Grain Free Chocolate Chip Maple Cookies
It’s hard to find a chocolate chip cookie recipe that checks all the boxes for me and my family. These days we’re working through a sever gluten allergy with my youngest so traditional flours are out for us. Choosing wholesome ingredients while also making an indulgent treat that everyone in the family will love is kind of hard. But I think we nailed it with these cookies!
They have a lovely chewy texture, slight nutty flavor and are perfectly sweetened with maple syrup for the best chocolate chip cookie I’ve had in a long time.
I hope you and your family love these cookies as much a we do. We’ve been having afternoon tea time a few times a week since the New Year and my kids have loved having our nettle tea with these cookies. It’s a lovely combination.
Happy baking everyone!
Grain Free Chocolate Chip Maple Cookies
PREP TIME: 15 minutes COOK TIME: 12 minutes SERVES: 12 cookies
1 1/4 cups blanched almond flour
1/4 cup tapioca flour/starch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/4 cup smooth almond butter (unsalted)
1/3 cup coconut oil or ghee (softened but not melted)
1/3 cup pure maple syurp
1 teaspoon vanilla extract
1 large egg yolk
1 cup dark chocolate chips
Preparation
Preheat the oven to 350F. Line a large baking sheet or two with parchment paper and set aside.
In a medium-size bowl, whisk together the flours, baking soda, salt and cinnamon, then set aside.
In a separate large bowl, using an electric mixer, or whisk, blend together the nut butter, coconut oil or ghee until smooth. Then add the maple syrup, vanilla and egg yolk. Mix/beat on low until the mixture is a sticky dough. Fold in the chocolate chips.
Using a small spoon, scoop up about 1 inch size portions of the batter, roll into a ball then drop the mixture onto the prepared parchment, lightly flattening with the back of the spoon. Keep cookies about 2 inches apart as they will spread slightly while baking. Bake for 10-12 minutes until the edges are lightly browned. They will be very soft, but don’t over bake them so their texture remains chewy. They will stiffen up a bit while cooling.
Remove from the oven and allow to cool for 5 minutes on the try before transferring to a wire rack.
Store cooking loosely covered at room temperature for up to 4 days.
