Grain Free, Gluten-Free Giant Chocolate Chip Cookie
This Giant Chocolate Chip cookie is grain-free, gluten-free and seriously good! It is crispy on the outside and soft and chewy on the inside.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
- 1/2 cup butter, softened
- 1/4 cup coconut oil, softened
- 3/4 cup coconut palm sugar or brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 tsp .baking soda
- 1/2 tsp salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips
- 2/3 cup chopped walnuts or pecans, optional
Preheat oven to 350 degrees. Line a pizza pan (or a baking sheet if you are making regular-sized cookies) with parchment paper.
Using an electric mixer, cream together the butter, coconut oil, and sugar in a large bowl. Add the vanilla and eggs, mixing until combined.
In a separate bowl, combine the baking soda, salt and almond flour.
Add to the butter mixture and beat until well combined. Fold in the chocolate chips and optional nuts.
Spread the dough evenly to the edges of the pizza pan, or use a cookie press to form uniformly sized cookies if you're not catering to giants. Place these on the lined baking sheet about 3 inches apart.
Refrigerate the unbaked cookies for 30 minutes to prevent them from spreading too much during baking.
Bake the giant cookie for about 20 -22 minutes until the edges are lightly browned but the center is firm. Bake small cookies for 11-13 minutes, or until lightly browned around the edges.
Cool and enjoy! These cookies are best enjoyed the day they are baked, so feed that hungry giant!
Calories: 227kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 133mg | Potassium: 78mg | Fiber: 2g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 0.8mg