Up until four months ago I didn’t like chocolate. I know, I know, I’m soooo weird. Then one day out of the blue, after an afternoon of elk hunting, I wanted brownies. So I made some, thinking I was crazy, but I actually really liked them! And ever since I have been enjoying my newfound love (ok, obsession) of chocolate, especially brownies. I blame the elk hunting.
That’s where these cookie come in. Simple, and quick, chocolate-y, and oh so delicious! My family devoured them so fast I hardly had time to take any pictures! The gelatin might seem odd, but its purpose is to lend that soft, tender middle, while creating a nice crisp edge. You will have a hard time getting that crisp edge without the gelatin, so trust me on this one, ok?
Grain Free Chocolate Chip Cookies
2 1/2 c Almond flour find here
1/2 c arrowroot powder find here
1 t baking soda
1/2 t salt
1/2 c coconut oil or melted butter
1/2 c maple syrup or honey
2 t vanilla
1 T gelatin
2 T hot water
1 c Enjoy Life chocolate chips or brand of your choice
Mix the almond flour, arrowroot, soda, and salt in a bowl. Set aside. Wisk the eggs, maple syrup, oil, and vanilla together. Bring some water almost to a simmer. Combine the gelatin with the two tablespoons of hot water and whisk together. Add to the wet mixture. Pour the wet mixture into the dry and mix until combined. Add the chocolate chips. Chill in the fridge for about 15 minutes while the oven is preheating to 375. Drop by spoonful’s onto a parchment lined cookie sheet or stone, about an inch apart. Bake for 10 – 12 minutes. Cool on a wire rack and enjoy!