Soft Baked Chocolate Chip Cookies

Soft Baked Chocolate Chip Cookies

Who doesn't love chocolate chip cookies? There's something so comforting about them, they've long been a favorite of mine! There's nothing like a warm chocolate chip cookie, fresh out of the oven, mmmm. I still remember the first time my friend and I made cookies by ourselves in my kitchen––and by "made," I mean cut open the Tollhouse cookie package, broke apart the dough, and put them in the oven for twelve minutes. My friend and I were so excited, we were probably ten years old, and we thought we were so cool because we were using the oven by ourselves! Well, we took our cookies out of the oven when the timer went off and immediately piled them all onto a plate. We didn't know they needed to cool on a wire rack. We left our cookies on the plate on the counter to "cool" and went to go play outside. We came back inside all excited for our cookies and what we found was a big pile of gooey cookie that all melted into one mass! It was such a mess, but we still dug into it with forks––'cause why not? I worked up a new recipe for chocolate chip cookies a few weeks ago which is more reminiscent of a real cookie. I brought these to work when I made them and everybody loved them! They all said they liked them better than real cookies––which to a gluten, dairy, and refined sugar free cook, that's the best reaction you can get!

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Soft Baked Chocolate Chip Cookies

Prep Time: 10 min Cook Time: 8-10 min Total Time: 18-20 min Yield: 3 dozen cookies

Ingredients

Preparation

  1. Preheat oven to 350 degrees F.

  2. In a medium sized mixing bowl, sift together the almond flour, coconut sugar, coconut flour, baking soda, and salt.

  3. In a large mixing bowl, whisk together the eggs, palm shortening, maple syrup, and vanilla extract.

  4. Pour the dry mixture into the wet, a little at a time, and stir well as you go. Continue mixing together until all ingredients are well incorporated.

  5. Stir in the chocolate chips last.

  6. Drop the batter onto a parchment paper lined baking sheet (roughly 1½-2 tablespoons per cookie).

  7. Wet your hands with water, smooth the tops of the cookies and mold to your desired size and shape––these cookies will spread out slightly as they cook.

  8. Bake the cookies for 8-10 minutes (keep an eye on them, almond flour can burn very quickly).

  9. Remove cookies from the oven and let cool completely on a wire rack before serving or storing in an airtight container! Enjoy!

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