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Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies 

The simplest of pleasures, you can never go wrong with a chocolate chip cookie. That is of course unless it's full of refined sugar like most traditional recipes. 

By combining natural sweeteners I think I finally achieved that chewy/crunchy balance and the taste my childhood memories are made of.

Feel free to use a single sweeter if you prefer, whatever you have on hand. They will still be delish! But after much experimentation I just love the chewy caramel result you get from this combination. Much like the traditional white/brown sugar combination in most recipes. 

Enjoy!

Chocolate Chip Cookies

Makes: Approx. 18 

INGREDIENTS 

  • 2 1/2 cups almond meal, firmly packed 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon sea salt 
  • 1/2 cup avocado oil or macadamia nut oil 
  • 1/4 cup maple syrup 
  • 2 tablespoons date syrup 
  • 2 tablespoons rice malt syrup* 
  • 2 teaspoons vanilla extract 
  • 1/2 cup dark chocolate chips or chopped dark chocolate* 

METHOD

In a large bowl combine almond meal, baking soda and sea salt. In a small bowl whisk together oil, maple syrup, date syrup, rice malt syrup and vanilla extract. 

Add wet to dry and mix well. Fold through chocolate. 

Lay a large piece of plastic wrap flat on your counter and place dough on top. Roll into a long log shape about 6cm (2.5 inches) wide. Twisting the ends of the plastic wrap tight to make a nice circle. 

Place in the freezer for 20-25 minutes until firm. 

Pre-heat oven to 175°C

Remove dough from the freezer and remove film. Slice into 1cm (1/2 inch) thick rounds. 

Place cookies on a lined baking tray with space around each cookie to expand. Bake for 7-8 minutes until golden around the edges. Cookies will firm as they cool. 

NOTES: 

If you do not have one of the sweeteners you can replace with additional maple syrup or your liquid sweeter of choice. I do find honey overpowers the flavour of the cookie so I suggest maple but something like agave or coconut nectar would work well also. Total measurement for your sweeteners should equal a scant 1/2 cup. 

To keep cookies dairy free / vegan be sure to check the ingredients of your chocolate and try to use a good quality 70% or higher dark chocolate. 

For a paleo version omit the rice malt and replace with the same quantity maple syrup. 

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