Chocolate Chip Cookies
Few things evoke more nostalgia than sharing a warm chocolate chip cookie, fresh out of the oven, with those you love. The kids eagerly anticipate licking the whisk and taste-testing the cookies with a glass of milk in hand. Personally, I find these gooey delights particularly enjoyable when chilled in the freezer.
2 eggs
1 cup ghee or butter, room temperature (soft, not melted)
Splash of vanilla extract
1 ½ cups coconut sugar
2 cups almond flour + 2 ½ cups tapioca flour or 2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Chocolate chips
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine wet ingredients in a mixing bowl with coconut sugar, then add dry ingredients and mix. Fold in four heaping handfuls of chocolate chips.
Drop cookie dough batter into jumbo size cookies, two large cookie scoops each, on a baking sheet.
Bake for 13-15 minutes, depending on size and doneness preference. Remove from the oven and let cool completely.
Notes: The “or” separating the flour ingredients indicates the grain and grain-free variations. Our preferred variation is using butter, all-purpose flour or 1:1 gluten free all-purpose flour (King Arthur), and dark chocolate chips (Hu or Bake Believe). We like a slightly underdone cookie. You may need to give the tray a few hard taps after baking to slightly flatten cookie. Sandwich two cookies between ice cream and roll the outer edge in sprinkles or more chocolate chips for a fun treat.
