Seriously CHEWY Chocolate Chip Cookies (grain-free, egg-free, vegan)

Ok, don't hate us. I was looking back at our last few recipe posts and they have all been SWEETS. But you know what? Those are the recipes we're constantly asked about on Instagram every time we make them. We put them here so you can find them easily -- so don't blame us! :)

This recipe really isn't a new recipe, but more like an adaption of a Balanced Bites' recipe which only requires omitting ingredients. We've referenced it so many times on Instagram that Clare finally said "You should just write a blog post so we can just send them there, rather than tell them where to find it and which ingredients to remove."

Ok, done.

All wrapped up and ready to go!

So here you go. These cookies seriously ARE the best grain-free chocolate chip cookies out there. Not only am I allowed to say it because *I* believe it… but Clare was skeptical until I told her to make them. She had an old favorite…. these have now won her over.

Chewy Chocolate Chip Cookies
grain-free ~ gluten-free ~ egg-free ~ paleo
(adapted from this recipe by Balanced Bites)

• 1/2 cup butter, ghee or coconut oil, melted and but completely cooled
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 tablespoon gelatin (NOT collagen) OR 1 tbsp ground flax
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. 

In a small bowl, combine the butter, maple syrup and vanilla and set aside. 

In a food processor or large bowl, combine the almond flour, gelatin, baking soda and salt. If using a food processor, blend for 30-60 seconds until the mixture starts sticking together slightly.  Blend or mix in the butter mixture. Fold in the chocolate chips. At this point I highly suggest to refrigerate the dough until it is completely cooled. Depending on the fat used, the batter may stay really "greasy", but it's ok, the cookies don't come out greasy :) The refrigeration should help any spreading issues some of you have had in the past. 

Place the dough by rounded spoonfuls on a parchment-lined cookie sheet and flatten slightly. Bake for 12-13 minutes or until edges are just golden brown.

Let cool for about 10 minutes on the cookie sheet before removing or they may fall apart (but still taste amazing!). 

And here is a variation I did with my 8" cast-iron skillet! A PIZOOKIE! Cook in the oven until the top turns golden brown - no idea on the cook time - sorry! :)

Grain-free egg-free Chocolate Chip Pizookie!

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