I am SO excited to write to you, again, for a number of reasons:
1) I have not written in long time! Please forgive me. I needed to have a follow-up shoulder surgery in October, where they repeated the bone fusion. I lost full use of my right arm. Also, my vintage MacBook took a poop! This is pretty tough using the iPad and cell, but I did it!
2) I have an original recipe for the most fantastic, moist, best texture, most regular cookie-like cookie to date! In my humble opinion, of course…
3) It’s Christmastime, and who isn’t making cookies?
Now, this recipe was originally derived from the other chocolate chip cookie recipe I posted last year. But as I have made the cookies, I have experimented and have really enjoyed (and preferred) adding the shredded coconut and removing some of the chocolate chips (the original Paleo Plan recipe called for more than 1 cup of chocolate. We found that to be too sweet for our family).
Ok, so here’s the skinny:
– 2 eggs
– 1 tsp vanilla extract
– 1/3 cup pure agave, honey, or maple syrup (I always use agave)
– 1/2 cup melted coconut oil (separated from rest of wet ingredients)
– 3 cups almond flour (blanched or unblanched)
– 1/2 unsweetened shredded coconut (often times found in the bulk section)
– 1 tsp baking soda
– 1 tsp kosher salt
– 1/3 cups Ghiradelli’s 60% cacao bittersweet chocolate chips (separated from rest of dry ingredients)
Preheat the over for 375 degrees.
You may assemble the cookie dough the way you choose, but here is how I do it and the way I like best:
1) In a medium sized mixing bowl, add all the dry ingredients together (except the chocolate chips) and combine well.
2) In a smaller mixing bowl, add all the wet ingredients together (except the coconut oil) and mix well.
3) Once this is done, add the wet ingredients to the dry ingredients and combine well.
4) Add the melted coconut oil to the combined mixture, and mix well.
5) Add the chocolate chips next.
6) Your dough is ready to go! Take out a cookie sheet and line it with parchment paper (I do not recommend going without).
7) Use a rubber spatula and spoon to dish the cookies onto the cookie sheet. I like good-sized cookies, so I put 20 cookies on my sheet.
8) Bake at 375 degrees for 8-10 minutes. Keep on eye on them! I have accidentally burned them many times because I get distracted so easily. I take them out when they are golden brown on top and fairly firm (not hard).
9) Let them cool for 10 minutes (if you can wait that long, lol!). Enjoy them! They are so delicious!
I would love to get some feedback, so please comment!