In addition to being grain free, these are gluten free, dairy free, egg free and soy free! I have also found a new love making these – chestnut flour! I had never used it before, but it’s great! I like almond flour BUT I haven’t found one that is fine enough for my liking. Most of them are really grainy. The chestnut flour I found on Amazon (here) is super fine and much easier to work with! It is the same substitute ratio of almond flour to your recipes (about 1/3 cup nut flour: 1 cup wheat flour). I used an almond/chestnut mixture for this recipe but you could easily use one or the other. If you aren’t concerned with being allergy free, I’ve added typical substitutes to the recipe. Okay, now to the actual cookies. They are AWESOME! The best chocolate chip cookies I have made so far. They have a slightly crisp outside but still a soft, gooey center plus loaded with chocolate chips! I served these with some fresh strawberries for a perfect dessert! This makes about 18 small cookies.
¼ cup coconut butter, softened (or coconut oil, or regular butter)
3 Tbsp applesauce (or 1 egg)
¼ cup coconut sugar (or regular sugar)
1 tsp vanilla
1 tsp baking soda
1 tsp sea salt
½ cup almond flour (or 1 1/4 c flour)
½ cup chestnut flour (or 1 ¼ c flour)
¼ cup coconut flour (or omit)
½ cup chocolate chips (I used Enjoy Life Mini chips)
In a large mixing bowl, combine coconut butter, applesauce, sugar and vanilla until smooth. Add in baking soda, salt and flours. Blend for about 45 seconds or until well combined. Add in chocolate chips and blend for about 10 seconds. Using a cookie scoop (small), scoop out dough, place on a greased baking sheet and gently flatten the cookies. Bake at 375°F for about 12 minutes or until edges start to brown. Remove from oven and let cookies cool about 15 minutes (or longer if you want them crispier!). Store in a sealed container.