There is nothing better than a good chocolate chip cookie, and trust me, these are some of the best ones ever! 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!
To make these you only need 9 ingredients! Dark chocolate chips, two types of “flours” (almond and coconut), coconut sugar, a stick of butter, baking powder, salt, vanilla essence and an egg. That’s it!
On the left is a combination of the sugar, egg, butter and vanilla. On the right is the almond flour, coconut flour, salt and baking powder.
Once you mix both sets together you add in what is, in my humble opinion, the BEST part, the dark chocolate chips. Though store-bought ones aren’t usually wholly clean when you stop and read the ingredient list, you can find brands like Equal Exchange’s organic bittersweet chocolate chips that are a great option. Or, you can make your own dark chocolate chips using just two ingredients! Beware though, the homemade ones can get deliciously melty once baked!
Using a tablespoon measure scoop out 20 equal portions and set them on a baking tray lined with parchment.
Into the oven it goes until…
…the undersides are just beginning to brown. That’s when you’ll know they’re done.
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
- 1 large egg
- 2 tsp vanilla extract
- 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).
- Combine melted butter, sugar, egg, and vanilla in a bowl 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 chocolate chips and combine so that they are evenly dispersed throughout the dough.
- Using a tablespoon, scoop equal portions onto a baking sheet lined with parchment paper. This recipe make 20 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. 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 10 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 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.
- Adding 1 tsp. of instant espresso powder to your batter amplifies the flavor of your chocolate chips.
- You can also add in 1/2 cup of chopped pecans (unsalted) to your batter for extra flavor and texture.
