October 23, 2012

Grain-Free Chocolate Chip Cookies

1 1/2c. almond meal
~1/4tsp. salt
~1/6tsp. baking soda
1/3c. butter
1/3c. honey
1/4tsp. vanilla extract
1/2c. dark chocolate chips



Oh have I got a recipe for you.  And they smell heavenly in the oven. And they're crunchy and melt-y and everything chocolate chip cookies  should be, minus the flour.  That's... pretty much all the lead-up to the recipe necessary.  That, and the batter has no egg in it, so if you're one of those people who loves raw cookie dough... just contemplate that.

Combine all the dry ingredients in one bowl and all the liquids in another, then mix everything together.  Use a tablespoon to spoon the batter onto a greased (or parchment-paper lined) cookie sheet.
  

Bake at 325° for 10 minutes, until lightly browned.  This is a mini-recipe that makes about 10 good-sized cookies, so these should fit just fine in a toaster oven on a piece of tinfoil.

*note: If your're having trouble with overly crumbly cookies, go ahead and add an egg or two to the next batch.

4 comments:

  1. I just made these and was going to give half to my dad for his birthday! They smelled HEAVENLY in the oven, and I am going to be making another batch tomorrow, as these didn't last long!

    It was so wonderful to have a tasty, chewy, soft chocolate chip cookie, which I haven't had in 2+ years since I had to stop eating sugar and cut out grains and went low-carb.

    Thank you thank you thank you! This is the second recipe of yours I have made, and another success! You're bookmarked and in my RSS. Thank you and keep up posting! I only wish I had your talent for making recipes!

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  2. This makes me so incredibly excited-- I'm so glad your batch was a success! I've been making the same no-grain, low-carb transition, so a lot of these recipes are in search of the good old textures I miss. Good to know I have company in my experiments ;-) Thank you so, so, so much for the encouragement, and I hope your Dad enjoys!

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  3. Thanks for the recipe - I sub. coconut oil for the butter and they were really yummy!

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    1. Apologies for the late reply-- I will DEFINITELY have to re-make these with coconut oil.

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