Story about the recipe : This is a much better and healthier version of the typical Toll House chocolate chip cookie that I made for years! Sugar and wheat flour overload always gave me a headache but I ate them anyway! This cookie is lighter, not as sweet, but sweet enough. It almost melts in your mouth and has potential for many other variations. Feeling better than ever, lowering gluten and sugar in my diet, I am more mindful of everyday food choices and hope to guide others in their desire to improve their health and their enjoyment of cooking with Whole, Green and Healthy ingredients.
Light and Crispy Chocolate Chip Cookies
Author:
Paula Jacobus
Recipe type: Dessert
Cuisine: Gluten-free
Serves: 2 dozen
Cook time:
Total time:
Ingredients
- ¼ cup brown sugar
- ¼ cup cane sugar
- 2-3 Tbsp raw honey
- ½ cup unsalted butter (melted)
- ⅓ cup virgin unrefined coconut oil (melted)
- ½ tsp unrefined sea salt
- ¼ (heaping) tsp almond extract
- 1 tsp Braggs Apple Cider Vinegar
- 1 tsp baking soda (aluminum free)
- 1 large organic pastured egg
- 1 cup raw almond meal (or 1 cup organic brown rice flour
- 1 cup organic bittersweet chocolate chips - 70% cacao (dark chocolate)
*please use ALL ORGANIC INGREDIENTS if possible*
Instructions
- Preheat oven to 375 degrees and lightly grease two baking sheets with coconut oil or butter
- With a hand mixer beat sugars, honey, melted butter and coconut oil, vanilla, almond extract, apple cider vinegar and baking soda in large stainless or glass bowl until smooth.
- Add the egg. Beat together until mixed completed and smooth
- Mix in flour and chocolate chips
- Spoon by tablespoons onto cookie sheets 1½- 2 inches apart.
- Bake 10-12 minutes or until golden brown
- Cool before removing from cookie sheets.
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