These cookies are gluten free, grain free and contain only real food ingredients…and they ROCK!
Grain Free, Gluten Free Chocolate Chip Cookies
by Amy Love, Real Food Whole Health
1 c organic butter (from grassfed cows preferred), softened
1/2 cup organic sucanat (or other natural sugar)
2 pasture-raised eggs, beaten
1 TBL organic high-quality vanilla extract
1 tsp unrefined sea salt
1 tsp baking soda
3 cups blanched almond flour (fine ground)
2 cups finely ground, dried, unsweetened coconut flakes (not coconut flour)
1 cup chocolate chips (at least 60% cocoa content or higher)
½ cup ground pecans or walnuts, preferably organic, soaked and dehydrated
Preheat oven to 350 F.
In a large glass bowl, cream butter and sucanat. Mix well. Add eggs and vanilla extract and mix until smooth. In a separate glass bowl, mix salt, soda, almond flour and coconut flakes. Add dry ingredients to the wet ingredients. Stir in chocolate chips and nuts.
Spoon onto parchment lined cookie sheet by the tablespoon full, spacing about 2” apart. Bake at 350 for about 10-15 minutes or until slightly browned. Do not over bake. Allow to cool on cookie sheet for about 5 minutes before moving them to cooling racks finish cooling. Store in an airtight container. Makes about 2 – 3 dozen cookies, depending on how big you make them.
*Dairy-free? Use coconut oil or ghee in place of butter
*Maple syrup can replace sucanat
*This is an edited recipe to simplify and improve upon texture. If you still have our older version, no worries- it still “works” and is delicious!!