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
2 tablespoons 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 don’t have one of the sweeteners you can replace them with your liquid sweeter of choice. Total measurement for your sweeteners should equal a scant 1/2 cup. I most often make these with a straight 1/2 cup of rice malt syrup.

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.

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.