Did anyone else ever put cookies and milk out for Santa when they were a kid? I always remember my siblings and I would leave a plate of cookies out and make sure to inspect for leftovers, if any, the next morning. Now, as an adult I find myself wondering once my daughter is old enough to leave a plate out for Santa how many cookies I’ll end up eating at midnight while scrambling to assemble some toy with 465 pieces and batteries, not included.
Speaking of cookies, THESE perfectly chewy, chocolatey, melt-in-your-mouth cookies are definitely ones you should be making this holiday season. I’m actually surprised it’s taken me this long to get this recipe added to the blog since they’ve been a go-to for a while. So, now with the holidays here, what better time to share it with all of you!
Not only are they the best (in my humble opinion, of course) gluten and grain-free cookie you’ll want to eat always and forever but they make a wonderful gift, too! Just wrap up a batch on a festive platter and I bet you’ll be the best gift-giver all year!
Chewy Chocolate Chip Cookies
Author: The Happy Hungry Yogi
Makes: 2 dozen cookies
Prep time: 10 minutes
Bake time: 22 minutes
- 2 large eggs
- 1/2 c coconut oil, melted (I used this-best oil for baking!)
- 2 tsp vanilla extract
- 1/2 c brown sugar
- 1/2 c coconut sugar
- 2 c almond flour (not meal- I used this)
- 1/2 c coconut flour (I used this)
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 – 1 c dairy-free chocolate chips (depending how chocolatey you like your cookies!)
- Preheat your oven to 350F and lightly grease a cookie sheet, then set aside.
- In a large mixing bowl, combine the eggs, oil, vanilla and brown sugar and mix by hand until combined.
- Add the coconut sugar, flours, baking soda and sea salt and continue to mix until all ingredients are thoroughly incorporated.
- Fold in the chocolate chips.
- Roll about 2 tablespoons worth of the cookie dough into a ball and place on the pan. Repeat this step making sure to space the cookies about 1 inch apart.
- Gently press the top of each to flatten just slightly.
- Bake for 22 minutes or until golden brown.
- Allow the cookies to cool before transferring from the pan.
- Store the cookies at room temp in a tightly sealed container or freeze for enjoying later.