First, the kind of honey makes a difference. I had used store bought, liquid honey, figuring why use raw honey when it was going to bake in the oven. Nope. It made all the difference in the texture and taste of the cookie. Bottom line: use a quality, raw honey.
Another lesson learned was using almond flour as opposed to almond meal. How does almond flour differ from almond meal? Almond flour is made from finely ground blanched almonds with no skins on them, whereas almond meal is made with ground almonds, skin and all.
As a work around, I thought I would try cashew flour from Trader Joes. No skins, right? But it wasn't any better. The cookies ended up greasy, with a cornbread texture. Yuck.
I know how easy it is to get almond meal from Trader Joes. That's what I had been doing. And though, the cookies tasted good, they were heavy and the texture was not like a regular cookie. Fine, sifted almond flour is your best friend when making this cookie. I made my own, which I'll share in a future post, or you can buy it at MOM's or on-line.
As for the eggs, coconut palm sugar and sweet potatoes I tried. None of them improved the flavor nor the texture of the cookie.
So, after many trials and variations the recipe I like best is adapted from the Urban Poser using the method outlined below.
I also like to add chopped pecans because they have a buttery taste, and add dried cranberries, cherries or raisins. Ah, now that's an amazing cookie.
If your diet permits chocolate, you can make your own at home using honey (a future post I will share). Or use a quality chocolate like Enjoy Life mini-chocolate chips. They taste delicious and have no soy lecithin in them.
I have made these for many friends and they are loved by all. You will love them, too!
Gluten-Free, Grain-Free Amazing Chocolate Chip Cookie Recipe
Ingredients:2 cups blanched almond flour, finely ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, melted (ghee or butter can be used, per your diet and preference)
1/4 cup raw honey (vegans: substitute with agave nectar)
1 tablespoon vanilla extract
1 tablespoon coconut cream
1/4 cup chocolate chips (optional per your diet and preference)
1/4 cup chopped pecans (optional per your diet and preference)
1/4 cup chopped dried cranberries (optional per your diet and preference)
Instructions:1. Pre-heat oven to 350 degrees Fahrenheit and cover cookie trays or stones with parchment paper.
1. Blend all dry ingredients into a large bowl.
2. Mix all wet ingredients in a pan on the stove top; heat on low and stir until well blended.
3. Pour the wet ingredients into the dry ingredients and mix together. Wait 5 - 10 minutes for batter to firm.
4. Drop tablespoons of cookie dough onto the tray/stone.
5. Bake for 10 - 15 minutes; 10 minutes for a soft cookies with soft centers; 14 - 15 minutes for a crisp cookie.
6. Take the tray/stone out of the oven. Let cookies rest for 15 minutes to firm completely. Makes about 15 medium sized cookies.
Make and enjoy these often since they will not last!
This recipe was adapted from the Urban Poser's recipe:
Eating Delicious Cookies,
-- Two Peas