Monday, June 23, 2014

Seriously CHEWY Chocolate Chip Cookies (grain-free, egg-free, vegan)

Ok, don't hate us. I was looking back at our last few recipe posts and they have all been SWEETS. But you know what? Those are the recipes we're constantly asked about on Instagram every time we make them. We put them here so you can find them easily -- so don't blame us! :)

This recipe really isn't a new recipe, but more like an adaption of a Balanced Bites' recipe which only requires omitting ingredients. We've referenced it so many times on Instagram that Clare finally said "You should just write a blog post so we can just send them there, rather than tell them where to find it and which ingredients to remove."

Ok, done.

Grain-free egg-free Chocolate Chip Cookie!
All wrapped up and ready to go!

So here you go. These cookies seriously ARE the best grain-free chocolate chip cookies out there. Not only am I allowed to say it because *I* believe it… but Clare was skeptical until I told her to make them. She had an old favorite…. these have now won her over.

Chewy Chocolate Chip Cookies
grain-free ~ gluten-free ~ egg-free ~ paleo
(adapted from this recipe by Balanced Bites)

    Grain-free egg-free Chocolate Chip Cookie!
  • 1/2 cup butter, ghee or coconut oil, melted and but completely cooled
  • 1/3 cup grade B maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 tablespoon Great Lakes gelatin (the red or orange can) OR 1 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Enjoy Life chocolate chips
Preheat oven to 350 degrees. 

In a small bowl, combine the butter, maple syrup and vanilla and set aside. 

In a food processor or large bowl, combine the almond flour, gelatin, baking soda and salt. If using a food processor, blend for 30-60 seconds until the mixture starts sticking together slightly.  Blend or mix in the butter mixture. Fold in the chocolate chips. At this point I highly suggest to refrigerate the dough until it is completely cooled. Depending on the fat used, the batter may stay really "greasy", but it's ok, the cookies don't come out greasy :) The refrigeration should help any spreading issues some of you have had in the past. 

Place the dough by rounded spoonfuls on a parchment-lined cookie sheet and flatten slightly. Bake for 12-13 minutes or until edges are just golden brown.

Let cool for about 10 minutes on the cookie sheet before removing or they may fall apart (but still taste amazing!). 

And here is a variation I did with my 8" cast-iron skillet! A PIZOOKIE! Cook in the oven until the top turns golden brown - no idea on the cook time - sorry! :)
Grain-free egg-free Chocolate Chip Pizookie!
Grain-free egg-free Chocolate Chip Pizookie!

19 comments:

  1. I just made these and they turned out AMAZING!!! Thank you for the recipe, can't wait to try out others!!!

    - Reagan

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  2. I don't usually make a lot of "paleo-ified" foods, but these were insanely good! I love how few ingredients are used and that it includes gelatin. I eventually had to hide them from my hubs because he couldn't stop eating them!

    Caitlin
    www.ingredientsfordinner.com

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  3. Can I omit or is there a substitution for gelatin? I currently dont have any and I would love to make these soon. Thanks!
    Jessica

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    Replies
    1. Hi Jessica! Some people have put an egg in.. but I have no clue if it turns out the same. I highly suggest getting some gelatin. We link to our Amazon store on the top bar of our blog.. you want the red can. A can will last you a long while and is good for making gummies too :) -Tonja

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  4. I am day 20 AIP and these literally saved me yesterday. Thank you - they were really good. I subbed raisins for the chocolate chips since I haven't tried reintroducing anything yet and they were awesome. My kids and hubby ate quite a few too, even though they had made their own gluten-free chocolate chips cookies!

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    Replies
    1. Did you make these or the AIP ones? This recipe has nuts in them, which is NOT AIP. The AIP recipe includes a recipe for carob chips, which are completely AIP compliant.

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  5. I've successfully made these one time out of three tries. Twice the cookies fall totally flat and while they're still delicious, they're not the fluffy adorable cookies I got the first time. Any idea what I'm doing wrong?

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    Replies
    1. I would try refrigerating the dough for a couple of hours. Others have had the problem too and my guess is the batter is too warm going into the oven.

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  6. Hi! I was going to make these, but my friend is allergic to almonds. Do you have a flour substitute suggestion?

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    Replies
    1. I'm sorry, I haven't tested other flours, but something like a chestnut flour may work. Or test out our AIP version and just use regular chocolate chips.

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  7. Hey!! I'm going to make these today or tomorrow and report right back to you. I'm gonna trust you on the whole "best cookie ever" claim ;) I want to try out stevia so I was thinking of making two recipes and using stevia in one of them. Do you know how I could possibly make this substitute?

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    Replies
    1. Alright, so I went for it anyways and tried it two different ways. Because I read about the flattening out problem, I refrigerated the dough first, but it still flattened out in my variation with 1/4 cup honey. Other than that, it was soft and yummy. The other variation was with 1/3 tsp stevia, which was crunchy and dry, but still tasted okay. These cookies are good, but not the best I've had for sure... sorry! :(

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    2. Not to make it worse, but even the soft honey ones were crusty on the edges and I couldn't even get them off the pan without breaking each and every single one.

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  8. Hi! I just had to write my own review here, too... I ended up rolling the dough into a log, wrapped it in saran wrap and put them into the refrigerator for about 3 hours. I preheated the oven, and only when it was ready, then did I take them out and slice them and they were PERFECT!! I baked mine just a little longer (14 minutes total) because I like a darker color. They spread out just a little bit more than the original size but in a good way. Like... the best way possible. I saved half and put it in the freezer for my next cookie craving. These were awesome!! Thanks for sharing this recipe!

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  9. I made these last night just as written (using butter). I refrigerated the dough for probably an hour or so. When I was ready to bake them, I shaped them into balls and the first batch hardly flattened at all. The next batch, I shaped into disks and still very little flattening. Honestly, I don't care what they look like, they taste AH-MAZING! I think I will try the log technique as mentioned by Erin. Maybe I will pop one in the freezer and see how they hold up over time. I LOVE that they use gelatin as I am trying to incorporate more of it in my daily routine for my joints. The real test will be not eating them all this week! Thank you!

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  10. Any idea if you can 'bake' these on a stove top? My oven died on me n these look really tempting. Also is the gelatin the powder kind?

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  11. Just made these for the 2nd time this week, and they're amazingly! Taste great made with honey and unsweetened carob chips. They do flatten out a bit, but only because we're too lazy to chill them, and we all really like them that way anyways... Thanks for the recipe, definitely our new favorite!

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