Chocolate chip cookies are a classic that you no longer have to do without if you are following a refined-sugar-free diet. These are delicious- slightly nutty from the almond flour, and rich in rich sweet chocolate to satisfy that chocolate craving.
Baking with Homemade Chocolate
Homemade chocolate chips do melt a bit, the absence of soy lecithin that is found in most chocolate chips makes these GAPS legal.
You can find our recipe for homemade honey-sweetened chocolate chips here.
Once the cookies cool, they still have the pockets of delicious chocolate that you want… without refined sugar. Or soy lecithin. If you roll the cookies between your palms they’ll compress the dough around the chocolate a bit, and keep that chocolate from gooing all over the place. In any case, enjoy these sweet little cookies.
I won’t judge you if you’d like to just eat the cookie dough unbaked either. Raw eggs? We’re okay with those ;)
The recipe is delightfully simple as well. Almond Flour is an easy wheat-flour substitute, with the finished cookie similar in texture and look to the wheat-flour couterpart.
Honey-Sweetened Chocolate Chip Cookies (GAPS, Paleo)
- 1 cup almond flour
- 1 tablespoon coconut flour sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 egg
- 3 tablespoons honey
- 1/2 cup homemade honey-sweetened chocolate chips recipe here
Preheat oven to 350* and line a baking sheet with parchment paper.
Mix the almond flour, coconut flour, baking soda, and sea salt until coconut flour is evenly distributed.
Add in the egg and honey. Mix with a fork. Batter will be stiff.
Scoop teaspoons of dough onto cookie sheet 1 inch apart. Flatten slightly before baking.
Bake for 10-12 minutes, or until sides start to turn golden brown.
Enjoy! Keep extras in an airtight container.
This recipe looks delicious! I am definitely going to give it a try. Thank you!
Thank you for this great recipe. I do have one I love already that has almond flour, butter, honey, salt, soda, vanilla, and chips. But I was looking for an alternative for variety and times I don’t have softened butter and just want to make them right now! These are a bit different — more fluffy due to the egg. When I made the batter, I was afraid they wouldn’t come out right because it seemed so wet and not much volume compared to the ones I usually make. But it worked and they are more like typical chocolate chip cookies than my usuals, and I assume a lot less fat. Please note there is a step missing in the instructions; I assume the chocolate chips would be added after step 3.
This recipe and the chocolate chips were amazing! My son is on the SCD diet and we received permission to add cocoa. This was the first cocoa recipe I tried for him and it was perfect!! Thank you!!