When it comes to holidays, there is always an elaborate and endless amount of tasty treats around.
But if you are anything like me, and you don’t want to have the post holiday bloat, weight gain and sluggishness. You’ll add in a few healthy alternatives to satisfy your cravings without feeling like you are missing out.
With all the cookie exchanges going on, I wanted to share with you my favorite chocolate chip recipe.
This recipe is: Dairy Free (unless using chocolate chips), Gluten Free, Grain Free and Simple to Make. I am no baker – my family can attest to that.
I’ve already made a few batches of these cookies and brought them to a few of my events. They have been a hit because they are soft and chewy, light tasting, melt in your mouth and hit the spot for those cookie cravings. They are kid approved AND one of the best cookies Ive tasted (in my opinion). Santa will love them too!
Makes 24 cookies
3/4 cup softened butter OR coconut oil
2/3 cup dates (soaked for 1 hour and blitzed into a paste)
2 tsp Vanilla Extract
3 Cups Almond Flour
1/2 tsp Baking Soda
1/2 tsp sea salt
1 1/4 cup of chocolate chips (or finely chopped dark chocolate – if wanting low sugar and dairy option)
- Preheat your oven to 350 F
- Add softnened butter or oil and date mixture, to a stand mixer or blender (I use the ninja)
- Add Eggs and vanilla and mix/blend until smooth and creamy
- In a seperate bowl, combine almond flour, baking soda, and salt
- Add wet ingredients to dry ingredients and stir until combined.
- Fold in chocolate chips (chunks)
- Scoop out 24 cookies on a tray lined with parchment paper. I use a spoonful and make into a ball, and gently press onto tray
- Bake for 12 minutes
- Let cool on cookie sheet for additional 30 minutes or so, they will stay soft and deliscious in an air tight container for 4 days (or until they are all eaten)
Be sure to leave some out for Santa on Christmas Eve!