I made a batch of these super late while working one evening. In the morning, my husband brought a cookie upstairs to me and incredulously stated “these are gluten-free?!?”. When I went downstairs later that morning, I found that the entire container of cookies was gone. I guess they make a good breakfast?
I developed this recipe while trying to develop a paleo recipe for another site. Now, this is not paleo, as it contains cornstarch, but it is gluten free and dairy free. I used coconut palm sugar and honey to sweeten it and the coconut palm sugar really makes these cookies. It allows the cookies to spread to just the right thickness and gives it that slightly chewy quality, which I find absolutely necessary in a chocolate chip cookie. If you haven’t given Coconut Sugar
a try yet, I really recommend you do. It has some similarity to brown sugar, but is better for you.
This is a weird confession, but these cookies are the first time I have ever baked with chocolate chunks. I don’t know why. I like chocolate chunks. I think I like them better than chocolate chips. But either one is good in this recipe.
Because these cookies are gluten free, they will not hold together as firmly as their gluten-containing counterparts. So handle with care 😉
- 1¼ C. Almond Flour
- ¼ C. Coconut Flour
- ¼ C. Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ C. Coconut Oil
- ½ C. Coconut Sugar
- ¼ C. Honey
- 1 teaspoon Vanilla
- 2 Eggs
- 1½ C. Chocolate Chunks
- Preheat oven to 325 degrees. Line 2 baking sheets with non-stick mats or parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, cornstarch, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, cream together the coconut oil and coconut palm sugar until smooth.
- Add in the honey and vanilla and beat until smooth.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add in the full amount of the dry ingredients and mix in until well combined.
- Add the chocolate chips and mix in well.
- Let dough sit for 10 minutes.
- Place 2 T. scoops of dough on prepared baking sheets, 2" apart.
- Bake in preheated oven for 10-12 minutes.
- Remove from oven and let cool on baking sheet.
- store in an airtight container.
