Chocolate Chip Cookies

Yes, p-l-e-a-s-e.  Can we have a few more?


Who doesn’t love chocolate chip cookies?

Did you know that the "chocolate chip cookie" has its own Wikipedia page? The chocolate chip cookie was invented by Ruth Wakefield in 1930. She, along with her husband, owned and operated the Toll House Inn in Massachusetts. My sister and I spent many summers as pre-teens perfecting the Toll House cookie recipe that was on the back of the Nestle chocolate chip bag. I never knew why they were called Toll House Cookies! I can’t wait to tell my sister. Legend has it that Ruth was trying a variation on a butterscotch dessert when she decided to put Nestle chocolate chips in the dough, and let the chocolate chips fall where they may.

THANK YOU RUTH WAKEFIELD!

There are so many variations of the chocolate chip cookie but my favorite is hands down is this very easy, delicious and healthier version of a type of Toll House Cookie! A bonus of this recipe is that there is no egg, so you can even eat the dough.

Here you go...have a few...and take a pause to feel a ton of gratitude toward Ruth and her culinary skills (double nourishment: gratitude and chocolate chip cookies)! You can store these little gems in a sealed container at room temperature for up to 5 days, or in the freezer for as long as you remember they are in there!

Maybe just between us we can call them Gratitude Cookies!

Ingredients

  • 2 cups almond flour

  • 1/2 teaspoon Himalayan pink salt

  • 1/4 teaspoon baking soda

  • 1/4 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 1 cup vegan chocolate chips (Enjoy Life chips are great, Lily’s chocolate chips are another wonderful option – sugar free!)
    BONUS: You could also break up a Hu candy bar in pieces and use as chips!

Directions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  • In a large bowl, stir together the flour, salt, baking soda, coconut oil and maple syrup until a soft, crumbly dough forms. Gently fold in the chocolate chips.

  • Place tablespoon-size scoops of the dough on the baking sheet and gently press down to flatten.

  • Bake 10-15 minutes until early golden brown on the edges, then let cool down completely.

Healthy Alternatives, DessertsZenka Carogluten-free, eggless, vegan