Hi friends, I recently realized that there is a serious problem with my blog.
I don’t have a CHOCOLATE CHIP COOKIE RECIPE!!!
Sure I have cookie recipes, they even include chocolate chips. BUT they aren’t a good old, simple delicious chocolate chip cookie. I knew this needed to be fixed ASAP! I went for a soft over a crunchy chocolate chip cookie because those are my fave! And of course it had to be refined sugar free (coconut sugar), gluten free, easy to make, and well just down right tasty.
I am happy to say that these soft chocolate chip cookies checked all of those boxes, plus more! They are also grain free (almond flour + coconut flour), and dairy free (coconut oil instead of butter and dairy free chocolate chips, if you prefer). Yes, you probably could use butter if you want but I chose coconut oil for it’s amazing health benefits (healthy fats = healthy heart, skin, hair and nails).
Give me all of the soft chocolate chip cookies please!!!!
You may be worried that all the coconut oil + coconut sugar + coconut flour make the cookies taste coconut-y. Nope, not one bit. However, I do think the coconut oil adds a nice layer of extra sweetness that we don’t get from butter. Needless to say I’m a fan and totally hooked on these soft chocolate chip cookies!
These soft chocolate chip cookies are super easy to make and only need one bowl. They do require either a stand mixer or a hand mixer, which makes them even easier to make and gives them a nice fluffy texture. Less dishes FTW!
Plus it only takes about 10 minutes to mix up the dough. Unless you spend all of your time eating the cookie dough as you mix it. It’s okay, I get it, sometimes that’s the reason we bake right? To eat the dough and to make your house smell amazing. Sometimes the process of baking cookies is even better than the end result.
Come on, you know it’s true!
When I made my berry chocolate chip cookies I discovered that almond flour and a little coconut flour makes for a really great soft cookie that just melts in your mouth. I know almond flour can be a little bit on the pricey side but trust me, for these cookies it is well worth the splurge.
One of the best things in life is biting into a freshly baked soft chocolate chip cookie, don’t you agree?!
These soft chocolate chip cookies literally melt in your mouth, they are tender with slightly crispy edges when they are fresh out of the oven. The dough has a nice molasses-y flavor from that coconut sugar. And of course the best part are those melty, gooey dark chocolate chips in each bite that have been topped with a dusting of flaky sea salt. Becuase what did we even do before we put flaky sea salt on all of our cookies?!
Of course the flaky sea salt is optional, but come on, who doesn’t love that balance of salty and sweet?! It’s the little things in life that matter most, friends.
As you can see I made these soft chocolate chip cookies into jumbo ones because it just felt like it was meant to be. As much as I love to make things in smaller portion sizes for portion control let’s be real, who just eats one cookie? Not me, so why not make them jumbo?
If you do only eat one cookie at a time, you have the best willpower on earth – teach me your ways!
Okay if you really really want to you can make these cookies smaller, I won’t be mad. But sometimes we just all need a jumbo cookie in our lives. Especially on Mondays.
I hope you love these soft chocolate chip cookies as much as we do. They are perfect for whenever you need that freshly baked homey feel in your house, or for sharing with loved ones. OR just because there is no reason except for the obvious, a simple, uncomplicated soft chocolate chip cookie is needed in life.
- ½ cup coconut oil melted, warm but not super hot
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperatuure
- 1½ cups almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark chocolate chips (use dairy free for DF eaters)
- OptionalFlaky sea salt, for topping
- Preheat your oven to 350 degrees Fahrenheit. Grease a large baking sheet and set aside.
- Cream the wet ingredients : Use a hand mixer or a stand mixer on high to cream the coconut sugar and oil together until mostly creamy, about 3 minutes. Add the vanilla and egg and cream together until well combined.
- Add the dry ingredients: To the mixing bowl add half of the almond flour. Mix on low until mostly incorporated. Then add in the remainder of the almond flour along with the coconut flour, baking soda, and salt. Mix until well combined and it turns into a smooth dough. Fold the chocolate chips in using a spatula or your clean hands.
- Scoop cookie dough onto baking sheet: Use a ¼ cup* ice cream/cookie scoop to scoop to measure out the dough. Evenly place them some about 1 inch apart, they will spread out a little. You should have 7 large cookies. Use a spatula to slightly flatten the cookies, they will continue to spread out a little but they need a head start.
- Bake: Bake the cookies for 12 to 17 minutes or until they are golden on the edges and have puffed up and spread out. They will still look soft. Sprinkle with flaky sea salt (optional) and allow them to cool for 5 to 10 minutes on the cookie sheet before transferring to a cooling rack. They will firm up a little as they cool.
- Store: Once cooled store the cookies in an air tight container at room temperature for up to 4 days. Although, they are at their best when fresh from the oven. Still really good no matter what!
I doubled the recipe for the photos. Keep in mind you will get 7 large cookies for how the recipe is written. It is easy to double if you want, which isn't a bad thing!
Recipe heavily adapted from Pinch of Yum's The Best Soft Chocolate Chip Cookies and myBerry Chocolate Chip Cookies