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There is nothing better than a good chocolate chip cookie, and trust me, these are definitely in my top ten favorite cookie list, maybe even top five!
Slightly crisp and chewy on the outside and soft and chocolaty on the inside. The fact that they’re gluten free and clean eating is even more amazing!
Here’s what you’ll need to make these cookies:
- Chocolate Chips: I’m using a dark chocolate chip but as long as it’s clean eating, you can use any chocolate of your choosing or even mix chocolate/cocoa % for a more varied chocolate flavor.
- Almond Flour: Though I prefer using blanched, today I’m using unblanched, you can use either one you prefer.
- Coconut Flour: A small amount of it helps to add a touch of flavor, added fiber and healthy fats and helps our dough to come together. If you want to omit it, you can replace it with 1/3 – 1/2 cup of additional almond flour as needed.
- Coconut Sugar: This low GI sugar packs a ton of caramel-like flavors that really blends in well with our chocolate studded cookies.
- Butter: I’m using a stick of melted salted butter. You can also use semi melted butter which will change the texture of the dough
- Baking Powder: Our humble rising agent that gives our cookie it’s rise and texture.
- Salt: Salt is both a flavor addition and a flavor enhancer so don’t skip it or your cookies will be lacking.
- Vanilla Extract: Vanilla is honestly one of those ingredients that complement almost all baked goods, like salt, skipping it will lead to your cookies missing *something*
- Egg: Binder, rising agent, and moisture source, this one simple egg is a must.
Now, let’s make some cookies!
We’ll mix our melted butter and coconut sugar together before adding in your egg and vanilla. The end result will be a mixture that looks almost caramel-like (seen in the left bowl in the above image).
In a smaller bowl we’ll combine our dry ingredients: almond flour, coconut flour, salt and baking powder.
Once we mix both the wet and dry ingredients together, we’ll add in, what is, in my humble opinion, the BEST part, the dark chocolate chips.
Do I need to chill my dough?
Honestly, no. I’ve tried letting this dough rest overnight in the fridge and I can’t say I notice any difference in taste or flavor. That being said you can let your dough chill for 20-30 minutes in the fridge if it is a bit too soft to work with. This will allow the fats to solidify once more and this will help the dough to set and be easier to portion and work with. If after letting it chill a bit it’s still too wet and sticky you can try adding in more almond flour 1 tbsp at a time.
With our dough made we’ll scoop out 20 equal portions using a tbsp measure and set them on a baking tray lined with parchment. If you look at the image above you’ll see that the measuring spoon is just slightly overfilled.
Pop your tray into your preheated oven for 10-12 minutes or until the undersides are just starting to brown…
And then BOOM! Cookies. Just like that, easy-peasy, a tray of clean eating, fiber-rich, gluten-free cookies!
Doesn’t that look absolutely delicious?
And if you’re feeling a little cheeky, you can use the dough to make some larger cookies as well!
Clean Eat Chocolate Chip Cookies
Ingredients
- ½ cup salted butter (melted)
- ¾ cup organic coconut sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 tbsp organic coconut flour
- 1¾ cups blanched almond flour (if using unblanched almond flour use 1½ cups)
- ½ tsp baking powder
- ¼ tsp Himalayan salt
- ½ cup dark chocolate chips
Instructions
- Pre-heat oven to 350°F (177°C).
- In a large bowl, combine melted butter and coconut sugar. Then, add in the egg and vanilla and mix until it has a thick almost caramel-like consistency.
- Add all dry ingredients:- Almond flour, coconut flour, salt, and baking powder and mix well.
- Stir in your chocolate chips and combine so that they are evenly dispersed throughout the dough.
- Using a tablespoon measure, scoop equal portions of dough onto a baking sheet lined with parchment paper.*Note: this recipe makes approx 20 overfilled tbsp-sized cookies.
- Bake at 350°F for 10-12 minutes until the bottom edge starts to turn brown.
- Allow to cool completely and store leftovers in an airtight container for up to four days or up to one month in the freezer.
Notes
- Unblanched almond flour is also known as almond meal. Whether you use blanched or unblanched, be sure to use a super-fine grind.
- If you're experiencing a humid day it's best to partially melt the butter. This keeps the dough from being too wet which can make it difficult to work with.
- If the dough is too sticky, place the bowl with the dough into the fridge and chill for about 20 minutes to an hour or until firm.
- In the event that chilling the dough doesn't help, which can sometimes be the case if the liquid content is higher (for example if the egg used is larger than standard US large eggs), add a few more tablespoons of almond flour to the dough and mix. Start with one and adjust accordingly.
- To make large chocolate chip cookies, shape the dough into a large cookie on the parchment paper and bake for the same time or until you can just see the underside of the edge begin to brown.
- You can also add in 1/2 cup of chopped pecans (unsalted) to your batter for extra flavor and texture.
