GUYS – it is a FREAKIN’ national holiday…!!!
Okay, yes yes – it is my birthday month, but that’s not what I’m referring to. This holiday beats my 21st birthday. This holiday beats EVERY holiday.
It is national chocolate chip cookie day.
Everyone and their mom loves chocolate chip cookies.
My favorite memory as a lil’ wee-one is baking in the kitchen with my grandma. We would always bake a simple chocolate chip cookie recipe together because I was a baking newbie.
My grandma is THE best baker in the land. Most people would say that about their grandma, but my grandma takes the baking game to another level. She bakes the BEST chocolate chip cookies, gobs that make my brothers and me save room for dessert ( EVEN during Thanksgiving dinner ), and a nut roll that makes my world go round. TBH, I may have to ask my grandma for that nut roll recipe because it is one of the few non-chocolate desserts that I go NUTS for.
Anyways, my grandma taught me how to bake. She showed me how to properly measure dry ingredients ( spoon it into the cup so you don’t make any air pockets ) and to level off the measuring cup with a flat knife. Little did she know that her granddaughter would develop an addiction to BAKING!
She always let me to add an extra handful of chocolate chips to the dough and sneak spoonful of the raw cookie dough. My baking habits haven’t changed much 😉
She also taught me how to be a patient baker. She demonstrated patience when baking with little Hails and she taught me the value of patience when baking with one of her baking secrets – to refrigerate your cookie dough before baking.
TRUST ME – pushing back the time that the cookies would come out of the oven and into my mouth required a LOT of patience – especially as a little girl – but it is definitely worth it.
Chilling cookie dough prior to baking controls the spread of the cookie. The chilling solidifies the fat in the dough; the more chilled the cookie, the less the cookie spreads. This tip is genius…! You get a thicc ( withtwo “C”s ) cookie by doing so.
This recipe is grandma approved because it not only is delish, BUT you can eat the cookie dough. We all have risked getting salmonella for a bite or two of cookie dough, but this recipe has NO eggs, so it is risk free!
It also has a unique, almost granola like texture to it and you will not get a stomach ache if you have four. I can attest to that, as I may have had four cookies a couple hours ago…
MMK – I think it’s time to start baking…
1 T flax meal
2 T water
3 T coconut oil
1 cup cashew butter
1 tsp vanilla extract
½ cup coconut sugar
1 cup almond flour
1/4 cup tapioca flour
1 tsp baking soda
1.5 cups dark choco (>70% cacao)
Preheat the oven to 350 degrees.
Prepare the flax egg by mixing the flax meal and water together. Set aside and allow the flax meal absorb the water.
Mix the coconut sugar, almond flour, tapioca flour, and baking soda in a large bowl. In another bowl, mix coconut oil, cashew butter, and vanilla extract. Pour the wet ingredients into the dry and mix. Fold in dark chocolate chips with a rubber spatula. Spoon the dough on a baking sheet with tin foil.
Chill the cookie dough for at least a half hour.
Bake for 15-20 minutes, or until golden brown.
Just a heads up, these almond flour cookies ARE addicting, but HEY, it’s national chocolate chip day!! 😛