Everyone (at least everyone I know) loves homemade chocolate cookies. Unfortunately, they are full of flour and I am intolerant so I can’t really indulge. I wanted to find a recipe that was made of ingredients I could easily digest and was equally good. I was a little skeptical though because I didn’t think any substitute would beat regular chocolate chip cookies.

To be honest, nothing does compare to regular chocolate chip cookies ( Chocolate Chip Cookies Recipe ) but I can tell you that they were an absolute success. They went faster than my regular chocolate chip cookies! Maybe it’s because they felt guilt-free and lighter!! 🙂

Ingredients: 

• 1/2 cup – Butter (softened)
• 1/4 cup – Coconut Oil (room temp)
• 3/4 cup – Coconut Sugar
• 2 tsp – Vanilla Extract
• 2 – Eggs
• 1/2 tsp – Baking Soda
• 1/2 tsp – Salt
• 3 cups – Almond Flour
• 1 1/4 cups – Chocolate Chips

Preparations:

• Preheat oven to 180 degrees celsius.
• Line a baking sheet with parchment paper.
• In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
• Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
• Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.