Twisted Chipsters
Chocolate Chip Cookie - A new twist on an old favorite.
Original recipe by Laurie Donaldson
This was Peggy's entry for the 2015 Cookie Daze Bake & Taste Contest. She tweaked Laurie's Grain-Free Chocolate Chip Cookie recipe slightly; replacing some of the almond flour with coconut flour. This helped combat the humid weather we have this time of year.
Ingredients:
2 cups almond flour (Honeyville)
1/4 cup coconut flour (Bob’s Redmill)
1 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (consistency of honey)
1 teaspoon vanilla (Penzey’s)
1 egg
1/3 cup melted butter
1 cup chocolate chips (Nestles)
Directions:
Preheat oven to 325.
Mix together the dry ingredients: flours, baking soda & salt.
Mix together the wet ingredients: sugar, vanilla, egg, melted butter.
Combine dry and wet ingredients, then add chocolate chips.
Place tablespoon sized dough balls on a cookie sheet.
Bake at 325 for 14 -15 minutes or until edges lightly
brown.
After removing from the oven, allow cookies to cool slightly before removing from pan.
