Chocolate Chip Cookies

One thing that I've never really been able to replace in my sugar-free diet is chocolate chip cookies. You just can't mimic them with really great results. Lately, though, Kendall has been on a chocolate chip cookie kick. That's what he always says he wants and yearns for... 

So for Father's Day I was determined to find a recipe that I could eat, too. True, I considered making him the regular chocolate chip cookies that we all know and love, but then I realized I have almost none of the ingredients. Seriously--I only have the salt, baking powder or whatever, and vanilla. 

I attempted a recipe that turned out like little rock biscuits. With a little strawberry jam spread on top they weren't so bad...but it wasn't long before they turned into rocks. I was ready to give up...

But lo and behold--right when I was in my greatest need, Oh She Glows pulled through. The very post on that very day was one of chocolate chip cookies with no sugar, no gluten, no eggs, and no butter or shortening. And they are delicious! They passed the Kendall test, so they are a win. :)

I used her homemade chocolate chip recipe for my chocolate chips instead of breaking up chocolate bars. 

Look at that, you CAN have your cake and eat it, too!

Chocolate Chip Cookies

Adapted from Oh She Glows

1/2 C smooth almond butter
1/4 C plus 3 T agave
3 T coconut oil, softened but not hot
1/2 tsp vanilla
1/2 C rolled oats
1/4 C plus 2 T oat flour
1/4 C arrowroot flour/starch (I used cornstarch with good results)
1/4 C almond flour
1/2 tsp baking soda
1/2 tsp salt
1 recipe chocolate chips (see below)

1. Prepare the chocolate chips (see below)

2. Preheat the oven to 350° and line a baking sheet with parchment paper.
3. In a large bowl, stir together the wet ingredients until completely smooth.
4. Stir the dry ingredients into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
5. Stir most of the chocolate chips into the batter.
6. Spoon dough onto prepared cookie sheet--far apart, as they spread a lot while baking.
7. Press the remaining chocolate chips onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
8. Bake for 8 to 10 minutes, until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes. These will not be thick chocolate chip cookies.
9. Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. Storing these in the fridge (if you have any left) is a great idea, and that will firm them up even more)

Sugar-free Chocolate Chips

Adapted from Oh She Glows

2 T coconut oil
1 C cocoa powder
4 T agave
2 tsp vanilla

1. Mix all chocolate chip ingredients together in a medium sized bowl. 

2. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes. Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.
3. When chocolate is frozen, cut into chips. I used a pizza cutter, but you can use whatever...