Grain Free Chocolate Chip Cookies

I believe these are the crown jewel in my quest for a good grain free cookie.  They have an amazingly wheat-like texture, and the perfect chip to dough ratio. In a word…YUM!!!

Weighing the almond flour gives a more precise measurement. If you don’t have a scale, 2 ¼ cups is probably close enough, but try not to compact the flour when you scoop!

Makes approx. 24 cookies.

Grain Free Chocolate Chip Cookies

200 g JK Gourmet Almond Flour (I find the Bob’s Red Mill too coarse for these cookies)

1/3 cup coconut sugar (or other organic sugar of choice)

½ tsp baking soda

1/2 tsp sea salt

1/3 cup melted coconut oil

1 tsp organic vanilla extract

2 tbsp water

1/2 cup Camino or Enjoy Life chocolate chips

Mix everything EXCEPT Chocolate chips together very well in a medium mixing bowl. Add Chocolate chips and mix to evenly distribute.

Chill in fridge for ½ hour to firm up the dough

Scoop onto greased or parchment lined cookie sheet in approx 1 tbsp scoops. Roll into balls with hands and Flatten slightly with fingers or the bottom of a glass.

Bake at 350 for 8-11 minutes or until just starting to brown on the edges. Almond flour does tend to burn easily, so keep a close eye during the last few minutes.

Let cool on pan before removing from pan, as the cookies are soft!

Store in the fridge after the first day for the best texture.

(when this recipe was originally published on my Facebook recipe page, the amount of chocolate chips said 1 cup...this was wrong!! (thanks Ally for pointing this out!) It now stands corrected to 1/2 cup. Sorry for any confusion, and the crazy chocolate cookies it must have made!)