I grew up making a weekly batch of chocolate chip cookies for my father. I started tinkering with the recipe on the back of the Nestle package probably around age 12. I’d add a little less flour and undercook just a bit for the desired consistency. I also added a little extra sea salt for a punch. They were delicious and my dad always raved. He said he could see me opening up a bakery and calling it “CookDee’s”:) He is a major sweet tooth and to this day bakes frequently. He’s even tried his hand at some gluten-free baking since we have many family members who are now gluten-free.
Flash forward over 40 years and I still love a good cookie, but my body can’t handle all that gluten, dairy, sugar, and margarine. This version is a major upgrade and a true crowd-pleaser to bring to your next backyard bbq! Gluten, dairy, and refined sugar-free. It also includes a healthy dose of protein to keep you full and satisfied without too much refined sugar to leave you feeling the crash later on.
I’ve made the recipe with both almond and peanut butter. My kids prefer the peanut butter version, but I prefer almond butter. If you decide to go peanut butter you may need to add more or less almond milk to desired consistency. You can probably leave out all together if you use the almond butter.
PS-I also like my cookies gooey so you may need to add more cook time depending on your oven!
Cheers to your health! XDeeDee
Equipment
- 12 inch cast iron skillet
Ingredients
- 2 eggs
- 1 cup peanut butter
- 1 tbsp unsweetened almond milk more or less to desired consistency
- 1/2 cup coconut sugar
- 2 cup almond flour blanched
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup dark chocolate chips I like enjoy llife dairy free dark
Instructions
- Preheat oven to 350 and grease a 12 inch cast iron skillet with avocado or coconut oil.
- Mix up your egg, peanut butter, almond milk and coconut sugar until well combined.
- Add almond flour, baking powder and salt and stir together until combined. Fold in chocolate chips.
- Transfer cookie dough to skillet and flatten with hands until even.
- Bake for approximately 22 minutes, until edges are brown and center is mostly firm with toothpick. I tend to like mine gooey so I take out early:)
- Let cool for at least 10 minutes and then top with dairy-free ice cream, fruit, or eat plain! Enjoy!
Notes
Nutrition
