chewy chocolate chip grain-free cookies

today is may 14, 2014, and i am editing this recipe. if you previously grabbed this recipe, i suggest throwing out the old one and swapping it for the updated version. can't. stop. eating... ;)

cookies have always been my obsession. i can't get enough cookie dough, if i am stupid enough to make it, and like my cookies slightly under baked so they remain chewy long after they cool down. they are like lay's potato chips in that i can never have just one. or two. or ten. my near-famous recipe (full of wheat and sugar) is here, but for our health (and my waistline) we have mostly abandoned that delicious concoction for this new, grain-free variety.

chewy chocolate chip grain-free cookies

old recipe picture above, new recipe pictures below

1 C dates or raisins
1/2 C almond butter
1/3 C unsweetened vanilla almond milk or coconut milk
1 t vanilla
1/2 t baking soda
1 C blanched almond flour (again, i use anthony's almonds brand because it is the least expensive)
1/4 C mini chocolate chips

in a food processor, chop the dates/raisins and almond butter until smooth. add choice of milk, and flaxseed meal and process. add the baking soda and almond flour. i like to put the chocolate chips in the food processor, as well, but some people like to mix them in by hand. **note: if you make these cookies directly after making your almond butter (i mean, come on, the food processor is already dirty...) your chocolate chips will melt. you can always chill the dough and stir in more before baking or just roll with it. the result is delicious either way** do whichever method you prefer, then use a medium cookie scoop to place dough on a cookie sheet. these will not spread so you can place them 1"-2" apart without any problem. after all the scoops are on the sheet, smash the cookies down with the bottom of a cup (wet with water if dough begins to stick), fingers, or spatula. **note: taking out the flaxseed meal from the original recipe, i no longer smash these cookies**

bake for 10-15 minutes at 350. let them get a little golden before you take them out of the oven. allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. store in a container with lid or airtight bag.

as with nearly all paleo treats we have had, these are not the "real thing" but they are close enough to satisfy my craving in a healthy way. my husband even stated with amazement last night, "these are REALLY good!" i guess some of my attempts at treats have left him skeptical. ;)


occasionally i make this recipe with a few alterations. i add:
2 eggs
1/2 C coconut flour
1 t vanilla
1 t baking soda (instead of 1/2 t)
1/2 t kosher salt
and omit the flaxseed meal

the result is a little more cakey, but a little higher in protein. i prefer the original version, but like having the option to make it either way.