10 July 2012
Years ago, Mum would make cookies from the recipe on the back of Toll House’s Chocolate Chip bag. We would spread the dough out in a pan, and lick the leftover dough from spoons while waiting for the oven to do its masterful work.
After the cookie had cooled (okay, rarely did we wait that long), we would cut it into squares. What fond memories I have of sitting with my sister, napkins in hand, eating warm, melty chocolate chip cookies!
Having been gluten-free for over two years and dairy-free for several months now, those favorite food-related childhood memories still linger in the back of my mind.
Thanks to a friend and her lovely pinboards, I came across a recipe… and it reminds me of those Toll House cookie-eating days from years ago.
(Below is our revised version of Michele’s recipe, who had revised Elana’s recipe.)
Chocolate Chip Cookie Squares
GLUTEN-Free, GRAIN-Free, DAIRY-Free
2 ½ cups almond flour (we use Honeyville)
½ teaspoon salt
½ teaspoon baking soda
⅓ cup coconut oil, melted
1 tablespoon honey
2 tablespoons coconut sugar (we use Madhava)
1 teaspoon vanilla
1 cup Enjoy Life (dairy-free) chocolate chips
In a bowl, combine dry ingredients. In a second bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until thoroughly combined. Stir in the chocolate chips.
Place dough on parchment paper atop a baking sheet or stone. Form dough with your hands into a circle or square.
Bake at 350°F for about 20 minutes, until golden brown. Let the large cookie cool for about 10-15 minutes (great time to practice patience!) and cut into squares.