Just like many of you I am a sucker for a chewy, oven-fresh chocolate chip cookie. Since going gluten free a few years back my choices have become more limited - especially when eliminating the store-bought, overly processed variations I refuse to buy. I was intrigued but skeptical when my friend, Ashleigh Gurtler, brought in a GF/Paleo version to yoga teacher training but just one bite had me sold! Since then I have tweaked the recipe and made it many times over for friends, family, and even my senior citizens yoga class - they, by the way, ate it all up happily and asked for the recipe. Here is my version of Ashleigh's recipe - let me know how it goes if you try them out!
- 1 cup almond meal (cashew meal also works well)
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- Nutmeg and cinnamon to taste
- 3 tablespoons liquid coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk (rice milk also works)
- 1/4 cup dark chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine dry ingredients in one bowl and wet ingredients in another.
- Add wet to dry, mix, and then fold in chips.
- Fill a tablespoon measure with batter and press down to form a half circle. Tap batter out onto baking sheet and lightly press down in the center. Make sure batter is still tightly pressed together.
- Bake for 10-11 minutes until bottoms just start to turn brown.
- Remove from oven and let cool 2-3 minutes before transferring to a wire rack. They will be soft when removed from oven but firm up in a couple of minutes.