I love to bake. It’s something I have been privileged to do with generations of my family. Great granny made the most amazing pies, flaky light pastry on cinnamon spiced apple pies, airy tart lemon meringue pie (which I have paleo-ized), and gooey sweet butter tarts, the kind that can melt ice cream with their sheer delicious aroma. My granny made gum drop cookies that would stick in your teeth, being more gum drop than cookie dough, and send you on a sugar rush. My grandmother made decadent layered cakes, black forest with dark chocolate, fresh cherries and stiff whipped cream in layers with shaved chocolate. I am drooling…
My mom made the best chocolate chip cookies. We always had them in the house, she made dozens of cookies every week, feeding not just my brother and I, but all the neighborhood kids. Whenever I feel down, have a bad day, or get lonely, pulling out my mixing bowl and a cookie sheet is cathartic. Before I know it, I have forgotten my 1st world problems and frustrations. With the aroma of fresh baking cookies filling the air, everything is right in the world, if only for a minute. My mom doesn’t bake much anymore: many people living in their retirement community are plagued with cancer, diabetes, colitis, arthritis, dementia, (and others). She feels guilty contributing to their ailments with processed sugar and white flour. I don’t bake as often myself for many of the same reasons; I don’t want to kill my co-workers with blood sugar spikes and anxiety. But generations of using baking as therapy, I have a need to fire up the oven and create. Here it is, my mom’s cookie recipe in a version that is grain-free, and I can feel good about sharing it with people I love. Paleo chocolate chip cookies!
- 2 tbsp coconut milk
- ¾ cup butter or ghee
- 1 cup date sugar
- 2 eggs
- ⅔ cup coconut flour
- ¾ tsp baking soda
- ¼ tsp salt
- 2 cups chocolate chips (read your ingredients and use what you are comfortable with: non-soy, dairy-free, dark chocolate, etc)
- Cream coconut milk, butter or ghee, date sugar and eggs together.
- In another bowl, sift together coconut flour, baking soda and salt.
- Add to wet ingredients, mix well.
- Add chocolate chips and mix.
- Refrigerate for 20 min or so while you pre-heat the oven.
- Heat oven to 375 F.
- Spoon dough onto a cookie sheet.
- Bake 8-10 min, allow to cool slightly and then transfer to a rack to cool.
Being shared at Allergy Free Wednesdays and Natural Family Friday.