A few months ago, I attempted this, using almond flour and god knows what. They were the worst things ever. So dry. So disappointing. This was my second attempt and I’m so excited to share these moist, flavorful, chocolatey, nutbuttery, cookies with you!
- 2/3 cup gluten free coconut flour
- 1/2 cup almond butter in natural oils
- 1 cup unsweetened coconut milk (beverage)
- 1 egg
- 1 cup enjoy life chocolate chips
- 1/2 tsp gluten free baking soda
- 1/2 tsp vanilla
- 1/2 tbs cinnamon (after thought, not pictured)
- 1/2 tbs honey (also an after thought, not pictured)
- 5 medjool dates, pitted
- Preheat to 350 degrees F.
- In food processor, combine flour, almond butter, coconut milk, egg, baking soda, cinnamon, honey, vanilla and dates.
- Process until a semi-thick, semi-cream batter forms.
- Add more flour, if desired, but the batter is not meant to be as thick as regular cookie dough.
- Remove blades and stir in chocolate chips.
- With a spoon, scoop cookie dough onto a baking sheet. I made 12.
- Bake for 18-20 minutes, or until golden brown.
They were incredibly easy to make. I think I just needed to under-think the whole process. The first time, I was trying to completely recreate a traditional cookie recipe by using my newfound substitutes. You know, almond flour for whole wheat flour, agave for sugar, etc. What I needed to do was think outside of tradition. I’ve found that less can be so much more. These cookies are so easy to make, so delicious and so not filled with crap. I don’t even think you need the egg in the batter. Actually, I am sure of it. I didn’t use an ounce of granulated sugar or agave and I didn’t need oil. I hope these cookies taste as amazing to you as they do to me.