If there are two things you should absolutely know about me, they are that I love baking, and I love chocolate. Ok, there are more important things to know about me, but those are still pretty big ones.
I consider my kitchen my happy place. I love cooking, baking, and eating. Being in the kitchen relieves stress, and lets me release some creative energy.
However, I don't always have the ingredients a recipe calls for, and my penny-pinching ways don't always allow for a quick trip to the store for a dozen eggs and a bottle of honey. So, I search for alternatives. Sometimes they work, other times they don't. This recipe was one that did work...thank goodness.
The original recipe is from Against All Grain. I didn't have eggs or honey, and I had less than a cup's worth of ground coffee. Oh, and I only had one 72% dark chocolate bar from Trader Joe's. Thus, mocha chip cookies.
- ¼ cup palm shortening, ghee, or grass-fed butter (I used butter)
- ¼ cup coconut palm sugar
- 2 tablespoons honey (I just used an additional 2 TBish of coconut sugar)
- 1 large egg, room temperature (I made a flax gel... 1TB ground flax seed mixed with 3TB water. Let it sit for 10 minutes)
- 2 teaspoons vanilla
- 1½ cups blanched almond flour (I had almond meal)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt (I don't ever measure my salt...I just did a few twists on my grinder!)
- ¼ cup dark chocolate pieces (I just chopped up my dark chocolate bar)
- ¼ cup Enjoy Life chocolate chips (Didn't have this. Also didn't miss them!)
I also added: a sprinkle of cinnamon, a tsp of coffee grounds
- Preheat oven to 350 degrees F.
- In a food processor, cream the butter, coconut sugar, flax gel, and vanilla for about 15 seconds until smooth and fluffy.
- Add the almond flour, coconut flour, baking soda, salt, cinnamon, and coffee grounds and mix again until well-combined, stopping to scrap the sides of the bowl as needed.
- Stir in the chocolate chips/chunks by hand.
- Place dough on a cookie sheet lined with parchment, flatten them a bit-- they aren't going to rise or spread much.
- Bake for 9-12 minutes, until they don't look under-baked...duh.
- Transfer cookies (still on parchment!) to a wire cooling rack.
- Enjoy! :)