Epic Chocolate Chip Cookies

Sometimes, there’s nothing like waiting until the absolute last minute to get something done. 

Not that I am advocating for procrastination, but sometimes, it definitely works out for the best. 

My husband and I usually host a New Year’s Eve celebration at our house, but this year we decided to do something different and attend someone else’s party. 

So I needed a gift to bring (and since neither my husband nor I drink, a bottle of wine seemed disingenuous). I decided to bake instead.

We finished our workout at 5pm, and were slated to meet our friends for dinner at 7pm, which didn’t leave a lot of time to make the banana bread that I had intended on making. 

So, I had to improvise, and fast. 

And that is where this recipe was born. 

These cookies turned out AMAZING. It was the highlight of the night to watch the plate of cookies disappear before my eyes (and we were only at the party for an hour and a half!). 

They are a little more complicated than traditional cookies, as you need to grind the seeds into a flour, but if you have a coffee grinder, it is so much easier. Here is a link to the one that I use. 

I had some extra dried cranberries lying around from Christmas, so I threw those in as well, but they are optional. 

Epic Chocolate Chip Cookies
Makes: 24 cookies

1c GF all-purpose flour
6T sesame seeds, ground
6T sunflower seeds, ground
1t baking powder
1t nutmeg
1t ginger
1 stick dairy-free butter (room temperature)
2T coconut oil
1/4c turbinado sugar (plus more for rolling) 
1/2c coconut sugar
2T arrowroot starch
1T vanilla
1/2 bag dairy-free chocolate chips

With an electric/stand mixer, beat together butter, sugar, and coconut oil until well combined. Add in egg, and vanilla, and mix on medium until fully combined

Grind seeds into fine powder in coffee grinder.

Add seeds to mixer 1-2T at a time while mixer is on low setting. Then, place mixer on medium speed until seed flour is incorporated.

Add in baking powder, spices, and flour 1-2T at a time while mixer is on low setting. Then, place mixer on medium speed until all ingredients are incorporated. 

Remove bowl from mixer and add in chocolate chips (and cranberry if desired). Stir manually to incorporate. 

Refrigerate dough for 2 hours.

Preheat oven to 350 degrees. Spoon one tablespoon of dough into hands and roll into ball. Roll dough in raw turbinado sugar until coated, and place on lined cookie sheet. 

Bake cookies at 350 degrees for 17-20 minutes, until edges are just browning. Cool for 5 minutes on cookie sheet before transferring to cooling rack.