Yummy Grain Free Chocolate Chip Cookies

I know. I’ve read them, too.

Recipes that say their ‘healthier’ version of a classic are good. (Cloud bread, most ‘protein’ pancakes, tons of gluten free baked goods) The hard part about replacing a key ingredient in a classic snack/treat/baked good is that it still needs to taste like it is worth the effort and the calories.

Grains – wheat, rice, too much oats, quinoa, chia – all tear me up. Some have an immediate response. Some just cause break outs, gastric upset, bloating. No biggie. (I’m sarcastic as a default so there will be sarcasm applied liberally throughout this site. If sarcasm is not your thing this might not be the right place for you. You’ve been warned.)

After many years of trial and error and experimentation through elimination diets I have found that I can handle coconut flour, almond flour and tapioca flour very well. Our daughters have worked these into some amazing recipes for our house and we’ve found that we don’t have to apologize for our ‘healthy’ food when we bring stuff. That is cool.

So from our house and Alyx’s creative mind to you, here is an honest to goodness Yummy Chocolate Chip Cookie Recipe. It is lower sugar than the original Nestle recipe by 1/3 because the coconut and almond flours are on the sweet side already and then we’ve worked our way out of over sugaring our lives. Enjoy!

Chocolate chip cookies

Ingredients

1 C butter
1/2 C sugar
1/2 C brown sugar
1 tsp vanilla extract
2 eggs
1 tsp salt
1 tsp baking soda
1 1/2 C almond flour
3/4 C coconut flour
chocolate chips
chopped nuts (if desired)

Instructions

Preheat oven to 375. Melt butter. Mix with both sugars. Stir in eggs and vanilla. Add in all dry ingredients and blend well. Add in chocolate chips and/or nuts. Place onto baking pans however you normally do and bake for 8-10 minutes. Let cool then eat. Yum and Enjoy!!