A couple of weeks ago, I came to the realization that we do not make enough cookies around here. I don’t know why, but we just don’t seem to make them very often. And I’m not ok with that. My mom always had a fail-safe chocolate chip cookie recipe that she could throw together in 30 minutes without looking at the instructions. Naturally, I asked for her recipe. 8 ingredients and done in under 20 minutes. Now, that’s my kind of cookie.
Being that it is December and all, I’m sure I could have gone with the more obvious cookie options. Like sugar or gingerbread ones. But I decided on chocolate chip instead. There are three reasons that I love these cookies…
1: They’re easy.
2: They’re healthy.
3. They’re freakin’ melt-in-your-mouth delicious.
Those are three things that I think everyone can appreciate around the holidays.
Chocolate chip cookies aren’t exactly the first thing that comes to mind when I think of holiday treats, but we’ve already churned out one Christmas-y recipe and we’ve got a few more coming up.
Gooey and melty, with just the right amount of crispy – Yup, these meet all of my chocolate chip cookie requirements. Almond meal is the perfect substitute for flour in this recipe because it adds some kind of buttery deliciousness. There’s also a hint of coconut flavor from the oil.
Just in case you don’t feel like spending your day covered in flour, these cookies are a no-fuss, no-rolling-pin-needed treat.
This is a secret cookie weapon, ready to be whipped out when there isn’t enough time in the day and you or someone you know could really use a cookie. PS – The dough itself is pretty good before you ever cook it, if you’re into that sort of thing. I know I am.
- 1 cup almond meal
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 tablespoon almond milk
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- 1/8 teaspoon baking powder
- 1/3 cup chocolate chips
- 1. Preheat oven to 335º and line a baking sheet with parchment paper.
- 2. Combine dry ingredients in a medium bowl.
- 3. Combine wet ingredients in a separate bowl and add in dry mixture.
- 4. Use a spoon to scoop the dough into 10-12 cookies. No need to flatten, roll, or smoosh – just leave them rough.
- 5. Bake for 11-14 minutes. When they start to brown, bake them for about 2 more minutes.