Chocolate Chip Cookies (nut free)
I woke up Wednesday morning with the desire to try to put together a recipe for some chocolate chip cookies. Little did I know, eight batches later, I'd still be trying. Yup, nine batches (plus another one for the substitution listed below) just to make some delicious nut free cookies for you all! My first batch involved sunflower seed butter and it smelled amazing when it was cooking, the cookies actually looked pretty promising through my oven window too. But, they were basically muffin tops, they were way too cakey––tasty, just not cookie-like. After I decided the sunbutter wasn't the best choice for these cookies (as the flavor is too overpowering), I moved on to bananas. I tried a ton of different variations and slight adjustments when I was starting to get my recipe where I wanted it. I eventually got it down to the recipe below when one of my Instagram followers commented that she was excited for a nut free cookie because she couldn't eat nut flours or bananas, and most Paleo recipes involve at least one of the two! It made me think, what could I make these with instead of banana? Sweet potato and pumpkin puree both crossed my mind and I happened to have a whole bag of sweet potatoes in my fridge! I threw two small ones into the oven, baked them until they were soft and falling apart, and then added them into the same recipe I had previously made with banana. I was blown away when these came out of the oven. I thought the sweet potato might be a nice option for a substitution, but it actually made for a cookie that tastes much more like a normal chocolate chip cookie than the banana! These cookies even got the stamp of approval from my Paleo-hating, youngest brother. Will hates all things Paleo and likes to go out of his way to not eat according to the diet––unless I make chicken enchilada empanadas from Primal Cravings. I didn't tell Will that these cookies were Paleo, per se, I did mention that there was a banana in them so he had some hints they were healthy. Regardless, he was the official taste tester for this chocolate chip cookie venture, and by these last two batches, it was clear we had a winner (or winners), as his eyes lit up as soon as he took his first bites!
Chocolate Chip Cookies (nut free)
Prep Time: 10 min Cook Time: 20-22 min Total Time: 30-32 min Yield: 1 dozen cookies
1 large egg
⅔ cup baked sweet potato (SCD, substitute 1 banana)
2 tbsp coconut oil, softened, (or palm shortening at room temperature)
3 tbsp coconut flour
4 tsp vanilla extract
½ cup Enjoy Life chocolate chips
½ tsp apple cider vinegar
¼ tsp baking soda
⅛ tsp sea salt
Preheat oven to 400 degrees F.
In a food processor, mix together the banana and the egg until smooth. Add in the coconut flour and pulse a few times. Then add the coconut oil, vanilla extract, apple cider vinegar, baking soda, and sea salt to the food processor and blend until well combined. Transfer the mixture to a medium sized mixing bowl and hand stir in the chocolate chips.
Using a small ice cream scoop or teaspoon, place cookie dough, evenly spaced, onto a cookie sheet lined with parchment paper. The cookies won't really spread out as they cook, so you'll have to shape and flatten them yourself prior to baking.
Bake for 20-22 minutes, or until golden brown, and remove from the oven. I think these are best when frozen in an airtight container.
*I photographed these cookies after making them with banana, if you use sweet potato (which I think is better), your cookies will be slightly more orange!