Updated: Jan 31
I've talked about this before on the Scrounge, but I'm not much of a baker. I've never loved baking because it's more of an exact science and when I cook I like to be creative and play around with different ingredients. I always talk myself out of making homemade chocolate chip cookies because I never have all of the ingredients at home, I never keep sugar or flour on hand and I also don't want to get the mixer out and then have to clean everything up, woof! I'm more about the quick, easy and healthy options. However, I do love me some freshly baked homemade CCC's (chocolate chip cookies!), who doesn't? With an iced cold glass of almond milk, yum!
As you can see this leaves me with quite the dilemma. If this resonates with you at all I have great news!! I've come up with my Scrounge CCC's that I can make quickly and easily with ingredients I almost always have on hand AND bonus, it doesn't include white sugar or flour! I've experimented making these cookies two different ways and they are delicious either way!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!You may end up creating something even better!
If you don't have maple syrup, try using honey, agave nectar or coconut sugar
If you don't have vanilla extract, try using almond extract or peppermint extract for a mint chip cookie
If you don't have almond flour, try using oat flour
If you don't have egg, try using Greek yogurt, applesauce or pumpkin puree.
Feel free to be creative and add nuts or chocolate chips to your cookies and/or lemon zest or sea salt on top.
I n g r e d i e n t s
2 tbsp Ghee, butter or coconut oil
3 tbsp Pure maple syrup
1 tsp Vanilla extract
2 cup Almond flour
1/2 tsp Baking soda
1/4 tsp Fine-grain sea salt
1/2 cup Dark chocolate chips or whatever chocolate chips you have
1/4 cup Sliced almonds (optional)
D i r e c t i o n s
Preheat oven to 375˚F and line baking sheet with parchment paper.
Add coconut oil, ghee or butter and maple syrup to a large bowl. If the coconut oil is very hard, microwave for a few seconds until soft but not melted. Whisk together until the syrup and oil or butter are mixed together.
Add the egg and vanilla and whisk together until combined.
In a medium bowl, stir together all of the dry ingredients, almond flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together.
Mix in chocolate chips and sliced almonds.
Scoop one tablespoon balls onto the cookie sheet and top each with a few additional chocolate chips if desired, you can never have too much chocolate!
Bake for 8-9 minutes until edges are golden brown.
I like to top mine with a tiny bit of sea salt after they come out of the oven as well, this is totally optional, but recommended and delicious!
Cookies will keep for 4-5 days in the fridge.