Anyone who has ever been on a rollercoaster with me will tell you that I’ll scream until I’m blue in the face. But, what they don’t know is that the uphill section is often the scariest part for me. Going up in a rollercoaster, I hold my breath, clench my jaw, and repeat over and over again, “oh no oh no oh no!” That’s when my muscles are the tensest and I feel my heart beat the fastest. After so much buildup, screaming on the downhill is a fun, cathartic release.
What if rollercoasters were all downhill with none of the uphill? Would we react the same way? Sometimes anticipation is necessary to building excitement. Waiting for these cookies to bake and smelling their heavenly aroma makes that first bite—of warm chocolate mixed with crunchy nuts and chewy oats—even better.
Ever since going gluten free, I’ve been craving a cookie with a cookie-like texture. Many GF cookies are crumbly or overly soft, but these (in my opinion) are perfect. Plus, they have lots of good things in them. Coconut flour is full of fiber and almond meal is packed with protein.
Chewy Chocolate Chip Cookies
(gluten-free, dairy-free, grain-free, and naturally sweetened)
Before starting, make sure all ingredients are at room temperature.
Makes about 2 dozen
1¼ cup almond meal or almond flour
½ cup coconut flour
½ tsp. baking soda
½ tsp. salt
2/3 cup melted coconut oil
¾ cup maple syrup
3 lg. eggs + 1 yolk
1½ tsp. vanilla extract
¼ cup unsweetened shredded coconut
¼ cup rolled oats (omit to make truly grain-free)
½ cup chopped walnuts
1 cup semi-sweet chocolate chips
Preheat the oven to 350ºF. Line two baking sheets with parchment paper. Melt coconut oil over low heat on the stove.
In a medium bowl combine the almond meal, coconut flour, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, blend the melted coconut oil and maple syrup on medium until an emulsion begins to form (I usually have to stick my finger in it to taste it at this point!). Slowly add the eggs and vanilla until fully combined. With the mixer on medium-low, mix in the flour blend. If the dough feels too moist, no fear, coconut flour soaks up lots of liquid. In a few minutes it will begin to firm up. Stir in the shredded coconut, oats, walnuts, and chocolate chips by hand. Use a soupspoon to scoop balls of dough the size of a large ping-pong ball. Roll the dough in your palms and then gently flatten on the baking sheet into a round disc. These cookies will not spread much in the oven, so form them to your liking before baking them. Bake approximately 18 minutes, or until golden. Remove and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
The Mystic Cookbook: The Secret Alchemy of Food