Growing up we would make cookies nearly every Sunday. Those are treasured memories I have with my mom and siblings, gathered around the kitchen counter mixing the soft dough and rolling it into balls with lots of extra cookie dough snitches! I’ve been working on “healthifying” this recipe for years now and have only just figured out the perfect texture and flavor! While ingredients like almond flour will never fully match that of all-purpose flour, this is the closest I’ve come to matching my mama’s cookies! The flavor and texture remind me so much of the cookies we made as kids! These cookies are gluten-free, refined sugar-free, and so delicious!
Mama Moon's Chocolate Chip Cookies (Healthified)
Ingredients
- ½ cup butter room temperature
- ¾ cup coconut sugar
- 1 egg
- ¼ tsp salt
- ½ tsp baking soda
- ¾ tsp cinnamon
- 1 tsp vanilla
- ½ cup chocolate chips I used Lily's semi-sweet
- 1¼ cups almond flour
- ¾ cup tapioca flour or ½ cup whole wheat flour
- 2 Tbsp coconut flour
Instructions
- Preheat the oven to 325.
- Cream the butter and sugar together.
- Add the egg and mix together.
- Add the salt, baking soda, cinnamon, and vanilla and mix well.
- Fold in the chocolate chips.
- Add the almond flour, tapioca flour, and coconut flour and stir until well mixed.
- Spoon the dough onto a parchment lined baking sheet and bake for 9 minutes.
- Leave the cookies on the baking sheet to cool for 10 minutes.
