julia caban: Chocolate Chip Cookies like "Cappello's" (gluten-free, dairy-free, paleo recipe)

Sunday, December 31, 2017

Chocolate Chip Cookies like "Cappello's" (gluten-free, dairy-free, paleo recipe) | Cookie Dough

Delicious, rich and buttery gluten-free/grain-free, dairy-free and paleo chocolate chip cookies which tastes just like "Cappello's Chocolate Chip Cookie Dough". They're chewy on the inside and crispy on the outside.

I've tried several different recipes but none of them were as good as this one! These cookies are magical! They tastes exactly like regular cookies, but never cause me a stomachache. These cookies reminds me of my favorite Capello's cookies.

INGREDIENTS

3 tbsp of ghee (solid, not melted) | swap for palm shortening for vegan version

½ cup coconut sugar

¼ cup full fat coconut milk

2 tsp vanilla extract

2 cups almond flour

½ tsp baking soda

½ tsp sea salt

½ cup dark chocolate chips (you can use raisins instead)

*½ cup pecans (optionally)

INSTRUCTIONS

1. Preheat oven to 375 degrees F or 190 degrees C.

2. Place the ghee, coconut sugar, coconut milk and vanilla extract in a mixing bowl. Mix it well.

3. Add the dry ingredients and mix until well combined. Add the chocolate chips or raisins and pecans.

4. Line a baking sheet with parchment paper. Place 1 tablespoon worth of dough about 2 inches apart. If you like softer, gooier cookies leave them as is. If you prefer crunchy cookies, flatten them slightly with parchment paper or using your hands. Cook for 15 minutes or until they turn golden brown.

Too many cookies or wanna save some for later? Place the dough onto a sheet of parchment paper or plastic wrap and form a log with your hands. Wrap tightly and place in the freezer (will last for months) or fridge (should last about 2 weeks). You can also keep the dough in a glass container in the fridge up to two weeks.

Take out the dough from the freezer for at least 30 min before baking. Unwrap the dough and cut into 1/2" thick slices.