Yes to Yummy

Chocolate Chip Cookies

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Are you ready to get this deliciousness inside of your mouth? I do hope so, because really, who doesn’t like cookies?

An idiot, that’s who.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 16 cookies

1/4 cup of unrefined cane sugar (or coconut sugar or maple crystals)

1/2 cup of non-hydrogenated organic palm shortening

1/4 cup of maple syrup (or preferred liquid sweetener)

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

2 cups of almond flour

1/4 cup of arrowroot powder

1/2 teaspoon of baking soda

A generous pinch of salt, plus more for topping the cookies, if you’d like

1/2 cup of chocolate chips

Directions

First things first: preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer, combine the sugar with the palm shortening. Start beating on low, then increase the speed to medium and beat until light and fluffy, about 2 minutes.

To the palm shortening mixture, pour in the maple syrup, vanilla extract, and apple cider vinegar. Start the mixer on low, then increase the speed to medium, beating until the ingredients form one homogeneous mixture, about 2 minutes more.

To the wet ingredients, add the almond flour, arrowroot powder, baking soda, and salt. Mix on low until a cookie-like dough begins to form, about 2 minutes.

Using a spatula, fold in the chocolate chips–minis, chunks, chips, whatever you’d like.

Using a large ice cream scoop, place rounded balls of cookie dough (about a tablespoon each) on the prepared cookie sheets.

Before you put the cookies in the oven, sprinkle each ball with a pinch of good-quality sea salt, if you’d like. I love how the salt brings out the sweetness in the cookies.

Bake for 10 minutes, then take the cookies out and check them. They should be just beginning to turn brown on the edges and the center should be very soft. If the cookies are still pale in color, bake them for another two minutes or so–but NO LONGER! Almond flour cookies bake faster than you think and are susceptible to dryness, so it’s always better to pull them out early. (There are no eggs, so you don’t have to worry about getting sick, anyway.)

Eat immediately or store in an airtight container for up to three days.

Sigh with delight as you remember what a real chocolate chip cookie tastes like.


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