Chocolate Chip Cookies

5 from 1 vote

These cookies firm up more once fully cooled. Bake them until golden to get that crispy texture. Store extras in an airtight container.

Course Dessert

Cuisine American

Keyword Chocolate, cookies, dairy-free, dessert, vegetarian

Prep Time 15

Cook Time 10

Resting Time 1

Total Time 1 25

Servings

Calories 184kcal

Author Jenny Ross

Ingredients

1/2 cup butter flavored coconut oil softened
1/3 cup monk fruit powdered
1 teaspoon molasses
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 1/4 cup almond flour
3 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (makes them chewy)
2 ounces unsweetened chocolate chopped

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Instructions

Combine the coconut oil, monk fruit, molasses, salt, eggs, and vanilla and mix well. Preferably, the coconut oil will be soft and not melted so that you can beat the mixture until it light and fluffy.
Add in the almond flour, coconut flour, baking soda, and xanthan gum. Stir well to combine evenly. Add in chopped chocolate and stir to mix in. Refrigerate dough for 1 hour and up to 24 hours (I like to leave it overnight).
Preheat the oven to 350ºF.
Form into 12 balls and then place on a parchment lined baking sheet. Flatten the dough balls into discs (they will spread some but pre-shaping helps). You can control the texture by how much you flatten them at this point. Thinner dough yields a more crispy cookie while just barley flattened will be quite cakey.
Bake at 350ºF for 15-20 minutes (watch carefully after 12 minutes) until the edges are browned. Cool on the cookie sheet.

Notes

You can freeze the dough, flattened to desired thickness then bake straight from the freezer, simply adding another couple of minutes to the baking time.

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