The Details

Chocolate Chip Cookies!

Of all the foods that were eliminated, The Intolerant Dad- a life-long cookie addict - just could not shake his cookie cravings. Cookies are a excellent dessert, a nice snack or a great little reward for a job well done (completing this post for example!). These chocolate chip cookies are easy to make and taste delicious. The only problem is they don't last long - because the smell of chocolate chip cookies in the house turns the Intolerant Family into cookie monsters!

The Intolerant Dad

00:25

00:25

00:50

12 cookies

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Ingredients

  • Coconut Oil (expeller pressed) - 1/2 Cup
  • Raw honey - 1/3 Cup
  • Xylitol - 1/4 Cup
  • Pure Vanilla Extract - 1 Teaspoon
  • Egg (room temperature) - 1
  • Cassava flour - 1 cup
  • Baking Soda - 3/4 Teaspoon
  • Cream of Tartar - 1/4 Teaspoon
  • Sea Salt - 1/4 Teaspoon
  • Chocolate Chips - 1/2 cup

Equipment

  • Gluten Free
  • Soy Free
  • Dairy Free
  • Nightshade Free
  • Grain Free

This Recipe is:

  • Mixing Bowl (2.75 quart)
  • Mixing Bowl (1.25 quart)
  • Hand Mixer
  • Baking Sheet (18in x 13in)
  • Parchment Paper

Instructions

  1. Combine the coconut oil, raw honey, xylitol, and pure vanilla extract in the larger bowl.
  2. Use the hand mixer on medium speed to blend everything together
  3. Add the egg to the mixture and m ix on low until it is fully incorporated
  4. In the 1.25 quart mixing bowl, combine all your dry ingredients: cassava flour, baking soda, baking powder, sea salt. Gently mix the ingredients with a fork.
  5. Add the dry ingredients to the wet and mix on low speed until a moist dough forms.
  6. Add the chocolate chips and mix on low until well distributed,
  7. Refrigerate the dough for 15 minutes,
  8. Preheat your oven to 350°F (175°)
  9. Line an ungreased baking sheet with parchment paper
  10. Remove cookie dough from the refrigerator,
  11. Using a tablespoon, scoop out a ball of dough and roll with your hands (2 even tablespoons makes 12 generous cookies; you can also make 24 snack-size using only 1 tablespoon of dough per ball)
  12. Place the dough balls on the cookie sheet and press down gently to slightly flatten them, leaving 2-3 cm between cookies
  13. Bake for 9 to 11 minutes (depending on how dark you want them)
  14. Remove sheet from the oven - the cookies will be soft to touch!
  15. Leave the cookies on the sheet for 15 minutes to cool (they will finish cooking internally during this time)
  16. Once cooled, they are ready to eat or store in an air tight container. (Storing them in the fridge makes them even more delicious when eaten cold!)

The Intolerant Dad likes chocolate chip cookies. Well, its probably more than likes. Loves, desires, requires are some verbs that better represent the infatuation.  It has gotten to a point where we are only allowed to bake these delicious chocolate chip cookies on weekends and that they are rationed out among The Intolerant Family.

Cassava flour makes these chocolate chip cookies to be grain free. Xylitol does not spike insulin levels, has a low glycemic index value and has significantly less calories than processed sugar. Expeller-pressed coconut oil is great because it reacts the exact same way as butter in baking and has no coconut flavour!

These chocolate chip cookies are easy to make. A nice, easy straightforward recipe that can be made together as a family! The Intolerant Dad collects all the ingredients and puts them in the bowls. The intolerant Daughter loves all the mixing jobs. The Intolerant Son likes to pour the chocolate chips into the mix. The Intolerant Mom usually  gets the job of measuring out the dough balls. Then, the kids grab their stools and sit and watch through the oven window as the chocolate chip cookies melt down a little before turning that perfect golden-brown. The hard part is waiting for them to cool! But it's even harder to keep a batch in the house for more than 48 hours !