These are very close to tasting like the delicious, melt-in-your-mouth, chocolate chip cookies prior to going grain-free. This is a splurge for me, though, since it has a little more sweetener than I would like. But, for a treat or a birthday party or gathering, they are great. They are best eaten within a couple of hours of baking, so plan wisely.
1 cup butter, nearly melted (you can use coconut oil instead)
3/4 cup honey, agave or coconut palm sugar (I used a combination)
2 cups almond flour
1/2 cup coconut flour
2 tsps. baking soda
1 tsp. salt
1 1/2 cups chocolate chips or chopped chocolate (72% cocoa or higher)
How Do I Make These?
- Preheat the oven to 350° F. Prepare 2 baking sheets with parchment paper.
- In a large bowl, beat the butter and honey (or agave or coconut palm sugar) on high until creamy and the butter has turned a lighter shade of yellow.
- In a medium bowl, combine the almond flour, coconut flour, baking soda and salt.
- Add 1/2 of the dry ingredients into the butter and beat until combined. Add the remaining dry ingredients and beat until fully incorporated and batter is smooth.
- Using a rubber spatula, fold the chocolate into the batter until completely dispersed.
- Using a small ice cream scoop or a large spoon, scoop about 2 Tbsps. of batter onto the cookie sheets spacing about 1 inch apart.
- Bake at 350° F for 15 minutes, rotating halfway through. Check on them during the final 2-3 minutes of cooking to make sure they are properly browned. If they aren’t browned enough, add 2-3 minutes.
- Let cool slightly and remove to cooling rack