Chocolate chocolate chip cookies (grain free)

We have switched our baking over to an almond/coconut flour mix over the years. By we, I mean Alyx and Mia, my girls. When I was ready to toss the old school recipe books they jumped in there and saved them. This recipe is from the Best Loved Cookies cookbook and the original recipe is Hershey’s “Perfect Chocolate” Chocolate Chip Cookies.

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1 3/4 C Almond Flour
1/2 C Coconut Flour
1/3 C Hershey’s Cocoa
1 tsp baking soda
1/2 tsp salt
1 C butter, softened
1/2 C sugar
1/2 C brown sugar
1 tsp vanilla extract
2 eggs
2 C dark chocolate chips

Heat oven to 375 degrees. Stir together flours, cocoa, baking soda & salt. Beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until set.

This recipe is an altered version from the original in that the flours replace white flour equivalently. The sugars are reduced because almond and coconut flour are sweeter white flour.

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