One of the two.
When I start wanting cookies, I naturally start to think about the kind your grandma makes around the holidays. Pops them out of the oven and hands to you still piping hot, with a glass of milk.
Or, the Break & Bake cookies I used to eat when I was in high school. My girlfriends and I would get a couple of packages, break them up, and while we were putting them on the cookie sheet, we’d steal some to take back to the living room since we “weren’t supposed to eat raw cookie dough”.
Well, all I have to say about that, is rules are meant to be broken.
We were so scandalous I can’t even handle it.
These days, I still taste the dough, but I feel a little bit better about the lack of “naughty” ingredients in my baking. Tasting is essential. Sharing is even better.
With these cookies, I’ve brought the smell of chocolate chip cookies, the irresistible gooeyness of a freshly baked batch, back to my home. But this time, there’s no refined sugar, no unpronounceable ingredients, and most of all, there’s the feeling of less guilt and little bit more happiness.
Sweet + Salty Chocolate Chip Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free low-carb paleo soy-free vegetarian cookie
Ingredients (20 cookies)
- 2 cups almond flour
- 2 heaping tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 6 tbsp. salted butter (or unsalted for a milder flavor)
- 1/4 cup maple syrup (grade B)
- 2 tsp. vanilla extract
- 1 egg
- 1/2 cup chocolate chips
- Preheat your oven to 350 degrees Fahrenheit and grease a cookie sheet.
- Add your almond flour, coconut flour, baking soda, and sea salt to a large mixing bowl and whisk.
- In a small bowl, add your butter and melt (stovetop, or microwave for 15 seconds).
- Add your maple syrup, vanilla extract, and egg. Whisk until fully incorporated.
- Add wet mixture to dry, and mix until a dough forms.
- Fold in your chocolate chips, and scoop dough onto cookie sheet with a tablespoon measure or melon baller.
- Flatten dough with the palm of your hand.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool for 10 minutes, and serve warm.
These cookies are a little bit sweet and a little bit salty.
For those of you that will ask, you can use coconut oil… but butter is better.