These cookies are the cat's pajamas. (I've just been waiting to use that phrase since I saw this)
I even tucked them into my bag and brought them to church with me on Sunday so I could let my sister-in-law and mother-in-law have a taste. They're thin, flat, and salty, studded with miniature semi-sweet chocolate, and vast. Hence the king-size name I gave them. I was only able to fit 6 cookies per pan. The nuts and coconut sugar give them a subtle toasty toffee flavor. Tender and soft at 10 minutes baking time-- perfectly crisp and chewy (and reminiscent of a chocolate teddy graham) at 12 minutes. You decide how you like them. I'd try both. I'll have time to play with the baking time, because I'm holding onto this recipe forever.
These cookies are lightly adapted from Shanna & Tim's, which are based on the cherry almond chocolate chip cookies from Not Without Salt. It keeps making it's way around, so you know it's a recipe worth trying. **If gluten-free baking were no object, I would still pick to bake these above all my other chocolate chip recipes. Whoa.
King-Size Chocolate Chip Cookies
(made with toasted almond meal! gluten and dairy free.)
1/2 cup coconut oil (or melted butter)
3/4 cup coconut sugar or 1/3 cup honey
1 teaspoon cocoa powder
1 teaspoon vanilla
1 cup almond meal**, toasted (350 degrees for 10-15 minutes, or until lightly golden)
1/4 cup rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips (I used Enjoy Life brand)
*Original recipe calls for 1 T. ground flax seeds + 1/4 cup water instead of 1 egg.
**I pulsed almonds in my food processor until they were very fine to make the almond meal. I had salted my almonds a little bit before pulsing them, so that made my cookies a little saltier than normal. Which I liked.
Pre-heat oven to 350 degrees. Toast almond meal. In a small bowl, cream the melted coconut oil (or melted butter) and sugar until smooth and light in color. Stir in the cocoa powder, egg, and vanilla until well combined. In a separate bowl, sift together the toasted almond meal, rice flour, baking soda, and salt. Add this to the wet ingredients and just before the mixture all comes together, add the chocolate chips. Stir until well combined.
Place spoonfuls of dough on a cookie sheet lined with 2 sheets of parchment paper. Leave 2 to 3 inches of space around each cookie because- watch out! They spread. Seriously. My first batch turned out giant, each cookie was bigger than my hand. Pictured here is the second batch, where I scaled back a bit. 6 cookies per baking sheet was perfect for me. Bake at 350 for 10 minutes (if you like soft cookies) or 12-15 minutes (if you like crisp cookies), or until just golden around the edges and center is still unset. Cool for a minute, and eat a couple of them warm.
These big slabs of cookie are my little Christmas gift to myself and to you! When you have a minute- go grab that pretty apron that you never wear, turn on some carols, and get baking. Eat at least 3!