Today was National Chocolate Chip Cookie Day! Well then....

Cookies? What is your favorite type of cookie? Snickerdoodle? Oatmeal Raisin? Truth be told, I bet that Chocolate Chip Cookies are the MOST popular hence the reason they have their own day! And as soon as I heard today was the day...I put it out there that I was BAKING tonight!

And after a rough morning as Mom, I was ready to channel the Mrs. Cleaver in me and bake for my family. In many ways it proves to be therapeutic for me and I think it ministers to the hearts and tummies of the kids too.

This is not a recipe that I can call my own, in fact I owe it all to Kristin Carter for introducing me to it. The other day, she actually told me that she thinks she has the recipe memorized...love that kind of honesty! We are women after all and women love chocolate! These cookies are YUMMY...I especially like the mini Enjoy Life chocolate chips because there seems to me oodles of chocolate in every bite (yes, I said oodles). You can also reduce the chocolate chips by 1/4 cup and replace with shredded coconut or chopped nuts.

Ingredients

• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Pure Vanilla Extract
• 1 1/2 cup  Semisweet Chocolate Chips
• 1/2 cup  Coconut Oil, Organic, unrefined
• 1/2 cup  Maple Syrup, Grade B
• 2 whole  Eggs, Pastured
• 3 cup Blanched Almond Flour

 

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 375°F.
2. In a medium-sized mixing bowl combine dry ingredients.
3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
4. Pour wet ingredients into dry and beat with hand mixer until combined.
5. Melt coconut oil, pour into batter, and continue to blend until combined.
6. Stir in chocolate chips.
7. On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
8. Bake for 15 minutes.
9. Let cool and serve