Last Friday I decided I wasn’t going to make dinner. Instead, I called hubs and asked him to pick up some takeout on his way home from work. I skipped making dinner so I could make cookies with Tee instead. Responsible? Maybe not. But it was a lot of fun, and we needed to do something special, jut the two of us. Once Kay went down for her nap, I pulled out the cookie sheets and preheated the oven.
I scoured the interwebs for a cookie recipe that everybody could eat. You know the drill, no gluten and no dairy. But if we’re going to have cookies, they need to taste like cookies. Good news! I found them over at Meaningful Eats.
I made the recipe pretty much as written, but I decided to use pecans for these cookies because their rich sweetness just seems to go better with chocolate chips. Tee put on her pink owl apron and pulled out the mixing bowl. I used a hand mixer to cream the butter, coconut oil, and brown sugar together, then Tee got to crack the eggs (only one piece of eggshell to fish out!) and add the other dry ingredients. Almond flour can be lumpy, especially if you store it in the freezer like I do, so I made extra sure that all the lumps were broken up and mixed in well before Tee dumped in the dairy-free chocolate chips and toasted pecan pieces.
The dough is pretty wet and sticky, so I found it easiest to just drop each tablespoonful of dough on the parchment paper. These spread a lot, so make sure you leave enough space between your cookies. I slid the sheets into the oven, and we read some Winnie the Witch while we waited impatiently for the cookies to cook. It’s been a long time since the smell of baking cookies has filled this house, and oh did it ever smell good!
Once they were done, we managed to wait a whole five minutes before eating two cookies apiece. Before dinner! I think this was a pretty special afternoon for Tee, and I know I enjoyed playing hooky from our regular meal plan.
The whole family was impressed. These cookies really, truly didn’t taste like a gluten-free substitute. They were crispy on the edges and soft and crumbly in the middle – divine! It was really hard not to eat them all after the kids went to bed. The next day they were a bit chewier, but still delicious.
- 1/2 cup butter, softened
- 1/4 cup coconut oil, melted
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 cups almond flour
- 1 cup mini chocolate chips
- 3/4 cup toasted pecan pieces
- Grease small skillet with a touch of coconut oil and heat over medium.
- Once hot, add pecan pieces and stir frequently to toast evenly, about 5 minutes.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Cream butter, coconut oil, and brown sugar together in a medium mixing bowl or stand mixer.
- Mix in eggs, vanilla extract, baking soda, and salt.
- Slowly add and mix in almond flour.
- Once all ingredients are well mixed, gently fold in chocolate chips and toasted pecans.
- Drop tablespoonfuls of dough, well spaced (at least 3 inches apart) on the cookie sheet.
- Bake for 12-14 minutes or until edges are golden brown.
- Allow cookies to cool for a few minutes before transferring from cookie sheet.