Gigantic Chocolate Chip Cookie

     Last night I experimented with a huge chocolate chip cookie and it was a success! I used the recipe from: http://www.simplyvintagegirl.com/blog/index.php/2012/07/10/chocolate-chip-cookie-squares-gluten-free-grain-free-dairy-free/ and substituted chia eggs for chicken eggs to take this gluten-free, grain-free, dairy-free recipe to the next level: vegan. I have made multiple recipes that call for coconut sugar, but have substituted honey or maple syrup for it as I try to abstain from sugar as much as possible and use natural sweeteners instead. Last night the only thing I wanted to alter in the recipe was the eggs so I gave coconut sugar a shot and later did some research. Coconut sugar, also known as palm sugar is low on the glycemic index and has some other surprisingly beneficial properties. Made from the flowers of the coconut tree, coconut sugar is rich in various vitamins and minerals, especially potassium. Keep in mind, I’m not saying coconut sugar is a health food by any means, but it is an excellent alternative to white refined sugar.

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Gigantic Chocolate Chip Cookie:

  • 2 ½ cups almond flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup coconut oil, melted
  • 2 chia eggs
  • 1 tablespoon honey
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla
  • 1 cup Enjoy Life (dairy-free) chocolate chips

Directions:

Combine 6 tbsps water and 2 tsps ground chia seeds in small bowl (or mug) and let sit for 15 minutes. Meanwhile, combine dry ingredients (almond flour, salt, baking soda, and coconut sugar) in a large bowl. In a medium sized bowl, combine wet ingredients (melted coconut oil, vanilla, honey, and chia eggs. Once the chia eggs are ready, add to the wet ingredients and pour the wet ingredients into the dry and mix with wooden spoon or spatula until thoroughly combined. Stir in the chocolate chips. Place dough on parchment paper on top of a baking sheet. Form dough with your hands into a rectangle, distributing evenly. Bake at 350°F for about 20 minutes, until golden brown. Let the cookie cool for about 15 minutes and cut into squares.

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