Alright, so the title is a little misleading……
After moving from California to Kansas and not having secured a job yet, I had a lot of time on my hands to find things to keep me busy.
There is something about being around my mother-in-law Kim that just makes me want to be a good cook! Kim has taught me a lot about cooking and shared family recipes with me. I love the time we spend together in the kitchen, putting together a family recipe or trying something new to both of us.
Since the beginning of this year, I have tried to be more aware of my eating habits and starting better habits. I have always been terrible about how much sugar I eat. I don’t think I ever really realized how much sugar I actually take in because most of my sugars would come through things like bread rather than candy.
Kim has had a low sugar lifestyle for quite some time now and had things in the cupboard like “coconut flour” and “almond flour”. I had never heard of either of these things and initially thought they would not make very good ingredients in foods. However, I decided that it couldn’t hurt to try and make something with them.
I started looking for baking recipes that included almond flour or coconut flour and found the below recipe. After making this recipe about five times, I have changed a few of the steps or ingredients based on what I have found works best. And I am telling you, these are the BEST cookies I have ever had in my life! I make them pretty regularly and they have passed the test for most people. These taste like cookies made with regular cookie ingredients, like real sugar and flour. You won’t be disappointed!!
Give it a try and let me know what you think!
Recipe adapted from Texan Erin Baking
1 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
3/4 cup coconut sugar or brown sugar
6 tablespoons almond butter room temperature
2 teaspoons vanilla extract
1 large egg, room temperature
1 cups semi-sweet mini chocolate chips
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
Roll out the dough– I have tried both large cookies (about 8 total) and mini bite sized cookies and both have worked great! Just remember to adjust cook time for smaller cookies so that they don’t burn.
Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
The original recipe called for adding more chocolate chips to the top of the cookies before you put them in the oven but I found this step to be unnecessary and make the cookies overly sweet.
The last time I made these cookies I also ran out of coconut sugar before I had added the amount that was called for (by about half) and still found the cookies to be great!
I feel that there is a lot of freedom in this recipe to adjust as you need to, but overall, they are great just the way they are!