Remember those classic chocolate chip cookies that many of us probably grew up with? The ones made using the recipe from the back of the bag of chocolate chips? They were pretty awesome, right?! I’ve tried several different gluten free versions over the years and many have been good. Then I found Elana’s Chocolate Chip Cookies. Life has brightened, colors are sharper, the sky is bluer. There really aren’t words to describe just how awesome these cookies are. They make the classic ones seem bland, boring and vastly inferior. These vegan chocolate chip cookies could be served to any gluten eater and it would convert them. They are grain free and sweetened with honey. Elana used Honeyville blanched almond flour, agave and grapeseed oil. I am too cheap to purchase almond flour. I make my own almond flour from raw whole almonds that I buy in bulk. I use expeller pressed coconut oil to help keep the omega 6 content down and I prefer honey to agave for a whole lot of reasons – none of which I will go into here. Because I make my own flour I had to tweak the proportions a bit but I wouldn’t dare add anything else because they are so perfect as they are. Elana is truly the queen of GF baking and I highly recommend her site. I am posting this recipe for those of us too frugal to pay for almond flour. I tried making her recipe as is with my almond flour and they were great but they spread a bit and were difficult to handle when shaping the dough balls. So here is her recipe with some tweaks if you are making your own almond flour.
Grain Free, Vegan Chocolate Chip Cookies
2 1/2 cups almond flour lightly packed
1/2 tsp sea salt
1/2 tsp baking soda
1 T vanilla
1/2 cup honey
1/3 cup expeller pressed coconut oil (virgin would be good too)
1 cup chopped dark chocolate, 72% ( I use Trader Joes 72% dark chocolate bars and coarsely chop them up)
Preheat oven to 350. Line cookie sheets with parchment paper.
Makes 24 cookies.