Clean Eat Chocolate Chip Cookies
Classic and delicious clean eat and gluten free chocolate chip cookies that require only nine ingredients and 30 minutes of your time from start to end.
Servings: 10
Calories: 279kcal
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.
Nutrition
Serving: 2cookies | Calories: 279kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 182mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 310IU | Calcium: 90mg | Iron: 0.9mg