Growing up, I loved making cookies with my mom. We made all different kinds. One of my favorite was a really thin, buttery, crunchy on the bottom a tiny bit chewy in the middle, chocolate chip cookie. I finally made one that reminded me of my childhood favorite! It has all those great characteristics that I loved growing up, but this time without any refined sugar or wheat. If you can do grass fed butter, and love thin cookies. This is the recipe for you.
1/2 c grass fed butter room temperature (I use Kerrygold)
1 c coconut sugar
1 tsp vanilla
1/2 tsp cream of tarter
1/2 tsp baking soda
1 1/2 c almond flour (I like Honeyville)
2 T coconut flour
1 c chocolate chips
Heat oven to 350 F
Using a hand held mixer beat together the butter and sugar. Add the egg and vanilla and beat once again. After they are all incorporated add the other dry ingredients and mix well. Finally stir in the chocolate chips.
I use a small cookie scoop on a silicon (or parchment paper) lined cookie sheet and space the cookies 3 inches apart, since the dough spreads a lot! Bake for 10 -11 min. Let cool slightly on the cookie sheet before transferring to a cooling rack. They taste the best the day are made, but are still yummy a few days later, they just loose their crunch and get a bit more chewy.
Another way to enjoy them is turning them into an ice cream sandwich.