These cookies are a nice segue into my next flour.
And they’re pretty delicious, too.
Perfectly timed to coincide with Passover – when no wheat products may be used – I think you will also enjoy making (and eating!) these chocolate chip lovelies all year long.
Especially if you are gluten-free, dairy-free or vegan.
They are super tender, thanks to the coconut flour, with such great flavor and texture from the almond flour.
The batter came together in about 5 minutes, and after a quick chill in the freezer they were ready to scoop, bake and serve.
I’ve already made them twice since and am thrilled to find a truly wheat-free chocolate chip cookie that everyone in the family can enjoy!
adapted from Food Fanatic
1/4 cup coconut oil, melted
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons coconut flour
1/4 cup almond flour
1/4 cup dairy-free mini chocolate chips
Pre-heat oven to 350; line a baking sheet with parchment paper.
Combine the coconut oil, honey, vanilla and salt in medium bowl. Add the baking soda and both flours and mix well. Mix in the chocolate chips. Place bowl in the fridge or freezer till batter is firm enough to scoop.
Scoop mounds about 1 1/2 teaspoons in size onto your prepared baking sheet – space about 2″ apart as batter spreads quite a bit. Bake for 10-12 minutes or till golden brown. Place baking sheet on a wire rack and cool for five minutes before transferring cookies to the rack to cool completely.
This delicious recipe brought to you by Sheri Silver
Don’t forget to check out my Pinterest board for more wheat-free recipes!