Okay, everyone has their favorite chocolate chip cookie recipe that they swear is the best. But we REALLY do have the recipe that tops them all! This recipe comes from author Danielle Walker and boy are we glad that Coach Treves came across her cookbook years ago and has been making them ever since.
Now, we must preface by saying we are not promoting these as something you want to include into your diet on a regular basis. Eating these every week is not a good idea, especially if you are in the middle of a weight loss journey. However, if you absolutely have your mindset on having cookies at your next special event, these are the way to go.
Here’s why: These cookies are made with almond flour instead of regular wheat based flour, which is what you’ll find in most cookies. And here’s why that’s important. Almond flour won’t spike your blood sugar near as much as regular flour will. And when your blood sugar spikes rapidly, you have a higher probability of storing excess carbs as fat and your energy will crash soon after as well. Chronic high blood sugar is also linked to many diseases and illnesses that will have an impact of your overall lifespan.
So again, these cookies are not a substitute for eating your fruits and veggies, but when you are craving something sweet, instead of heading down to the local ice cream shop, make these instead!
Ingredients:
1/4 cup of palm shortening
1/4 cup of coconut palm sugar
2 tablespoons of honey
1 large egg (at room temperature)
2 teaspoons of vanilla
1 1/2 cups of blanched almond flour
2 tablespoons of coconut flour
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1/4 cup of dark chocolate chunks, chopped
1/4 cup of chocolate chips (Brand recommended: Enjoy Life)
Before anything else, preheat the oven to 350 degrees.
Combine palm shortening, coconut sugar, honey, egg and vanilla into either a mixing bowl and beat mixture until creamy and fluffy. If you own a food processor, this works even better and faster to get the correct consistency. Cream for about 15 seconds if so.
Next, with the current mixture, add the almond flour, baking soda and sea salt and mix for another 30 seconds or until mixture is blended evenly. (If you used a food processor, transfer the mixture into a mixing bowl at this point.)
Add both dark chocolate chunks and chocolate chips and blend using a spoon/spatula by hand.
Line a cookie sheet with parchment paper and drop cookie dough onto sheet. Each cookie dough ball should be slightly smaller than a golf ball. Since the cookies don’t really change shape during the baking process, be sure to flatten dough out to the desired size for the cookie.
Bake for 9-12 minutes, and place on a cooling rack.
After tasting, let us know if you think these deserve to be at the top of the list for best chocolate chip cookie ever!
*If doubling the recipe, reduce the coconut flour by 1 teaspoon.
Check out other recipes by Danielle Walker at https://againstallgrain.com.
