Fluffy Flourless Chocolate Chip Cookies

The best wintertime treat, no question.  Well, aside from say, chocolate mousse.  Chocolate chip cookies are one of those much loved, classic, quintessential desserts on every table with a truly inclusive spread of sweet treats. Personally, they are one of my favorites.  Especially when freshly baked out of the oven, and the chocolate is still just a tad melty.  Oh boy.

I was skeptical on making these coconut flour (aka gluten/grain free) chocolate chip cookies, worrying they would be dry, or weirdly textured.  They weren’t.  Tasted just like the real deal.  A fluffy, cakey textured chocolate chip cookie.  Yum.  These are the new much obsessed over dessert in our home at the moment.  Try them yourself and see.  You wont be disappointed.

Ingredients

1/2 cup of peanut butter (or any nut butter you like)

1/2 cup coconut sugar

2 large eggs

2 tablespoons vanilla extract

1/2 teaspoon of baking soda

1/2 teaspoon of cinnamon

1/2 cup of coconut flour

Handful of chocolate chips (I like to use dairy free, but any kind will work)

1. Cream together (aka, essentially beat with a fork) the first three ingredients.
2. Stir in the vanilla, baking soda, cinnamon, and coconut flour.
3. Mix in the chocolate chips, though do not over-mix.  Just enough to combine everything.
4. Bake (on a parchment paper covered cookie sheet) at 350 degrees F for 8-12 minutes, until lightly golden brown on the edges and surfaces appear solid.  Do not over bake or they will be hard.  I recommend making them roughly the size of a ping pong ball.
5. Let cool for 10 minutes or so.  Then either enjoy warm or at room temperature.

These stay good for up to about 3-4 days.  Keep at room temperature.  I kept mine on a plate covered in tin foil.  However, before covering and storing, allow to cool completely.