Back when I was in the middle of my chocolate chip cookie frenzy (more to do with the technical and scientific side of cookies than eating them; it’s calmed down at the moment), I made up a recipe for these chocolate chip cookies made with almonds and they were a winner, as well as immediately becoming my Dad’s favourite chocolate chip cookies.
Not only are they my Dad’s favourite out of all the chocolate chip cookies I’ve made so far but also the preferred over all the rest. If I’m making any chocolate chip cookies, I have to make at least one batch of these ones as well for him.
I had written down the recipe, a prototype of sorts (sometimes I just write recipes, measurements and all, in much the same way as I’ll write a poem or start a story and they surprisingly often work) and it only needed a few tweaks after I’d made it as written.
These chocolate chip cookies are a soft cookie with a crisp outer edge and moist and chewy inside, oozing with melted chocolate chips. The olive oil and coconut oil play off each other, resulting in an intriguing flavour that can only be described as being at once fruity and buttery. The vanilla extract balances the two oils.
Raisins or currants would make an excellent substitute and would go really well with and compliment the flavours of the almonds, olive oil, and coconut oil in the cookie if chocolate chip cookies aren’t your thing or if you want to make these cookies SCD.
What do you like to make for your dad on Father’s Day? What’s your dad’s favourite food?
Dad’s Favourite Chocolate Chip Cookies, Grain-Free
Makes 8 to 1 dozen cookies on average
1 cup whole blanched almonds
¼ cup good olive oil (I use extra virgin)
2 tbsp. coconut oil
¼ cup honey
½ tsp. salt
¼ to ½ tsp. baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips (such as Enjoy Life brand)
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Grind the blanched almonds in a small food processor or food chopper until it’s a thick, stiff paste while gradually adding the olive oil. You’ll have about 3/4 cup of paste; this is not almond butter. You may have to turn off the machine and scrape down the sides of the bowl occasionally.
Transfer the almond paste to a bowl and mix with the coconut oil and egg. The dough will be smooth, thick, and sticky. One at a time, mixing between each addition, add honey, salt, baking soda, and vanilla. Gently stir in the chocolate chips.
Refrigerate the batter for 15 minutes. Plop a slightly heaping tablespoonful of batter per cookie on prepared sheet, spaced 1 inch apart. Bake for 15 to 20 minutes. Remove from oven and cool on sheet.