Chocolate Chip cookies seem to be one of those highly sacred and coveted recipes; you find the one for you and you stick with it, like you two have committed to a monogamous relationship or something. The problem with all these famous and beloved chocolate chip recipes, is they almost always require an electric mixer.
As a self proclaimed minimalist; I don’t have one of those.
Additionally, they call for heaps of sugar, butter and all purpose flour. I wanted to create a recipe that was really easy to whip up, and consisted of more nutrient dense ingredients. This recipe below is just that, and I am seriously ready to say ‘I do’ to eating 3 more of these right now. Because of the coconut oil, I actually like keeping them in the fridge to keep them nice and solid, but you do you!
Makes: 8-10 cookies, depending on size preference
1 cup almond flour
¼ cup coconut flour
1 tsp cinnamon
1 tsp baking soda
½ tsp sea salt
⅓ cup coconut oil
⅓ cup maple syrup
1 tsp vanilla
35 g 70% dark chocolate (I use the mini Lindt bars)
- Combine the flours, cinnamon, baking soda and sea salt together in a bowl.
- Over low heat, melt the coconut oil in a saucepan. Once liquid, add the maple syrup and stir together. Lastly, add the vanilla. Pour this liquid mixture over the dry ingredients.
- Combine until the mixture becomes a thick dough. Cover the bowl and put it in the fridge for 1 hour to cool.
- Meantime, preheat the oven to 350 F. Line a sheet pan with parchment paper. Chop the chocolate into small chunks.
- Remove the dough from the fridge and fold in the chocolate chunks.
- Roll dough into small balls; flatten slightly once placed on the sheet pan.
- Bake for 15 minutes. Remove from the oven and transfer to a cooling rack.