Best Ever Chocolate Chip Cookies

These cookies are the closest to the real thing that I've had. Perfect texture for a soft chocolate chip cookie! 

Chocolate Chip Cookies

The Roasted Root

1/2 C coconut oil or UNSALTED butter

1/3 C coconut sugar

1 large egg

1 tsp vanilla

1 2/3 C fine almond flour

1/2 tsp baking soda

1/2 tsp salt (scant)

1 C sugar-free chocolate chips (Bake Believe are yummy, though Stevia sweetened. Hu also has some that are just sweetened with coconut sugar)

1. Add coconut oil and coconut sugar to a stand mixer or use an electric hand mixer. Beat until combined and fluffy.

2. Scrape sides and beat in egg and vanilla.Scrape sides again.

3. Add the rest of the ingredients except the chocolate chips. Beat on high until fully incorporated. Stir in the chocolate chips.Scrape the sides to make sure it's all mixed together. 

4. Refrigerate dough for at least 2 hours or overnight. 

5. Preheat oven to 350, and prepare a baking sheet with parchment paper. 

6. To make giant cookies, measure out 1/3 C of dough in a ball and place on the sheet. Otherwise measure out regular sized balls. Leave room for spreading during baking. 

7. Bake for 11-15 minutes for giant cookies. Less time for chewy cookies, more time for crispier cookies. If making them smaller, check them at the lesser time. 

8. Remove from oven and allow them to cool for a few minutes at least before removing from the sheet. They'll be quite delicate for a bit out of the oven.