I posted this photo on Facebook today with the question, Which recipe do you want to see tomorrow?
The cookies won, 25 to 15.
(Don't worry, you'll get gluten-free, vegan banana muffins next Wednesday.)
I don't know why chocolate chip cookies are so amazing. I just know they are.
And it seems you agree.
Katy's Chocolate Chip Cookies Print-Me
My friend Katy adapted my Banana Chocolate Chunk Cookie recipe to be grain-free, and shared her version in the comments of the original post. I further adapted her recipe to be lower in sugar and this is the result. Mildly sweet with a hint of coconut, these cookies are not meant to taste like a traditional chocolate chip cookie. They're a bold health food cookie, each bite robust and filled with coconut-almond flavor. Don't take my word for it. Give them a try yourself!
1 1/2 cups almond flour
3 tablespoons coconut flour
1/3 cup tapioca starch
1/3 cup coconut palm sugar
1 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons unsweetened applesauce
1 teaspoon pure vanilla extract
1/3 cup non-dairy chocolate chips
- Preheat the oven to 350 degrees F. Lightly oil a cookie sheet.
- In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, palm sugar, baking soda and salt.
- Stir in the applesauce and vanilla, then stir in the chocolate chips.
- Shape into twelve balls and flatten slightly on the cookie sheet. They won't spread at all. Bake for 12 minutes.