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.
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!