Last weekend a customer in Austin reached out to us after finding that our Chocolate Chip Cookies were sold out at one of our local retailers. Sad, but true! They sell fast, which can be both good and bad, right!
So she bought a bag of our 7 Seed Flour to make Chocolate Chip Cookies herself! I like a gal that doesn't take "sold out" for an answer!
She told me that she is an alternative flour baking chemist! That she always uses alternative flours, mainly almond flour, but that she and her two year old daughter love to bake together and couldn't wait to use our flour! How cute is that?!
We both used this recipe to make our Crispy & Chewy Chocolate Chip Cookies, and they turned out delish!! Very different than the cookies we sale pre-made. We changed a few things up in the recipe. So it's kind of cool that you can have your Guiltless Chocolate Chip Cookies two ways!
Makes approx. 27 cookies
1/2 c organic coconut oil
3/4 c coconut palm sugar
1 organic egg
1 t vanilla extract
1/2 t baking powder
1/2 t sea salt
3 c Guiltless Superfoods 7 Seed Flour
1 c dark chocolate chips
Beat together coconut oil and sugar until blended and creamy. Add in egg and vanilla. Mix until combined. (I like to "cream" my coconut oil and sugar for a few solid minutes to get it nice and soft and whipped.)
Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated.
Fold in chocolate chips. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.
Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown.
Cool and enjoy!
*If served slightly warm, the chocolate chip centers are still ooegy-gooey and melty! So good!