Chocolate Chip Cookies Take Two


A few weeks ago I had mentioned that I updated my chocolate chip cookie recipe, making two different versions, one with just almond flour and one with a combination of almond & buckwheat flour. One of my favorite things to make on the weekend is chocolate chip cookies. Yesterday evening I enjoyed making a batch of cookies after relaxing in the tub while reading the book, The Elimination Diet. Surprise surprise…most of my favorite books are all things nutrition and health related! 🙂

This recipe is very similar to the previous one where I used almond flour, but this time I added an additional tablespoon of ghee and used a combination of the two types of flour. Both types of flour are naturally gluten free so you don’t have to worry about gluten causing tummy troubles. I hope you enjoy these as much as I do!

Chocolate Chip Cookies (gluten free, Paleo friendly)

2 eggs

2 T. ghee  (I use this brand)
1/2 T. vanilla
1/4 c. honey (or sub maple syrup)
1 1/2 c. almond flour
1/2 c. buckwheat flour
1/4 t. sea salt
1/2 c. chocolate chips (I used Enjoy Life)

1/8 t. backing soda

Preheat oven to 350F. Place eggs, ghee, vanilla, and honey into a bowl and mix all ingredients to combine well. Add almond flour & buckwheat flour and stir once again to create your cookie dough. Add the remaining ingredients, sea salt, chocolate chips and baking soda and combine well. Drop cookie dough onto a lined baking sheet. Wet hands and then flatten and mold cookies into desired shape. Bake at 350F for about 8 minutes, checking the last minute or so.

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