I know I’ve made chocolate chip cookies here before. But I wanted to experiment with some tips I learned about making a really amazing cookie, including the idea that adding in an extra egg yolk will help the “chewiness” factor in a cookie. These “to die for” chocolate chip cookies were BEYOND a success! I would seriously not know the difference between these and cookies made from traditional wheat flour.
Note: To get the amazing “as good as wheat cookies” result, sifting the dry ingredients is vital.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 cups blanched almond flour
- 1 tsp baking soda
- 2 tsp tapioca flour
- 1/2 tsp salt
- 3/4 cup organic palm shortening melted
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup
- 1 egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 1 cup Enjoy Life chocolate chips (or more!)
Ingredients
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Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Stir together the dry ingredients except the coconut sugar.
- Stir together the melted butter or palm shortening, coconut sugar and syrup. Whisk in the egg, egg yolk and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Stir in the chocolate chips.
- Scoop onto cookie sheet and bake for about 8-9 minutes, then let sit on cookie sheet for 5 minutes before removing to cool on a wire rack.
Recipe Notes
*To get the amazing “as good as wheat cookies” result, sifting the dry ingredients is vital.
*For best results, store these in the fridge.
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Monika says
Making these right now. Came out quite flat. Used spectrum organic palm shortening instead of butter, as we are dairy free. Would it help to put dough in the fridge a bit before baking?
radlandon says
Refrigerating the dough may help. Sorry they turned out flat!! 🙁
Monika says
Also, did you pack the almond flour? It almost seems like there is not enough dry ingred. as they were a bit oily too. The flavor is awesome!
radlandon says
It wasn’t packed, but it was leveled. I’m wondering if maybe the palm shortening didn’t sub 1:1. I’ll try making them with the palm shortening as noted and see how they turn out. Thanks!
Sarah says
I made these last night and they were fabulous!!! I’ve tried many grain free chocolate chip cookie recipes and this one is the best!!! I agree with you, I don’t think anyone would know these are grain free. Thanks for all of the great recipes.
Kristen says
Would it make a difference in amounts if I used blanched almond flour? I don’t really like the texture of regular almond flour, too coarse.
radlandon says
Hi, Kristen! I’m so sorry–I must have missed this comment! I use blanched almond flour as well. I don’t like unblanched almond flour, either. Hope that helps!
Tanya says
Instead of syrup, could I use an alternative sweetner? Possibly granular swerve? Thanks.
radlandon says
You could use honey, or if you prefer to use all granular, that would work fine!
Robin S says
These cookies really live up to their name. They are amazing! My mom, fiance’, and his grain free coworker loved them! They are difficult to stop eating!
Life Made Full says
Hi, Robin! So glad you liked them!
April says
Hi Shanti!
I’m going to give this recipe a shot! Can you give me an idea of how many cookies it makes? (For a family gathering and I’m trying to decide whether I need to double it.) Thank you!
April
Kacy says
Can I use coconut oil in place of the butter or palm shortening?
Life Made Full says
Yes!!
Anna cohen says
These cookies are amazing!!! I have made them ar least five times becuase my kids eat them all the time! Today I made them with two whole eggs so I wouldn’t waste the white and I didn’t notice a difference. They are sometimes a little flat though. I’ve tried letting the batter sit In the fridge for ten minutes before baking which I think helped. Any other ideas? They are a big hit with my very picky five and seven-year-old. Thanks!!!!
Life Made Full says
Hi, Anna! I usually like mine a little flatter, but if you prefer a more “puffy” cookie, you can add a bit more almond flour and that should keep them from deflating. Thanks for the comment–so glad you like them!!
Kari says
Is the recipe supposed to say to use both palm oil and coconut oil? Or is the coconut oil amount apposed to be the coconut sugar amount. I made these a long while ago and didn’t print the recipe. Now that I come back to it, the recipe seems to have changed. I know I made them with butter and maple before but can’t remember the rest.