I am always on the hunt for that perfect chocolate chip cookie recipe. I find that my go-to recipe is constantly evolving and I’m always hunting for the exact ingredients that will achieve that perfect texture. You know what I mean – crispy on the outside, soft and chewy on the inside. After multiple attempts I think I have finally found that oh-so-perfect chocolate chip cookie recipe!My family has a home in the Jersey Shore so during the summer I try to spend as much time as I can down there. It’s a nice escape from the city and, not to mention, ideal conditions for training. Another perk is the photography opportunities! I no longer have to find that exact spot at the exact minute in my Brooklyn home where the sun hits the window in just the right way to get that perfect picture. Everything in Jersey is just brighter and greener all the time. And finally, the best part of all is that my friend and fellow foodie, Florence, lives right down the road. So we are always swapping recipe ideas and cooking together.
Recently I was telling her I that I had just gotten some date sugar and almond flour from Now Foods and that I wanted to bake something but didn’t have any ideas. Then she shared this recipe with me! In the first go around I didn’t melt the coconut oil and it was an epic fail. Yes, yes. Sometimes even I (!!) mess up recipes! So I tossed those and off I went to attempt another batch. The best part of this recipe is that it literally takes minutes to throw together the ingredients and no equipment needed. So if you mess up its no big deal. :).
So now lets talk about date sugar I have had this in my pantry for quite sometime now. And I have always been hesitant to use it in a recipe because I always keep YOU guys in mind when creating recipes. I want the recipes I share here to be easy to make and to avoid foreign ingredients. But date sugar is becoming more and more readily available. I use the Now Foods brand, which you can also find on Amazon. Amazon makes food shopping so easy! This will be your new pantry staple for baking. It has the same texture as sugar but instead of processed sugar it’s dried up dates that functions like sugar. Kind of too good to be true, right?!Another bonus to this recipe is that it’s gluten-free, making this a paleo-friendly and gluten-free friendly recipe. I would say make these for a crowd and serve them but if you are like me you will want to hog them all to yourself! It’s safe to say this is my new go-to easy cookie recipe! Give it a try and let me know what you think!
- 1 1/4 cup almond flour
- 1/4-1/2 cup date sugar (depending on how sweet you like it, I use 1/4)
- 1/2 tsp baking powder
- 1 egg
- 3 tbs coconut oil (melted!!)
- 1/2 tbs vanilla extract
- 1/4 cup chocolate chips
- Pre heat oven to 350
- Mix dry ingredients in a bowl (almond flour, date sugar and baking powder)
- Mix wet ingredients in a separate bowl (egg, coconut oil and vanilla extract.) Make sure the coconut oil is melted but not super hot because then you will have scrambled eggs!
- Add wet ingredients to dry. Fold in chocolate chips (If the mixture is warm the chips will melt so you want to make sure it’s not very warm)
- Line a prepared tray with parchment paper and non stick spray then shape dough into 1 inch balls. Flatten the ball a little and shape it so there’s no cracks. They will spread a little so separate them. You should have around 8 cookies.
- Bake for 10-12 minutes or until bottom is lightly browned. I like to check them at 10 minutes and evaluate how much longer they need. Mine took around 14 minutes.
- Take out of oven and let cool 5 min.