I never discriminate against cookies, I love them all. I doesn't matter what shape they come in. I love them during every holiday and if they are homemade or from a box. I love them warm and cold. I love them during all times of the day. I love all cookies.
After much trial and error and more trial and error I was able to Frankenstein the perfect cookie recipe that has almost the same (95%) consistency as the classic cookie and the taste is actually quite delicious. I am a cookie snob and I genuinely really enjoyed this alternative. It even got my husbands approval so I know its winner for sure.
These cookies are paleo, gluten free and have no sugar in them. Yep I said it..no sugar! I do not feel as bad eating these cookies. I mean in the end they are still cookies but a healthy alternative to satisfy my sweet tooth.
Tip: do not use the almond flour (meal) that Trader Joe's sells. Yes I know that the meal is cheap in comparison to almond flour but the constancy was horrible. It did not absorb the liquid and the cookies did not hold. They fell apart in your fingers. I mean they still tasted really good but it was not a cookie it was more like mush that tasted like cookie.
Tip: If you want the cookie to taste like a S'more then I suggest using regular coconut oil. I have used regular and refined. Regular makes the cookies taste like a S'more which is really good but if you want a more chocolate chip cookie taste then I would use refined coconut oil. Refined coconut oil does not have the smell and taste of coconut. Either way the cookie will taste good in my humble opinion but its up to you what kind of cookie mood you are in.
1 1/4 Cup of almond flour (I used Blue Diamond brand)
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1/4 Cup raw agave nectar
1/8 Cup coconut oil (refined or regular coconut oil)
1 Teaspoon vanilla extract
1/4 Cup dark or milk chocolate chips
- Heat oven to 325
- Mix flour, salt and baking soda well.
- Mix agave nectar, coconut oil, and vanilla in a small bowl.
- Combine wet ingredients to the dry ingredients
- Add chocolate chips. Batter should be thick enough that you can roll a small ball between your palms.
- Evenly space cookie dough on a lined baking sheet with parchment paper. Press cookie down flat with either your palm or the back of a spoon. If you do not press the cookie down flat they will not flatten when they bake and will remain in a ball like shape.
- Bake for 5-7 min. Keep an eye on them. When the edges start to brown they are done.