Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies came about because one of my favorite bakeries was sold out of theirs! Bakeri in Brooklyn has amazing rosemary chocolate chip cookies but it’s been hit or miss lately. And on the bright side, I made these using healthier ingredients!

INGREDIENTS

Almond Flour (2 cups)
Gluten Free All Purpose Flour (2 tbsp)
Date Sugar (1/2 cup)
Baking Soda (1 tsp)
Cinnamon (1/2 tsp)
Eggs (1 full, 1 yolk)
Butter (1/2 stick, grass fed)
Coconut Oil (2 tbsp)
Dark Chocolate Chips (1/4 cup)
Fresh Rosemary (optional, 2 sprigs)

INSTRUCTIONS

1. Preheat oven to 350F, line baking pan with parchment paper.
2. Warm up butter and coconut oil together and add in the fresh rosemary (rub between fingers before adding to release oils).
3. Mix the eggs and add in sugar and mix well.
4. Add the egg/sugar mixture to flours and then add in the melted butter/coconut oil mix.
5. Add baking soda and cinnamon and mix well.
6. Fold in chocolate chips.
7. Put dough in fridge for 10 minutes.
8. Form out balls and flatten in hand. While you are doing this- take out the rosemary. You don’t want to bake the cookies with it in there.
9. Bake for 12 minutes.
10. Enjoy these chewy chocolate chip cookies!