookies like a pro (two dozen in one hour once – time me!). But not everyone is as determined as I am to eat ALL the cookies, so many may notice that by the next day the cookies become a little crumbly and worse for wear, albeit still ridiculously delicious.
So the first change I made was using coconut butter in place of coconut oil and butter. Coconut butter is coconut flesh and oil that’s been pureed together, and the paleo community has a massive collective boner for this stuff. Coconut fats are full of medium chain triglycerides which contribute to calcium absorption, cancer defense, metabolic increase, energy storage, a reduction in sugar cravings and pretty fly-looking skin. If there’s one thing worthy of a pants salute, it’s coconut butter.
The pureed coconut flesh gives the cookies a little more foundation and keeps the shape up over time, and the coconut flavor ends up being subdued by the rest of the cookie. And they are still moist
And for those of you with various food restrictions, there are many ways to alter the recipe to fit your specific diet. BEHOLD! AGAIN!
- Veganize it: Replace chocolate chips with cacao nibs or vegan chocolate chips (such as EnjoyLife brand), replace egg with egg substitute!
- Paleo-ize it: Replace chocolate chips with cacao nibs, replace sugar with maple syrup or molasses!
- Allergies to almonds? Use coconut flour instead! (and use all coconut oil and NO coconut butter)
- Allergies to coconut? Use regular butter instead!
- Allergies to coconuts AND almonds? Eat a banana instead!
BOMB-ASS GLUTEN FREE CHOCOLATE CHIP COOKIES
[print_this]Recipe: Gluten-Free Chocolate Chip Cookies
Summary: Gluten-free chocolate chip cookies that taste just like Grandma’s! Except better! For shame, Grandma.
Preparation time: 15 minute(s)
Cooking time: 11 minute(s)
Number of servings (yield): 15-20
- ¾ cup coconut butter, softened
- ¾ brown sugar
- 3 tbsp coconut oil
- 2 large eggs, room temperature
- ½ tsp baking soda
- ½ tsp kosher salt
- 3 cups almond flour or almond meal
- 6 oz chocolate chips or chocolate chunks
- Preheat oven to 350 degrees.
- Soften coconut butter by placing jar in a bowl filled with warm-hot water until liquefied. Combine coconut butter, brown sugar and coconut oil into a mixer fitted with the paddle attachment and beat for 2-3 minutes until well combined.
- Add one egg at a time until each is fully incorporated and then add baking soda and kosher salt.
- While mixing on medium-low speed, start adding almond flour/meal ½ cup at a time until fully added and well mixed.
- Fold chocolate chips into the batter.
- Roll roughly 2 tbsp of dough between your hands into balls and place onto a cookie sheet. Flatten cookies if you prefer, as cookies will maintain their shape and not flatten as they bake.
- Bake cookies for 10-11 minutes, or until the tops of the balls are very lightly browned. The cookies will still be soft and feel undercooked, but will be done. Remove from the oven and allow to rest on the cookie sheet 5-10 minutes before removing to a plate.