In the past I’ve been one to make lots of different varieties of Christmas cookies! It is so nice to have them on hand and be able to invite friends over for coffee and cookies in the evening and have something to share and not have to think about what to make. It’s also nice to be able to take a tray of homemade cookies to gatherings when you are expected to bring a little something to share.

This will be the second year in a row that I haven’t made my favorite festive cookies. Trying to bake cookies without grains, sugar or diary can be tricky! And I can’t in good conscious make all my favorites and expect dear hubby not to eat them. There are other options, but I just don’t feel like there is quite the variety. I’ve been determined to fine a few good substitutes, but I just haven’t found the time to do the research it takes. I also should have started way before now! Maybe next year!

From Elena’s Pantry I’ve found this chocolate chip cookie recipe which I altered a bit and it turned out pretty good. Since we haven’t had chocolate chip cookies in over a year, these tasted pretty good! I’ve also made some spiced nuts which turned out great and I have recipes for peanut butter cookies and dried fruit balls which I roll in green and red sugar. I know the sugar shouldn’t be on there, but maybe I’ll come up with an alternative this year. Just having the green and red sugar on the outside makes them look like cookies and festive too! I’ll try to get them all posted soon! That is the extent of my Christmas cookies for this year!

So today I’ll post the Chocolate Chip Cookies from Elena’s Pantry. Give it a try and let me know what you think. Again, I did change this a bit. Below is my version.

In the original recipe Elena uses: 1)butter instead of coconut oil, 2) agave nectar instead of honey and 3) chocolate chips instead of unsweetened carob chips.  If you try hers, let me know what you think.  Hubby can’t have those ingredients, so you won’t get a review here.  So sorry!

Chocolate Chip Cookies

2 ½ cups blanched almond flour 
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons coconut oil, melted
1 tablespoon vanilla extract
½ cups honey
1 cup unsweetened carob chips
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry

 

 

 

 
 

 

Form 1-inch balls and press onto a parchment paper lined baking sheet

 

 

 

 

 

 

 

 

Bake at 350° for 7-10 minutes

 

 

 

 

 

 
Cool and serve
Makes 24 cookies