This is a recipe that I have tested again and again to get it JUST right. The result of my endless tests is a perfectly chewy, a little cakey, classic gooey chocolate chip cookie. Yes, it really is worth baking with 3 types of flour to get this result.
Tapioca flour creates the chewiness and lightens up the flours. Coconut flour holds structure and provides just a touch of cakey-ness. Almond flour offers the best soft texture and a neutral flavor. Together, the three form the best all-purpose flour and that is why you see the combination in so many of my recipes.
YIELD: 12-14 COOKIES
PREP TIME: 10 MINUTES BAKE TIME: 12-15 MINUTES
3/4 C almond flour (packed)
1/4 C coconut flour
1/4 tapioca starch
Dash of sea salt
1/2 tsp baking soda
3/4C coconut sugar
1/4C softened coconut oil or palm oil shortening
1/4C creamy nut butter (almond or cashew)
1 Large egg, plus 1 yolk
2/3C dairy Free chocolate chips plus more for sprinkling on top (or to taste)
1 tsp vanilla extract
1) Preheat oven to 350 degrees farenheit. Line a baking sheet with parchment paper. Mix flours, salt and baking powder in one medium bowl, making sure to sift any clumps.
2) In another bowl with a hand mixer or stand mixer, mix eggs and sugar, softened coconut oil and nut butter. Slowly combine wet and dry ingredients to form your cookie dough. Stir in chocolate chips.
3) Roll dough into 14 1 tbsp-sized balls. Gently press down and round each. They will spread, so don’t worry about ipressing down flat. Add chocolate chips on top. Bake for 10-12 minutes, or until very light golden brown around the edges.