Big Giant GRAIN FREE Chocolate Chip Cookie
 
Prep time
Cook time
Total time
 
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What you need
Dry Ingredients
  • 3 & ¾ cup almond flour (I order mine from nuts.com; Bob's Red Mill works okay-ish, but it does not yield a cookie with the same texture due to its coarseness.)
  • ¼ cup coconut flour (I use this kind)
  • 1.5 tsp. baking soda
  • 1 tsp. sea salt (I use Redmond)
  • ¼ tsp. cinnamon (optional)
  • 1 cup chocolate chips (Enjoy Life brand is available in stores and is allergen-free)
Wet ingredients
  • ½ cup grade B maple syrup
  • 1 tsp. vanilla extract
  • 3 eggs
  • ½ cup palm shortening OR coconut oil, melted but not hot (I order both from Tropical Traditions)
  • 2 Tbs. full-fat coconut milk
What to do
  1. Preheat the oven to 325 degrees.
  2. In one bowl, combine the dry ingredients EXCEPT the chocolate chips. Mix well with a fork.
  3. In a separate bowl, combine the wet ingredients. Mix them together well. I used my favorite kitchen tool, my stick blender, to do that part because I'm lazy and don't like using my wrists too much.
  4. Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth.
  5. Add chocolate chips and stir them in. At this point, the dough should be thick and NOT pourable - you should be able to ball it up and lift the whole mess out of the bowl if you want to. If you can't, it may be due to a difference in almond flour processing (almond flour can vary brand-to-brand). Just add a few extra Tbs. almond flour until consistency is correct. Note, again, that Bob's Red Mill has a coarser texture than other almond flours, and this will change the consistency of the finished product. It will still be good - HELLO! it's warm, sweet chocolate goodness - but it won't look exactly as smooth as mine, and it will be more obvious that this isn't *technically* the "real thing."
  6. Push/Mush the mixture into the greased baking dish, smoothing it out with a spatula. (Make the center of the cookie a bit thinner than the edges. As in, mush it down.)
  7. "Tent" the edges of the giant cookie pie with aluminum foil. This will keep the almond flour/edges from burning as it bakes. To do this, I simply placed the pie plate on top of 2 long layers of foil, then folded the edges of the foil over the edges of the pie plate.
  8. Bake for 1 hour, checking (without opening the oven if possible until the last few checks) every 20 minutes. If a toothpick inserted in the center comes out clean, it's done. If not, an extra 10-15 minutes should do it. Then, remove from oven and allow it to cool. (That's important. Allow it to cool, or it will fall apart.)
  9. Enjoy. Preferably on your birthday, or use it to bribe large chimney-dwelling men in red velour suits. Or Ed Asner, because everyone knows he's the real Santa.
Recipe by Real Food Liz at https://realfoodliz.com/big-giant-paleo-chocolate-chip-cookie-grain-free-gluten-free/