So there’s this recipe I discovered a few years ago when I first went gluten-free. Or I should say, the first time I went gluten-free …
My sweet tooth was raging and I was desperate for a cookie. But not a gluten-free cookie, because, let’s face it, so many of them taste, well, gluten-free. I wanted something that would satisfy my craving without upsetting my ridiculously sensitive stomach.
And then I found this cookie recipe. My friend’s shared it and I gave it a shot. Holy crap was it good. My sweet tooth was satisfied and I was so pleased to find a gluten-free chocolate chip cookie that actually tasted good.
The next time I made the cookie, though, I had an idea. What if I added a little bit of shredded coconut to bulk them up a bit. So I tried it and then I may have cried because I was so happy. They were just SO good.
So today, as I was making a batch for our CrossFit potluck (or rather, as my kids were making them), I thought maybe it was time to share the recipe here on the blog.
Because anytime someone asks for my recipe I give them the link above and say “AND DON’T FORGET TO ADD 1/2 CUP OF SHREDDED COCONUT!!!” Yes, it’s important enough to shout it at your friends.
But then I thought, “What if they forget the coconut??? That would be terrible.” Surely, it was time to blog it. You just can’t forget the coconut.
And then everyone at the potluck asked me for the recipe and I knew it was time to share them here. Also, this means that I have to make another batch so I can take pictures.
Ok, fine, I was planning on making more anyway, but now I have a really good excuse.
Ready for the recipe?
The best gluten-free chocolate chip cookie recipe ever
(With nutrition facts if you’re keeping track of your macros – I was curious and couldn’t sleep one night so I figured it out. Search Shalom Mama GF coconut chocolate chip cookies if you use myfitnesspal.)
- 2 cups almond meal
- 1/2 cup flaxseed meal
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 Tbsp vanilla
- 1/2 cup mini chocolate chips (I prefer these ones but normal ones will suffice)
Heat your oven to 350 degrees.
The easiest way to do this is to put all of the dry ingredients, except for the chocolate chips, in a mixing bowl and combine them with a whisk or a fork. Then add your wet ingredients. That way you can use all the same measuring cups and reduce the number of dishes you have to wash later.
Stir in the chocolate chips last.
Or, omit them or use a paleo-approved chocolate chip and you’ll have the best damn paleo treats you’ll ever have because they’re fast and easy to make.
Once everything is combined, stick the bowl of cookie dough in the fridge for 15 minutes. This is the key to getting them into cookie shape. The coconut oil hardens just enough this way.
After 15 minutes, scoop the cookies onto a cookie sheet. I use a 1 Tbsp scoop if I’m taking them to gatherings and a 2 Tbsp scoop if I’m making them for the house.
Bake 10-12 minutes (until the bottoms are golden brown). Transfer carefully to a cooling rack and try not to eat them all at one time.
And don’t forget the coconut!