Some may say I bake an awful lot… and perhaps that’s true! I love it. What can I say? It’s my therapy from time to time when I’m not doing yoga or going shopping! There are very few things in life that help me relax like baking does. So, I do it as often as needed. Weird. I know, but it makes a lot of people happy around here!Both of my people were DEMANDING cookies today. So, because I aim to please… I got myself in the kitchen and whipped up a batch for my little love bugs! We LOVE these cookies. They’re paleo, gluten free, AND vegan….but NOT free of flavor and cookie goodness! Crispy on the outside and soft in the middle…Hints of almond and coconut, with a whole lot of chocolate chips… It’s the perfect cookie in my opinion.
I will tell you… be careful not to overcook them. They’ll continue cooking a wee bit longer on the sheet pan while they cool. If you don’t want them to be very crispy, pull them out of the oven after 15 minutes. You’ll love them! I do weigh some of the dry ingredients for this recipe. I’m slowly trying to teach myself to weigh ingredients while baking. This is a slow process for me, but I’m enjoying it! If you don’t have a scale, no worries. I gave cup measurements, too.
Now, do yourself a favor… take 30 minutes out of your day and puts some smiles on your loved ones faces! We’ve been fighting colds around here all week and these cookies made us feel a lot better! <3 🙂
Almond Coconut Chocolate Chip Cookies
Crispy on the outside, soft in the middle, with hints of almond and coconut! And loaded with chocolate chips! It's a perfect cookie!
- 288 grams almond flour (roughly 2 cups)
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 80 grams organic cane sugar or coconut sugar (roughly 1/2 cup)
- 4 tbsp coconut oil, room temperature
- 2 tbsp milk (dairy or non-dairy)
- 1 tbsp vanilla extract
- 1/2 – 1 cup Enjoy Life Chocolate Chips
- Preheat the oven to 350 degrees. Line a sheet pan with parchment or silpat.
- Using a standing mixer with the whisk attachment OR a large mixing bowl with a whisk, add the almond flour, baking powder, salt, and sugar. Blend together.
- Add the coconut oil, almond milk, and vanilla. I used my hand at this point to mold the dough together. Then, add the chocolate chips and mix into the dough. Your dough will be a little bit crumbly. Fear not, my love.
- Use a tablespoon or a mini ice cream scooper to form patties with your hands. You want about 2 tbsp per cookie… about 3/4 inch thick and 3 inches in diameter.
- Place cookies on the prepared sheet pan and bake for 17 – 19 minutes OR until golden brown. Careful not to over bake these beauts. You want crispy on the outside, soft on the inside. Perfection!
- Once the cookies have baked, let them cool on the sheet pan (IF you can wait that long). Store at room temp in a plastic bag or container…or you could freeze the cookies before baking and have some ready to go for those spur-of-the-moment cravings! ENJOY!
*This recipe was adapted from the Every Last Crumb cookbook.*