Let me start by saying that life is crazy. I’ve been absent from blogging for the past couple months but sometimes taking a break is good. While I’ve still been working towards living holistic and constantly looking for ways to improve, I just felt less of an urge to share my experiences with others. I tend to go through phases where I feel the need to keep things to myself and it takes me a while to get back into blogging and sharing things with others. It took a few people asking for recipes and for me to post more to finally get back into it, but here we are.
I’ve always experimented with my diet and am constantly researching and trying new things to see what works best for me. I’ve been vegetarian, vegan, dairy free, counted macros, you name it. People ask me why I stopped being vegan, and the real answer is, I just didn’t feel 100 percent. Yes, I understand that being vegan is great for the environment and an extremely healthy and clean diet (if you do it right), but gluten has always been an issue for me. While I was vegan I was consuming a lot of fruits and vegetables, but also a lot more gluten containing products. My gluten sensitivity is something I can live with, but I’d rather not feel bloated and have stomach pains for hours after eating. So as you can guess, recently I decided to go gluten free. It’s amazing how almost instantly after I made the change, my digestive issues went away.
I don’t want to make this post too long, so we will get to the point. As with any new diet comes new recipes and experimentation. I won’t lie it’s pretty difficult becoming gluten free and having to give up many things you used to love to eat. One day I was craving cookies but didn’t feel like buying any store bought gluten free cookies. I wanted homemade chocolate chip cookies. After a few tries, I came up with these amazing gluten free and grain free chocolate chip cookies. They are so soft, chewy, and delicious. Honestly I would pick these over standard chocolate chip cookies any day because they are so. damn. good.
- 2 tablespoons coconut oil
- 3 tablespoon pure maple syrup
- 1 large egg (or 1 flax egg if you want to make these vegan)
- 1 teaspoon pure vanilla extract
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chunks (I used Enjoy Life Chocolate Chunks that are vegan and gluten free)
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
- Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly.
- Bake until set and the edges are golden brown, about 10 minutes. Remove from oven and let cool for about 5 minutes.
- Cookies keep well in an airtight container at room temperature or in the refridgerator for up to 5 days.