This classic chocolate chip cookie recipe is based off of my Double Chocolate Chip Cookie recipe. If you haven't had a chance to peek at that one, check it out. I famously use that recipe to make homemade ice cream sandwiches which are a summer staple for our family.
Likewise, these classic chocolate chip cookies make a fabulous ice cream sandwich. They are a sturdy cookie with a slight snap, unlike other recipes that you may have come across which can often crumble easily. They are also egg-free so those with egg allergies can enjoy these as well. You will notice in my list of ingredients that I recommend either using coconut butter or cashew butter. Out of the butters I have experimented with, these two yield the best results in texture and in flavor. I find they both give a nice sturdy, snap to the cookies as well as a mild flavor. Keep in mind that we are going for a classic chocolate chip cookie with this recipe. If you want to use almond, peanut, or another butter, the flavor will most likely be altered as those butters have a bolder taste. And as long as you are okay with that, great! It's completely your choice.
I also prefer to use white chia seeds because they stay visibly undetected. But if you want to use black chia seeds, those totally work too. I love the versatility of these cookies. They go great with ice cream and are fabulous on their own. If you have a cookies and milk lover in your family, serve them with a glass of homemade almond or coconut milk! Such a yummy treat!!!
2 1/4 cup almond flour
1/4 cup arrowroot
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3/4 cup coconut butter, softened (or cashew butter)
1/2 cup pure maple syrup
2 tsp pure vanilla extract
1/4 cup coconut oil, melted
2 Tbs white chia seeds, ground
1/2 cup chocolate chips
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, sift the almond flour, arrowroot, baking powder, baking soda, and sea salt.
3. In a separate bowl, combine the coconut butter (or cashew butter), maple syrup, vanilla, coconut oil, and chia seeds.
4. Mix the wet and dry ingredients. Then mix in the chocolate chips.
5. Form walnut sized cookie dough balls and flatten them on a cookie sheet. Bake for 11-12 minutes, or until you see some nice, golden edges. Allow to cool and enjoy! Makes about 2 dozen cookies. Store at either room temperature or in the refrigerator.