Colossal Chocolate Chippers
Anyone have a dad that used to make cookies the size of your face growing up? Perhaps this is the reason that I think “serving size” cookies are like doll snacks. Either way, these colossal chocolate chippers are epic. The first time I tinkered with this recipe, I brought them to an office potluck, about the same time I went dairy and gluten free for newfound food allergies. The naysayers of the group could not believe these cookies were refined sugar free, dairy free, and gluten free, COULD NOT BELIEVE IT. I think that is my second favorite part of the recipe, the first being that crunchy edges and gooey center. I would say moist center, but really that word should just be banned from use, even in describing baked goods.
Ingredients:
1 cup blanched almond flour
1/4 coconut flour
1 tsp baking soda
1/4 tsp salt
1 1/3 cup Dairy free chocolate chips ( I use enjoy life brand)
3/4 cup coconut palm sugar
6 tbsp coconut oil ( I used unrefined for a less coconut flavor)
6 tbsp almond butter
1 1/2 tbsp vanilla extract
1 large egg, room temperature
Instructions:
In a medium size mixing bowl, stir dry ingredients- almond flour, coconut flour, baking soda, and salt- together until well combined. Set aside.
In a medium size bowl, using a hand-held electric mixer, or stand mixer, beat together coconut oil and coconut sugar. Note the coconut oil can be a little stubborn, but continue to beat until well combined on slow.
add in almond butter, and vanilla extract until well combined. when thoroughly mixed, add in egg. beat on low until well incorporated.
Start to mix in dry mix one scoop at a time. Once dry mixture is combined, add in chocolate chips until evenly distributed.
Place dough in fridge for about an hour until firm.
Preheat oven to 350 degrees F, and line a baking sheet with parchment paper. One of my favorite food blogger tips for you- crinkle your parchment paper before laying it out on the sheet. This will keep in place, and stop it from rolling up.
Roll dough into fairly large balls and slightly flatten.
Bake for about 14 minutes, or until the center of the cookies no longer look wet.
The cookies will appear under cooked and soft, but they will continue to cook on the hot baking sheet while resting.
Let completely cool on the baking sheet.
