I love the idea of baking after school treats for my kids but I never loved the idea of filling them full of sugar and white flour. But finally I have found it is possible to make them treats that as we say, “wont make us feel tired or bad”. Anyway, my sweet friend Whitney, (thanks W!) so generously gave me a huge bag almond flour today so I just had to do something with it. What to do, what to do? Tate helped me decide that chocolate chip cookie would be the best course of action. He was right. These things are delicious. Now I just have to remember the rule about moderation!
I got the recipe from one of my favorite blogs: www.elanaspantry.com. She has amazing all gluten free and mainly paleo recipes. I did make a few changes and substituted the agave for honey and the grapeseed oil with part coconut oil and part grass fed butter. I love to give my kids that healthy coconut oil and grass fed butter because it is so nourishing for their little growing bodies! Anyway, here it is, hope you enjoy!
- 2 1/2 cups almond flour (I use Trader Joe’s almond meal or Honeyville)
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 1 1/2 teaspoon vanilla
- 1/2 cup honey
- 5 tablespoons grass fed butter, melted
- 1/4 cup coconut oil (OR 5 extra tablespoons of butter) – I recommend using all butter!
- 1 cup Whole Foods 70 cacao chocolate chips
- 2 egg white
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form 1-inch balls onto greased cookie sheet (I use Coconut oil spray)
5. Bake at 350° for 7-10 minutes
6. Cool and enjoy with some almond or coconut milk!