• Danielle Zipp

My Favourite Chocolate Chip Cookies



I've baked more in the last 4 weeks than I have in the last 4 months. Banana bread, brownies, apple crisp, and these cookies. OMG these cookies! Probably the best gluten-free/dairy-free chocolate chip cookies I have ever had (and I've eaten a lot of cookies and tried a lot of recipes over the years).


These cookies are really quick to make - like 15 minutes hands on time. Which is fantastic when you have a hankering for cookies - but also dangerous!

Simply combine the ingredients using an electric mixer, fold in the chocolate chips, and bake! If your baking pantry is equip for gluten-free treats, you likely have all the ingredients on hand to make these! Consider yourself warmed.



I hope you LOVE these cookies! They’re: Tender with a slight chew

Studded with chocolate

Perfectly sweet

Easy to make

& Incredibly delicious


They are the perfect dessert for chocolate lovers. And they pack well as an on-the-go treat too.

Or make in a batch and keep them in the freezer so there’s always a healthier treat on hand!



If you try this recipe, let me know! Please leave a comment, and don’t forget to tag your photo @eat.nourish.love on Instagram. I love seeing your creations! Be well, friends!


My Favourite Chocolate Chip Cookies

Makes 16 cookies

Gluten-free, dairy-free, refined sugar free


Ingredients

  • 1/4 cup coconut oil, solid but soft

  • 1/4 cup nut butter (almond or peanut)

  • 3 tbsp. maple syrup

  • 3 tbsp. Liva raw date sugar* (you can also use coconut sugar or Lakanto (monk fruit and erythritol blend))

  • 1 tbsp. vanilla extract

  • 1 egg (or 1 flax egg - 1 tbsp ground flax + 2 1/2 tbsp. water)

  • 1 cup +2 tbsp. almond flour

  • 1/4 cup tapioca starch

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 1/2 cup mini chocolate chips (I like Enjoy Life brand)


Method

  1. Preheat oven to 350 degrees and line a large baking sheet with a silicone baking mat or parchment paper

  2. In a small mixing bowl, whisk together the almond flour, tapioca starch, baking soda and salt.

  3. In a separate bowl, use an electric mixer or hand mixer to cream together the coconut oil and nut butter until smooth. Then add the maple syrup, sugar, vanilla, and egg and continue to mix until smooth.

  4. Add the dry ingredients to the wet and use the mixer to combine until a sticky dough forms. Then fold in the chocolate chips by hand.

  5. UIse a 2 tablespoon cookie scoop to drop the dough onto the prepared cookie sheet about 2 inches apart. the cookies will spread a bit.

  6. Bake for 10-12 minutes until the cookies are golden brown around the edges and set in the center.

  7. Remove from the oven and cool on the cookie sheet for about 5 minutes before transferring to a cooling rack to cool completely. Enjoy! Pairs perfectly with a cold glass of coconut milk.




*Note: the Liva raw date sugar was gifted to me this year at CHFA West - the annual Canadian Health & Food industry trade show.

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©Danielle Zipp - Eat, Nourish, Love. 2020.  All Rights Reserved.