I don’t know what the weather is like where you live, but lemme tell ya, the weather where I live has been cold, rainy, and just overall gloomy. Considering it’s fall (my favorite month), this is just not gonna fly with me. When I think of fall weather, I think of crisp, clear, colorful days with the smell of autumn in the air.
Fall is the season I look forward to opening all the windows, putting on some good ol’ American football, and baking my little heart out. Granted I can bake during any other season, but it just seems more enjoyable in the fall (don’t ask me why). So needless to say, this dreary, gray weather has really been killing my vibes recently.
But is that weather gonna stop me from baking delicious foods? That’s a rhetorical question so I’ll answer: hahaha NO. I mean nothing can really stop me from channeling my inner Julia Child and cooking away, so I’m definitely not gonna let some fall showers hold me back.
Since I’m not gonna stop cooking and testing out new recipes, I guess I’ll just adjust them according to the weather. That makes sense, right? Something cold on a hot day, something warm on a cold day; it just works perfectly!
Enter my ooey-gooey chocolate chip cookies.
Where’s the mouth watering emoji when you need it?? Chocolate chip cookies are definitely not limited to certain types of weather. I eat them on cold or warm days, rainy or sunny days, weekends or weekdays…really the possibilities with these cookies are endless. They are by far my favorite cookie. After all, they are classic!
Now if I’m gonna eat a chocolate chip cookie, it needs to be cooked just right. I’m basically a chocolate chip cookie connoisseur; a chocolate chip cookie snob; and anything else you can think of that turns their nose to a bad cookie.
These cookies met my standards. No, scratch that. They surpassed my standards. And rightfully so. They were so soft and delicious, with a subtle sweetness; not overly sweet, but not lacking sweetness either. They melted in my mouth and had such a delicious flavor.
Ok, that’s enough talking about these cookies now because I’ve already eaten my batch and writing this is making my mouth water. I’m gonna leave this here and let you try them for yourselves, but I challenge you to not eat the whole batch when it comes out of the oven. Maybe you’ll actually be able to succeed, unlike some of us….
A healthy take on the classic chocolate chip cookie recipe! Delicious flavor and an ooey-gooey texture, these cookies definitely don't taste healthy!
1CupBlanched Almond Floursifted
1 1/2 tsp Pure Vanilla Extract
1/4CupRaw Cashew Butterif nut-free, sub sunbutter
5TbspCoconut Floursifted, and divided into 3 Tbsp and 2 Tbsp
1TbspUnsweetened Almond Milkor sub any non-dairy milk
1Chocolate Barchopped, 80% cacao or higher
Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
In a medium sized bowl, combine almond flour and sea salt.
In a separate small bowl, crack and beat the egg. Add in the vanilla, honey, and cashew butter, whisking well. Add in ghee and stir together, but do not fully combine.
Pour the wet ingredients into the dry and combine. After combining, add in 3 Tbsp of coconut flour and mix again. Stir in non-dairy milk.
Add in the remaining 2 Tbsp of coconut flour and combine well, but do NOT over mix.
Fold in chopped chocolate chunks.
Use cookie scoop or spoon to separate tablespoon sized scoops of dough. Rolls the dough into balls and place on the baking tray, gently pressing the cookies flat with your palm and rounding out the edges to the shape and size you would like.
Place in the oven for 10 minutes or until lightly browned on the bottoms.
Remove from the oven and let cool for at least 25 minutes before transferring to a dish or an air-tight container.