Chocolate Chip Cookies (gluten & dairy free)

 

It is just a fact.  Chocolate chip cookies, preferably warm, are one of the best things that exist.  I’ve long been a cookie connoisseur, working to perfect even the “best” chocolate chip cookie recipes.  My fascination started before I could do long division, but now as an adult and in a world surrounded by a plethora of flours and butter alternatives, I decided to try something that really is different from the typical two-sticks-of-butter chocolate chip cookie.

 

These cookies are many things, but vegan is not one of them.  A room temperature egg binds our cookie together and the coconut palm sugar creates the traditional brown sugar flavor.  

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The great thing (one of them, at least!) about this recipe: ONE BOWL!  It takes just one bowl to blend first the wet, then add in all the dry ingredients before blending again.  That’s a combination of almond meal and coconut flour.  I also used Celtic Sea Salt, which gives the cookies a salty-sweet flavor.  Unbelievable! 

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