After about five unsuccessful attempts at making gluten-free chocolate chip cookies from recipes I found on sites that were supposed to be “kitchen-tested” I gave up and created my own recipe…which was successful! I had decided this would be my last try because with almond flour at anywhere from $7-$14 per pound, I was not about to keep making flop recipes to feed to the garbage can.
We started eating gluten-free about 6 weeks ago after suspecting some degree of gluten intolerance in both of ourselves and were completely faithful to it for a full month, then started having a few grains here and there. Nathan noticed a massive difference in his body after adding back in some gluten and has paid dearly for it. I have noticed a difference as well, but have not suffered to the degree that Nathan has.
His major complaint eating gluten-free was that he was hungrier than he was before, so these cookies are a great healthy, gluten-free snack to keep him energized until his next meal. It’s also a delicious and nutritious sweet treat even for those who aren’t adhering to a gluten- or grain-free diet.
The almond flour is, of course, full of protein and good fat, vitamins and minerals. Ordering almond flour online in bulk is way more worth the money, saving up to 50% compared to retail prices in specialty stores or sections.
Coconut oil is new to me, but has quickly become a staple in our kitchen. You can find it in two forms: cold-pressed and expeller-pressed. I have the extra virgin cold-pressed coconut oil which actually has a delicious coconut flavor and is perfect for baking. Expeller-pressed coconut oil is great for cooking when you want to use coconut oil without the distinct flavor.
I’ve done some reading on the nutrition of both almonds and coconut oil recently, and the beneficial properties in each of these are extraordinary. Look them up. You’ll be thrilled to find all there is to learn.
3-4 cups almond flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon allspice
1/2 cup coconut oil, melted
1 Tablespoon pure vanilla extract
1/3 cup agave nectar
1/2 cup chopped dates
1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
Mix dry ingredients (first 4 ingredients) together in a large bowl. Stir wet ingredients together in a small bowl. Pour into dry mixture. Combine well. If mixture seems too wet, add more almond flour until mixture looks almost crumbly. Stir in dates and chocolate chips.
Form and press into 1-inch balls and arrange on a parchment-lined cookie sheet. Bake 8-10 minutes.