I can't tell you how much these cookies saved my sanity. I'm talking a serious Hallelujah moment. I was this close to throwing it all away and digging right into my jar of 'regular chocolate chip cookies' after the first day my oldest went back to school.
I never realized how much my oldest played a major part in the entertaining of my two youngest. They followed her everywhere, played what she played, and did what she did. The minute we got home from dropping her off, the two youngest both looked at me like, "Now what?"
The whole day was spent playing, reading, peek-a-boo-ing, songs, games, and then I told myself..."I'm out of ideas!" It was only lunch time and I still had 3 hours to go...
So we started round 2 of play dough and "Let it Go" on replay and I busted these cookies out in desperation. Usually when I do things like that, the recipe NEVER turns out. But I think the sanity Gods were on my side, because 5 cookies later I decided these were something that definitely needed to be shared...
Almond Flour Coconut Chocolate Chip Cookies
- 2 1/2 cups almond meal/flour
- 2 TB. coconut flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 c. almond butter**
- 1 TB. vanilla
- 1/2 c. pure maple syrup
- 1/4 c. melted coconut oil
- 3/4 c. chocolate chips
- 1/2 c. unsweetened shredded coconut
- **I used stir natural almond butter, which contains more oil than a no stir almond butter. If your almond butter isn't a natural kind, or has a less oily base, just add 1-2 tsp. additional oil.**
- In a small bowl, whisk together flours, salt, and baking soda. Set aside.
- In a larger bowl, whisk together almond butter and vanilla. Next whisk in maple syrup. Slowly whisk in coconut oil until incorporated. Add the dry to the wet, and using beaters, beat together on slow the ingredients.
- Fold in the chocolate chips and coconut.
- Preheat the oven to 350 degrees.
- Using a small ice cream scoop, scoop batter onto cookie sheet. Using your fingers, flatten the tops of the cookies slightly.
- Bake 8-9 minutes, let cook and eat!
- Cookies will soften a little once stored in a container.
And by shared I mean alone in your room sharing with you, yourself, and...you.
These cookies are soft and chewy on the inside, with a slight crunch on the outside! I couldn't believe how perfect they turned out, especially being made without regular flour and liquid sweetener!
Save the 'regular' chocolate cookies for when things start looking really bad...
Like when your daughter asks to play "Let It Go' for the 645 time. That's when you know it's bad.