Monday, May 1, 2017

My Favorite Chocolate Chip Cookies (GF)

With a new month comes a fresh start. I feel it's only fitting for me to use this chance to refresh my blog with a baking post, as you know how much I love my baking adventures.

I can't believe my previous baking post was nearly a year ago when I introduced my signature butter-free banana bread. And soon after when the holidays rolled around, I ran away from reality traveling to Shanghai and Japan.
But let's get back to these cookies, shall we? A few months ago, I went on an experiment where I ate mostly gluten-free and stumbled upon a gluten free + vegan cookie recipe from Minimalist Baker. In my version, I simply made it gluten free. I quickly became obsessed with these cookies and actually prefer them over the regular kind. They are soft, chewy, and highly addictive. There's been several times where I found myself eating them for breakfast. They are the most delicious and healthiest chocolate chip cookies I've ever made. From the almond meal to the unsweetened shredded coconut - I love each and every ingredient that goes into this quick and easy recipe. The gluten-free label may look unappealing to some, but I assure you these cookies will not disappoint. They were life-changing for me, as that's basically the only thing I make nowadays. I can't look at other cookies the same way ever again. Read on for the full recipe and prepare yourself to indulge in some insanely good chocolate chip cookies!


Makes 9 cookies


1 1/4 cups almond meal
1/2 cup dark chocolate chips
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup loose brown sugar
1 egg
3 tbsp coconut oil, melted
1/2 tsp vanilla extract


1. In a large mixing bowl, mix together almond meal, chocolate chips, coconut, baking powder, salt, and brown sugar.
2. In a separate bowl, combine the egg, melted coconut oil, and vanilla extract.
3. Add the wet ingredients into the dry ingredients and mix until just combined.
4. Loosely cover and chill in the fridge for at least 30 minutes or overnight.
5. Preheat over to 375 degrees F. Scoop 1 tablespoon amount of dough, form into a ball and slightly flatten into a circle.
6. Bake for 12-15 minutes or until the edges turn slightly brown. 
7. Allow the cookies to set for a few minutes and transfer to a cooling rack. 
8. Enjoy! Cookies last up to 5 days in an airtight container.

Recipe adapted from Minimalist Baker


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