Wonderful Chocolate Chip Cookie Way

A crewman pointed out last week that we have not documented the wheatless chocolate chip cookie phenomenon.  After reviewing my logs, this was confirmed.  So we made a coarse correction and were on our way to a familiar and wonderful region of space known as "Chocolate Chip Cookie Way".  We've decided to spend a little extra time for shore leave and I didn't hear any complaints about that!

The chocolate chip cookies are wonderful!  I would prefer them over the regular type made with wheat flour any day.  I started out making the recipe with almond meal that I ground in my food processor.  The texture was not like the traditional cookie, but I honestly didn't care.  I LOVED the taste so much and the texture seemed irrelevant.  Eventually I did decide to splurge and purchase some finely ground almond flour and just see what the fuss is all about.  It did come out looking and preforming like a traditional cookie in the texture department.  I might consider using almond flour when preparing some as gifts or having people over to entertain!

I highly recommend this recipe.  Don't be afraid to dabble with it and change it up.  I do find myself wondering about using 1/3rd or 1/2 coconut flour?  But that is an adventure for another day.

Almond Flour Chocolate Chip Cookies

4 cups almond meal/flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1/2 cup butter or coconut oil, melted
1/4 cup sour cream or coconut milk (I have used whipping cream and raw cows milk and it's fine)
2 teaspoons vanilla extract
1/2 teaspoon liquid stevia (Sweetener equal to 1/2 cup sugar)
10 ounces bittersweet or dark chocolate chips ( I just use the semisweet)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Whisk together almond meal/flour, baking soda & salt in a large bowl.

Combine eggs, butter (or coconut oil), sour cream (or coconut milk), vanilla, and stevia in a small bowl and whisk.  Stir this into the flour mixture just until combined.  Stir in the chips.

Drop heaping tablespoons onto the baking sheet.  Press each cookie to 1/2 inch thickness.

Bake for 25 minutes, or until edges are lightly browned.  Remove and place on rack to cool.

ENJOY!