These are the slightly chewy and slightly crunchy kind of cookie, rich in flavor and texture, and very simple to get together. They store well when traveling, stuffed in a lunch bag, in a cookie jar, open air, or in glass container. If you don’t like dark chocolate chips, replace them with white chocolate, raisins and nuts, or just eat them plain.
You can replace the butter with coconut oil if you prefer to have a vegan cookie, or just prefer to bake with coconut oil.
Also, to keep them from falling apart, don’t store these cookies in a sealed container because they tend to soften and fall apart (no egg to hold them together). I keep them in a glass jar with the top half-way off.
Note This recipe is SCD-friendly if you remove the chocolate chips, and replace them with raisins, nuts, dried fruit, or just eat them as is. This recipe is dairy-free when you use oil instead of butter.
If you find that this cookie is too runny when baking, reduce the amount of butter by about 2 tablespoons.
Chocolate Chip Cookies
- 2 1/2 cups of blanched almond flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 8 tablespoons of butter (1/4 cup of vegetable shortening or coconut oil work as well, but butter tastes the best, in my opinion)
- 1 tablespoon of vanilla
- 1/2 cup of honey
- 1 cup of chocolate chips (I use these chips)
- Preheat your oven to 350 degrees F.
- Combine the dry ingredients in a bowl and blend well.
- Add the wet ingredients and blend well again.
- Prepare baking sheets with parchment paper, and drop a spoon full of cookie dough on the parchment paper, spacing the cookies about 2 inches apart.
- Bake for about 15 minutes, or until they start to brown on the edges.