Well, for all you Minnesotans, its that time of year again. The Minnesota State Fair. We will not be making it this year but I can tell you that I have seen far too many photos via social media and snip-its on the news about all of the awesomely wonderful terrible-for-you food that I have to admit I absolutely loved to indulge in the one year I did make it to the fair. And I have to be honest, if I see one more bucket of Sweet Martha’s cookies I may have a meltdown…like kicking, screaming, I want them NOW meltdown. So, needless to say, I had to get my fix immediately which led to quite the cookie accomplishment on my end.
I have literally tried over 20 shots at a wheat free, refined sugar free chocolate chip cookie with very little success. They either come out too dry, too crumbly, too crispy, not sweet enough or just plain not good tasting. Having said that I am THRILLED to share this recipe with you as I think I FINALLY hit a home run, just yesterday (I think it was karma…the universe is feeling terribly sorry for me for all of that Sweet Martha torture I’ve been put thru). If you are looking for a soft, chewy, knock-your-socks-off chocolate chip cookie give these a try. You will be absolutely shocked at the flavor and texture that is able to be achieved without using refined flours or sugars. Now there is no crisp to these, they are simply chewy and soft which is right up my alley. Your kids will adore these…if you don’t manage to eat the entire batch before sharing.
Chewy Chocolate Chip Cookies
adapted from this recipe
Note: If you’d like to make theses 100% gluten free just use gluten free oats
2 1/2 Cups Almond Meal
1/2 Cup + 1 Tablespoon Rolled Oats
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
3/4-1 Cup Dark Chocolate Chips
Preheat oven to 350 and line a baking sheet with parchment paper. In a medium bowl stir together almond meal, oats, baking soda and salt. In a large bowl whisk together butter, syrup and vanilla or beat with a mixer (mixture will not be creamy but rather lumpy, that is expected). Mix in dry ingredients until just incorporated. Stir in chocolate chips and place in the freezer for 15 minutes.
Roll dough into tablespoon sized balls and place on the baking sheet. Press balls down gently with your palm to flatten slightly and bake for 10 minutes. Remove from oven and let cool completely. Makes 28 cookies
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