Grain-free chocolate chip Cookies

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The other night my husband and I had a crazy craving for cookies. Not just any cookies would do, they HAD to be chocolate chip cookies. I looked at what I had in the pantry as far as ingredients, and I got to work.

Out came these beauties, and just looking at this picture is making my mouth water. Unfortunately they are long gone..until next time!

Here is how I did it, and I hope you enjoy them as much as we did 😉

-Makes about 16 cookies-

-2 cups almond flour (I always stick to bobs red mill)

-1/2 tsp baking powder

-pinch of salt

-2 eggs at room temp

-3/4 cup coconut sugar

-1 green and blacks 70% dark chocolate bar

-2 tbsp grass fed butter (Kerrygold)

-3 tbsp melted coconut oil

-1 tsp vanilla extract

-Preheat oven to 350 degrees

-In a large bowl, combine all the wet ingredients, plus the coconut sugar. With a hand mixer on low, mix till they are combined.

-Next add in the rest of the dry ingredients, still mixing on low.

-Chop up the chocolate bar on a cutting board with a large knife. leaving chunks as big as you would like. toss them in the bowl with the batter, mixing in with a spoon.

-Line a cookie sheet with parchment paper and using a small spoon,  put the  batter about 2 inches apart. with damp fingers (this batter tends to be sticky) press down the cookies just a little bit.

-Bake for 15 mins, turning the pan in the oven about half way so they all brown evenly. When they are done they should be  a caramel color, like pictured above.

Cool on a wire rack and then enjoy with a glass of almond milk! (or regular milk)

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