I hope all of you had a wonderful Valentine's Day. Usually, my husband and I cook dinner together on Valentine's Day. Unfortunately, Valentine's Day fell on a Tuesday this year. The kids have martial arts on Tuesday evenings, so we have leftovers these night. Since we did not have time to cook dinner, I decided that I would dress up a simple dessert that my whole family would love. My immediate thought was chocolate chip cookies, so I decided to start there. I looked through some recent blog posts from Elana's Pantry, and I saw that she had made triple chocolate chip cookies. That sounded like a great idea, so I quickly decided to make my own triple chocolate chip cookies. This is my recipe.
Gluten Free Triple Chocolate Chip Cookies
2 1/2 cups almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup honey
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Preheat the oven to 350 degrees. Then cover 2 cookie sheets with parchment paper and set aside. If you only have 1 cookie sheet, that will be fine. You will need to cook these cookies in batches.
In a large mixing bowl, combine the almond flour and cocoa powder. Stir in the salt and baking soda. In a medium bowl, cream the shortening and honey together. Combine the wet and dry ingredients together in the large bowl. Then add 1 egg to help hold the cookie mixture into a nice dough consistency. Fold in all of the chocolate chips. Using a tablespoon, scoop the dough and form into a ball. Then flatten it onto your palm and place onto the cookie sheet.
Bake the cookies for 7 minutes, until the tops of the cookies are slightly cracked. Cool and serve.
I made these cookies small for this batch, because they work better for little hands. You can make them larger if you would prefer, but they will need to cook longer. These chocolate chip cookies have a cake like consistency. They are rich, but they are not too sweet. I hope your family enjoys them as much as mine did. Enjoy!