I was in the children section at a bookstore with my friend Tina. We were recalling some of our favorite childhood books. I pulled out Cloudy with a Chance of Meatballs with nostalgic fondness. I remember thinking how amazing it would be if meatballs fell from the sky, and as a child I daydreamed about it. Then, there was Stone Soup, another favorite with ingredients like carrots, beef, potatoes & barley. I never had barley at that time, but it sounded wonderful. As I continued to pull out books there was a common theme Tina pointed out…FOOD. She said, “Kamille, you’ve always been a foodie.”
Never gave it much thought, but I guess she’s right. I still have my first cookbook from age 7, Mickey Mouse Cookbook with little notes inside. One of my favorite treats is checking out cookbooks from the library. When Tayers was born, I seriously had at least 10 cookbooks from the library (you know to read while nursing, etc). And what is it with the fascination with Food magazines. How many recipes does one truly need for Chocolate Cake, brownies, or apple pie? And if you look through my recipes you’ll see that I have three different chocolate chip cookie recipes available. So you might wonder why I’m offering you another one. Well, I haven’t done much baking lately and I’ve been trying to eliminate wheat flour from our diet; however, I wanted to make a special New Year’s Day treat, which could be made fairly quickly. I adapted my Superlative Chocolate Chip Cookie recipe with this one to make it a paleofied version. As Ben said after eating one, “these are good and not just Paleo good,” meaning they don’t taste like they’re a second rate version.
A Year Ago: Quicky Sticky Biscuits
Gluten-Free Chocolate Chip Cookies (printable recipe)
I love my Superlative Chocolate Chip Cookies and these ones are even more moist, and possibly better. This is the first time I have used coconut sugar. It didn’t make the cookies taste like coconut either.
3 1/3 cups (8 3/4 ounces) almond flour
1 tsp baking soda
10 Tb unsalted butter
1 cup coconut sugar
1 tsp Celtic sea salt
2 tsp pure vanilla extract
1 egg yolk
4 ounces Valhrona chocolate (82% cacao), chopped into small pieces
1/2 cup chopped pecans
Vanilla sea salt, or flaked sea salt
Directions: Preheat oven to 350. Line baking sheet with parchment paper & set aside. Measure almond flour & baking soda in a medium bowl and set aside.
On medium heat, melt 8 Tb of butter in a pan, constantly swirling until the butter is browned and smells like yummy toasted nuts (about 3 -4 minutes). Pour the melted butter into a metal bowl, while trying to leave the bits in the pan. Add the remainder 2 Tb of butter to melted butter and stir till it’s all melted. Add the sugar, vanilla & salt and thoroughly combine. Add the egg & egg yolk and mix for 30 seconds then allow it to rest for 1 minute. Continue to mix for 30 seconds again, then rest for 1 minute and repeat one more time.
Add the almond flour & baking soda to the wet mixture and stir to combine. Add in the chopped chocolate & pecans and mix throughout. Place 2 Tb of dough onto the parchment paper, spaced 2 inches apart. Sprinkle vanilla salt or flaked sea salt on top of dough. Bake for 12 minutes. Let cool completely on pan and then remove.