Almond flour chocolate chip cookies

My best friend – who has the best taste in gifts, ever – gave me a TARDIS cookie jar. “Not that it has to be used for cookies,” he said. True in theory, but now I wanted cookies – curse him. And furthermore, he was having a housewarming party in a few days, providing me with a valid excuse for making some. I’ll have other people to help me eat them…right?

Curse him twice.

Elana’s Pantry provided my starting recipe which I then tweaked into unrecognizability, as usual. My major change – aside from doubling the amount of chocolate; don’t be stingy – was to add two eggs to provide a little more structure. The photo above is of the eggless cookie, and as you can see it’s quite soft even when cooled. The be-egged version, while still soft, will at least not drool out of your hand like a Dali watch.

Almond Flour Chocolate Chip Cookies

Preheat oven to 350 F. Prepare baking tray with parchment paper or baking mat.

Whisk together:

1/2 cup (scant) honey
1/2 cup coconut oil or butter, melted and cooled slightly
1.5 tsp vanilla extract

It’s probably a good idea to use a mild honey and a refined coconut oil unless you are game for the strong flavor of honey or coconut; not that that would necessarily be a bad thing. And you can go a full 1/2 cup for the honey, or even more. Another friend called my cookies “savory” rather than sweet which, honestly, I take as a compliment.

(I unwillingly ended up eating an earlier, egg-less version of these for dinner last New Year’s Eve, all other protein-containing foods being absent; and I made it until 1am without getting cranky and woozy from low blood sugar. That is why I love almond flour.)

Mix together:

3 cups almond flour
1/2 tsp baking soda
1/2 tsp (heaping) coarse salt
1 cup chocolate chips

I like to go heavy on the salt because salt + chocolate = yum. Also, you can use whatever chocolate chips you like; my preference is semi-sweet, but whatever floats your boat.

At this point the fat will be cool enough not to scramble your eggs, so:

Whisk into liquid ingredients:

2 eggs

Combine wet and dry ingredients. Plop dough in egg-sized balls on the cookie sheet.

Bake for 9 – 12 minutes until lightly browned on top.

This makes 17 cookies, which you can squeeze onto one large sheet if you don’t mind them running together a bit as they spread out, and if you eat a bit of the dough as you go. Which you will. So no worries.

Throwing caution to the wind and overloading my cookie sheet. Don’t I feel dangerous.

Now here’s the hard part. You have to let them cool! They are floppy by nature, but they won’t even be firm enough to handle until cool. So go walk the dog or have sex or do something else calorie-burning to give your metabolism a head start.

Or…you can just eat a couple
three
four
of them while they are still in a semi-molten state, scraping them off the pan directly into your mouth. That is also an option.

AND THAT IS WHY I DO NOT BAKE COOKIES.

In the unlikely event that you have any left, keep them in the fridge to maintain maximum structural integrity.

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