Ok so one of the first things I had to do was come up with a chocolate chip cookie right away with my mom so that I did not have to strangle anyone when first going off all grains and sugar. We had several versions but these by far these are my favorite, really I think the kicker is the hazel nut flour and of course my homemade chocolate chips. These are so good I don’t miss the old ones cause they are better in my opinion. I thought this was good time to post them because after school gets back in the kiddies are going to need a nice homemade outlet after a busy day at school. Plus mommy might need a few after homework sessions!
What is your munchkins favorite cookie? Share below and maybe we will tackle the wheat free, Paleo goodness version.
Until next time, enjoy the good life,
Woman on the Journey
Ingredients
- 1/2 cup chocolate chips
- 1tsp salt
- 2 1/4 cups almond flour
- 1 cup hazelnut flour
- 1 tsp baking soda
- 2 large eggs
- 1 tsp vanilla stevia
- 1/4 cup honey (tupelo)
- 1/4 cup erythritol
- 1/2 cup coconut oil (liquid/melted)
- 1/2 cup pecans (chopped)
Tools
- Parchment paper
- Cookies Sheets
- Large Bowl
- Smaller bowl
- Wood Spoon
- Measure cups and spoons
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Preheat oven 375 degrees. Makes 24 to 35 cookies. Line two baking sheets with parchment. Combined all dry ingredients in large bowl by whisking. Whisk wet ingredients in separate bowl. Pour wet into dry and whisk till combined. Fold in pecans and chocolate chips then cover and place in fridge for about a half hour. Scoop dough using tablespoon heaping and make rounds about 1 inch apart on sheet. Bake until golden brown about 8 to 10 minutes. Transfer to cooling rack, then put in air tight container, and refrigerate also great to freeze.