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Ditch The Wheat Chocolate Chip Cookie Recipe + Cookbook Giveaway!!

Ditch The Wheat Chocolate Chip Cookie Recipe + Cookbook Giveaway!!

Have you ever met a chocolate chip cookie you haven't liked? Maybe not-- they are pretty great. But I haven't liked a chocolate chip cookie as much as this one! Simple and clean ingredients create the perfect cookie in Carol Lovett's Ditch The Wheat Cookbook. Not only am I excited to share her recipe with you, I am also giving away one copy of Ditch The Wheat! This cookbook has quickly become my go-to.

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Chocolate Chip Cookies

Yield: 16 cookies     Prep time: 10 minutes    Cook time: 20 minutes

1 cup almond flour
¼ cup arrowroot starch
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup coconut palm sugar
¼ cup coconut oil
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. In a small bowl, thoroughly whisk together the almond flour, arrowroot
    starch, baking soda, and salt.
3. In a large bowl, using a hand mixer on medium speed, beat the coconut palm
    sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add
    the flour mixture and mix just until incorporated. Use a spatula to stir in the
    chocolate chips.
4. Using two soup spoons, drop the dough in roughly 1-inch portions, spaced 2
     inches apart, onto the prepared cookie sheets.
5. Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges of
    the cookies are lightly browned and the tops feel firm when gently touched.
    Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to
    a wire rack to cool completely.
6. Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
 

Ditch the Wheat Giveaway Winner + Quick Week Recap

Ditch the Wheat Giveaway Winner + Quick Week Recap

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