Despite the fact that this recipe uses only coconut flour, they do not taste overly coconutty. The secret ingredient that makes these cookies so moist and yummy is a bit of sour cream. Note, though, that these cookies are not GAPS-legal because of the sucanat and the chocolate chips. I previously posted a GAPS-legal peanut butter cookie here.
Chocolate Chip Cookies
Makes 40 cookies
- 2 sticks (1 cup) softened butter
- 1/2 cup plus 1/3 cup sucanat
- 1/2 cup mild-flavored honey
- 4 large eggs, preferably from pastured hens
- 1/4 cup full-fat sour cream, preferably organic
- 1 Tablespoon organic vanilla extract
- 3/4 tsp almond extract*
- 3/4 tsp chunky grey Celtic sea salt
- 1 cup Bob's Red Mill coconut flour**
- 3/4 tsp baking soda
- 1 cup mini chocolate chips***
- 1/2 cup chopped crispy pecans (optional)
- Optional equipment: stand mixer****
- Set your oven racks so that none are in the bottom third of the oven. Preheat the oven to 325 F.
- In a medium bowl, combine the salt, baking soda, and coconut flour. Whisk well to combine and break up any lumps of coconut flour.
- In another bowl (or stand-mixer), beat the softened butter and sucanat together for a couple minutes, until it is light and fluffy.
- Add the honey and continue to beat for a few more minutes until the honey is incorporated very well. If you are using a stand-mixer, make sure you scrape the sides and bottom a couple times to get everything incorporated well.
- Add the eggs one at a time while the mixer is running. The easiest way to do this is to break all of the eggs into a bowl or cup and then just pour them in one-at-a-time. Let each egg get incorporated before adding another one. (Note: the batter may look a bit curdled during this process, but don't worry about it!)
- Add the sour cream, and mix well to combine.
- Beat in the vanilla extract and almond extract.
- While the mixer is running, add the dry ingredients a little at a time. Since coconut flour does not contain gluten, there is no worry of over-mixing it!
- Stir in the chocolate chips and optional pecans.
- Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn). I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon.
- Press down the cookies with a spoon or fork. You may need to press them down a little less for subsequent batches baked on already-warm cookie sheets, as those cookies will spread more on their own.
- Bake the cookies at 325 F for about 15-20 minutes (or a few minutes longer if you are cooking them on stoneware). They are done when they are golden brown on top and a little darker brown on the edges.
- Remove from oven and allow to cool for about 5-10 minutes. Then use a spatula to move them to a cooling rack.
- Once cool, store these cookies in an airtight container. They can be stored in the refrigerator or freezer if you won't be eating them all in the next few days. They are nice and chewy straight from the fridge, and even soft enough to eat straight out of the freezer! Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.
**I've recently switched to Bob's Red Mill brand coconut flour and I find it tastes better and is easier on digestion that the Let's Do Organic brand I used previously. The reason I switched was that I noticed the Let's Do Organic brand started to be a bit of a darker color (maybe burnt?) and was also giving me a bit more heartburn.
***I use dairy-free, soy-free chocolate chips.
****I love using my Kitchen-Aid stand mixer for making cookies as it makes it very easy to add the ingredients while the mixer is running.
This post is part of Pennywise Platter!