It‘s safe to say I’m DROOLING over this post. These cookies are without a doubt the BEST chocolate chip cookies I have EVER had. Ever. They are perfectly soft with just the right amount of chocolate and a subtle crunch on the outside. Once you have these once, you’ll never want another cookie again!
Will begs me to make these almost everyday. He loves to tell me he hasn’t had them in months, when his version of months must be a couple days! I make these for every social gathering and they are always a huge hit and never any left! This is probably one of my most popular recipes without a doubt. People ask me for this one all the time and now it’s time to share it with all of you as well!
I wish I could take credit for the whole thing but this recipe is not all mine. Gonna lay that out there right now. I got the base of this recipe from Kristin Cavallari - some of you may have heard of her.....where all my Laguna Beach and The Hills fans at?! Rather than knowing her for her time spent on reality TV, I highly advise you to pick up her cookbook because girl is kiiiiilling it. I love her version of these cookies of course, and I may be a little biased, but my version is obviiiii better! Hehe, kidding...No, but really. I add in additional flavors to make them extra extra delicious and in this case, less in not more!
Growing up I always liked a warm, soft cookie rather than a crunchy cookie. I don't really understand those people - not gonna lie. (If you are the crunchy cookie lover don't run away from this post though! Just leave them in the oven for a few extra minutes and they'll develop a nice crunchy edge!) When we were younger, my sister and I used to actually heat up our cookies in the microwave. My mom would buy Soft Batch Cookies, they came in this red packaging and were a big hit in our house. After dinner we would ask for "3 cookies melted please!" We would put them on a napkin and heat them up for a few seconds and sit at the kitchen table together to have our dessert. This sounds adorable right? So loving, sister time, so polite asking for our cookies melted please....There was nothing loving or polite about this moment! We had a sneaky little game going on and if you lost you were NOT happy! The goal here was to be the last one with a cookie left. We would hide them under the table and pretend to eat them so the other person thought it was safe to eat their last bite and then just as they finished it, the other person would pull out their cookie and throw it in the others face! Ugh, I hated losing that game....LOL! I always wanted to be the last one with a cookie! Still do!
These cookies have that same soft, gooey feeling that the Soft Batch Cookies did, yet SO MUCH BETTER! They have an almond butter base that leaves them with the perfect consistency and leaves you going back for another one! These cookies are gluten-free, but not dairy free. I use a grass-fed butter, but if you need a dairy-free recipe you could sub the grass fed butter a dairy free option!
What You'll Need:
- 1 stick of unsalted grass-fed butter, softened
- 1 cup of coconut sugar
- 1/2 cup of Justin's Vanilla Almond Butter (this can be subbed for plain almond butter but I love using the Vanilla for more flavor)
- 1 egg (I have not tried to sub a flax egg)
- 1 1/2 cups oat flour
- 3/4 tsp baking soda
- dash of pink Himalayan salt
- 1/2 cup dark chocolate chips (I use the Enjoy Life Brand - dairy, nut, and soy free)
Directions:
1. Preheat the oven to 350 degrees.
2. Using a handheld mixer, cream together the butter, sugar, and almond butter until fluffy. Add the egg and mix to combine.
3. In a separate bowl, mix the oat flour, baking soda, and salt with a spoon. Add the dry ingredients to the wet ingredients and mix well. Spoon tablespoon-sized balls onto either a prepared baking sheet or a pizza stone*. Bake for 10-12 minutes, or until they start to turn golden brown.
4. Enjoy! Try not to eat them all in one day....
*TIP - I bake all my cookies on a pizza stone rather than on baking sheets. Personally, I think it bakes a better cookie. It doesn't burn the bottom and allows the cookie to maintain that soft feel that I always aim for! If you do decide to cook them on a pizza stone, after removing them from the oven, allow the cookies continue to bake on the stone for about 5 minutes before taking them off.
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