Almond Flour Chocolate Chip Cookies

YUM!

Sometimes you need a cookie. A really good cookie.

A chocolate chip cookie.

I know I have other chocolate chip cookie recipes, but I wanted one that felt foolproof and decadent but without being too unhealthy.

I landed on the New York Times Cooking app recipe for their GF Chocolate Chip cookies, and then I played with the recipe until I ended up with something that felt like my own. 

Subtly spiced and packed with goodness from the ghee and the almond flour, this recipe is sure to be a hit in your house as it was in mine. 

Why This Recipe is Good for Us (or at least as good as a cookie can be):

Almond Flour:

Nutrient-Rich: Almond flour is rich in nutrients such as healthy fats, protein, fiber, vitamins, and minerals. This nutrient profile aligns with Ayurvedic principles of providing wholesome, balanced nourishment to the body.

Grounding Nature: Almonds have a grounding quality, which is beneficial for individuals with a predominance of Vata dosha. This grounding effect helps to stabilize the mind and body.

Sattvic Nature: Almonds are considered sattvic, promoting clarity and purity of mind. This aligns with Ayurvedic principles of choosing foods that contribute to mental clarity and spiritual well-being.

Ghee: 

Agni (Digestive Fire) Enhancement: Ghee is thought to kindle agni, the digestive fire. A robust digestive fire is crucial in Ayurveda as it ensures efficient digestion and absorption of nutrients while eliminating waste effectively.

Nutrient Absorption: Ghee aids in the absorption of fat-soluble vitamins (A, D, E, and K) and other nutrients. This aligns with Ayurvedic principles of promoting optimal nutrient assimilation for overall health.

Enhancing Ojas: Ojas is the subtle essence of all the bodily tissues that enhances immunity and vitality. Ghee is said to nourish ojas, contributing to the strength and resilience of the individual.

Almond Flour Chocolate Chip Cookies

Makes 2 Dozen

2 ¾ cup finely ground almond flour

¾ tsp salt

½ tsp baking soda

1 tsp cinnamon

½ tsp black pepper

¼ tsp cloves

¼ tsp nutmeg

½ cup and 2 tbsp ghee, warmed (you could sub coconut oil)

¾ cup coconut sugar

1 large egg

2 tsp vanilla extract

1 cup best quality chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt, spices, and baking soda to combine.

Using a mixer fitted with the paddle attachment, cream the ghee and coconut sugar on medium speed until very light and fluffy, 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.

Add the chocolate and gently mix to incorporate it. Use a 2 tbsp scoop to scoop cookies onto prepared baking pans, use a silicone spatula to press cookies lightly.

Bake for 10-13 minutes or until the cookies begin to turn golden brown. Allow to cool on the cookie sheets. Store in an airtight container and enjoy!