Claire has been working on this extra special recipe for a while… a perfectly crispy, chocolate chip cookie. These cookies are a real treat, so enjoy!
Note: Ghee can be substituted for coconut oil ;). This recipe is grain free and paleo.
Crispy Chocolate Chip Cookies
1 cup cassava flour
½ cup almond flour
¼ cup arrowroot
1 cups maple sugar
½ cup date sugar
1 teaspoon himalayan pink salt
1 1/2 teaspoons baking soda
8 ounces cold ghee, cut into 1-inch chunks
1 ½ cups chocolate chips
1 large egg, straight from the fridge, well beaten
1 tablespoon vanilla extract
- Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the bowl of a food processor, combine dry ingredients. Process until well-combined; add cold ghee and pulse to form a dry and powdery mix. Add chocolate chips and pulse once or twice to combine. This mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.
- Add egg and vanilla and pulse until wet ingredients have been absorbed.
- Divide into about 30 portions with a 2-tablespoon scoop. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
- Arrange portions on a parchment-lined half-sheet pan, leaving about 2 or 3 inches between cookies to account for spread. Wet your fingertips and press balls of dough down into flat discs. Bake until thin and golden brown, with an even color from edge to center, about 9 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.