Best Chocolate Chip Cookies I’ve Ever Had

Yesterday I went to make my handy chocolate chip cookies recipe when I discovered I didn’t have enough eggs. Since I’ll do most anything to avoid going to the grocery store, I dug up a new recipe to try I found on Pinterest.

Good thing I was short on eggs because… these were the best chocolate cookies I’ve ever had! They are perfectly fluffy and moist with all the yummyness that a chocolate chip cookie should have. I put these cookies to the ultimate test and brought them as the dessert to a dinner party that night. I was nervous at how everyone would like the cookies. I loved them, but I haven’t had a “real” cookie (with gluten & grains) in quite a long time, so I didn’t 100% trust my taste buds.

How did it go? They were all devoured within about 10 minutes, adults and teens alike loved them. I was paid the same compliment from one of the daughters, that “these are the best chocolate chip cookies I’ve ever had.” A gluten-free and grain-free was the best she’d ever had! Since all our cookies were eaten last night, we had to make more tonight. Yum!


  • 2 1/2 cups of almond flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 8 tablespoons of unsalted butter, melted
  • 1/2 cup of honey
  • 1 egg
  • 1 tablespoon of vanilla
  • 1 cup of chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Combine all the dry ingredients in a bowl and blend with a spoon.
  3. Add the wet ingredients and blend it well with a spoon.
  4. Drop about a tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 1/2 inches apart.
  5. Bake for 12 to 15 minutes, or until they are starting to brown around the edges.

–Recipe taken from


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