Grain Free Chocolate Drop Cookies (Grain free)

Who doesn't love a good chocolate chip cookie? These grain-free cookies are crisp with a little chew, sweet, and buttery! Yeah, that's right..I'm not scared of butter. Most of my baked goods are made with coconut oil, but sometimes cookies just need butter and that's' okay.

I've been eyeing these colorful chocolate drops from Trader Joe's for months but never bought them because I assumed the dye was full of chemicals. Well, you know what they say about ASSuming... I finally picked them up and realized they're dyed naturally with ingredients like spirulina and beetroot! They taste just like M&mM's without all the chemicals. Woot! I love anything that adds color to food and these do the trick. Little pops of color add so much joy to these tasty cookies!

As you can see, these cookies are pretty flat. They spread out like crazy so it's very important to chill your dough before cooking and give them plenty of room to grow when baking. They also look almost burnt when cooked all the way so don't let that scare you. I pulled the first batch out after 5 minutes and they looked done, but the middle was still very gooey. Cooking them for about 7 minutes seems to do the trick. They'll still be so

ft in the middle when they're warm so I leave them on the baking sheet for a few minutes then carefully transfer them to a wire rack to cool. If they are totally falling apart increase your cooking time a minute or two. Just watch very closely after 5 minutes because they cook fast in the last 2-3 minutes. I use a golfball size scoop of dough per cookie so just remember if you decrease the size, decrease the cooking time a little.

Ingredients

(Makes about 12 cookies)

1/4 cup unsalted organic butter

1 cup sugar (I use about 3/4 cup cane sugar and 1/4 coconut sugar)

1 tsp vanilla

1 egg

1 cup almond flour

1/2 tsp cinnamon

1/4 tsp baking soda

Pinch of salt

Chocolate drops (I added a little more than 1/4 cup)

Directions

(Preheat oven to 325F- My oven run hot so if yours doesn't it might be closer to 350F)

1. Cream soft butter and sugar for about 5 minutes, scrape down sides and add egg. Mix on low for about 1 minute. Scrap down sides again and mix about 30 seconds-1 min.

2. Add dry ingredients and mix until combined.

3. Stir in chocolate drops.

4. Scoop out golf ball sized portions, place in the freezer for about 20 minutes or in the fridge for 30-35.

5. Bake at 350F for 7-8 minutes checking frequently after 5 minutes. These cookies will look dark brown when cooked but still will be soft when warm.

6. Let cool on the baking sheet for a few minutes then carefully transfer to a wire rack to finish cooling.

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