by email@example.com | Feb 17, 2022 | Desserts, Egg Free, Paleo, Vegan, WILDFIT
The recipe you’re about to read is one of my best kept secrets that I feel the world should share, because everyone needs Chocolate Chip Chookies that not only taste like the real thing, but are easy to make and don’t come with regular cookie consequences.
When I was creating this recipe I went through a million paleo recipe ideas and ways that chocolate chip cookies can be made without dairy, sugar or wheat.
However, I found none of them to be soft chewy chocolate chip cookies that you’d get from a local bakery – until I created this recipe!
This recipe is also made without egg – not because I am vegan – but because then the cookie dough is safe to consume!
Alright so let’s begin!
There are three types of flour you can use:
1. Almond Flour (this one you’ll need either way)
2. Coconut Flour – if you’re on a budget
3. Cassava Flour – if you want softer cookies
Next is the chocolate chips, these can be difficult to pick as pretty much all of them will have sugar inside.
If you’re feeling lost on what to choose, go read THIS BLOG POST
Once you have all your ingredients I do recommend mixing all the flours together first and then you can add in all the ‘wet’ ingredients.
As for flavouring vanilla or almond extract both taste amazing! It’s up to you which to choose.
One of the things that is going to surprise you the most about this recipe…
I know it may sound weird but it sure does work, every single time!
Trust me on this one and just give it a shot.
Once everything is mixed, I like like scoop them out using a tablespoon measurer, so that they are all a similar size.
Note: They do not expand like crazy, how you leave them on the tray is how they’ll bake. So if you want softer cookies don’t flatten them and if you like crunchier cookies, make sure the squish them down a little bit.
Now that you’re cookies are on the cookie tray – all I want to say is good luck not testing the dough! It tastes amazing, but so do the cookies.
These cookies I have frozen before, many times and they will remain just as good. Don’t leave them in the freezer too long though!
Let me know what you think of my favourite recipe of all time.
Chocolate Chip Cookies
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
- 1 3/4 cup Almond Flour
- 1/4 cup Cassava Flour or Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Oil (Melted)
- 1/2 tsp Almond Flavouring or 1 tsp Vanilla
- 1 tbsp Water
- 1/3 cup Chocolate Chips
Preheat the oven to 350 degrees
Mix all the dry ingredients together
1 3/4 cup Almond Flour, 1/4 cup Cassava Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
Melt the coconut oil over low heat on the stove
Add in the wet ingredients. Mix it together well.
1/4 cup Maple Syrup, 1/4 cup Coconut Oil (Melted), 1/2 tsp Almond Flavouring
Now add in the water and mix again.
1 tbsp Water
Lastly, stir in the chocolate chips.
1/3 cup Chocolate Chips
Scoop out in 1 tbsp measurements and place on a lined cookie sheet.
Bake for 10-12 minutes.
Allow 5 minutes to cool, then enjoy!
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, WILDFIT
by firstname.lastname@example.org | Jan 7, 2022 | Desserts
Thumbprint cookies are often hard to make completely sugar free as you have to find the right jam or make your own.
However, when you find a jam that you are comfortable consuming make sure to bake these up as everyone will enjoy them!
Gather all your ingredients. I am one of those types of bakers who doesn’t always seperate everything and just combines it all at once.
But when you are mixing flours, I always reccommend making sure they are well combined before adding in the rest of the ingredients.
With this Thumbprint Cookie recipe start by mixing all the dry ingredients together. Then add in everything else except the jam – save that for later!
Now for the fun part!
You have multiple options here:
- Use a cookie scoop – if you have one
- Use a tbsp scoop
- Use a tsp scoop
If you have a cookie scoop that’s amazing – I still have yet to invest in one.
If you’d like to make 15 ish cookies then use a tablespoon size scoop.
If you want to make a bunch of mini ones then you can use a teaspoon scoop.
When you place them on the cookie tray make sure they are well formed cookie balls, so when you place a hole in the centre they form correctly.
They will crack a little bit, if this bothers you, just touch them up. Otherwise, the jam won’t fall out so don’t worry.
Use your thumb, finger or spoon to place the correct size hole inside your cookie dough.
It gets even better! Yes these cookies are a ton of fun to make, alright.
Grab your jam:
- Anything you’d like!
Place the jam you chose into a bag and cut a hole in the corner so you can easily place it into the centre of the cookies.
Place in the oven at 350 for 12-14 minutes. You’ll want them to just be very slightly browning. Let them cool for 5 minutes before you try one, then enjoy!
Thumbprint Cookies (Paleo, WILDFIT, Gluten Free, Dairy Free, Sugar Free)
Prep Time 30 minutes mins
Total Time 44 minutes mins
- 1 1/2 cups Almond Flour
- 1/2 cup Cassava Flour
- 1/4 cup Coconut Oil Melted
- 1/4 cup Maple Syrup
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1 tsp Vanilla
- 1 tsp Almond Extract
- 1 tsp Apple Cider Vinegar
- 1 Lemon Rind
- 1/4 cup Jam of Choice
Preheat the oven to 350 degrees fahrenheit.
Combine all the dry ingredients, plus the grated lemon rind.
1 1/2 cups Almond Flour, 1/2 cup Cassava Flour, 1/4 tsp Salt, 1/4 tsp Baking Powder, 1 Lemon Rind
Add in the remaining ingredients except the jam and stir until well combined.
1/4 cup Coconut Oil, 1/4 cup Maple Syrup, 1 tsp Vanilla, 1 tsp Apple Cider Vinegar, 1 tsp Almond Extract
Using a cookie scoop or a tbsp/tsp measurer (depending on how many cookies you'd like to make) form the cookie dough into uniform cookie balls.
Press into the centre of each cookie with your thumb, finger or spoon.
Place the jam into a plastic bag and gently squeeze into the centre of each cookie.
1/4 cup Jam of Choice
Once that is complete place them into the oven for 12-14 minutes.
If some of the jam evaporates you can add a little bit more after. Otherwise allow them to cool on a baking rack for at least 5 minutes before you try one!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT