Chocolate Chip Cookies

Serving | 24 cookies

Ingredients:

• 2 eggs

• 1 cup ghee or butter, room temperature (soft, not melted)

• Splash of vanilla extract

• 1 ½ cups coconut sugar

• 2 ¼ cups all-purpose flour (grain-free variation: 2 cups almond flour + 2 ½ cups tapioca flour)

• 1 teaspoon baking soda

• 1 teaspoon salt

• Chocolate chips

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Combine wet ingredients in a mixing bowl with coconut sugar, then add dry ingredients and mix. Fold in four heaping handfuls of chocolate chips.

3. Drop cookie dough batter into jumbo size cookies, two large cookie scoops each, on a baking sheet.

4. Bake for 11-15 minutes, depending on size and doneness preference. Remove from the oven and let cool completely.

   Notes: Our preferred variation is using butter, all-purpose flour or 1:1 gluten free all-purpose flour (King Arthur), and dark chocolate chips (Hu or Bake Believe). We like a slightly underdone cookie (11 minute bake). You may need to give the tray a few hard taps after baking to slightly flatten cookie. If your first batch of cookies spreads too thin, try chilling the dough in the fridge before rolling it into balls. Sandwich two cookies between ice cream and roll the outer edge in sprinkles or more chocolate chips for a fun treat.

You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.

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