DEVINE Chocolate Chip Cookies. I named these after Chef Dev, who inspired me with his amazing cookies. I made a few modifications to make them slightly “healthier”, but the result was very much the same.
Those of you who follow me on Instagram know that I never cook with wheat - but I made an exception for someone who begged me for some “real cookies”. I’ll try to not be offended that somehow my other cookies are not “real”. 😏
I will preface this by saying that I used an organic wheat flour (glyphosate free!), stone milled locally. In addition to this flour being chemical-free, the cold stone milling ensures that the flour keeps all of its important nutrients that are stripped away by normal processing.
Without further ado- here is how you make these little gems!
1 1/4 cup organic, cold stone-milled flour (of course, any wheat flour will work!)
1/2 cup melted butter
3/4 cup coconut or monk fruit sugar
1 tsp salt (if your butter is salted, omit this salt)
1/2 tsp baking soda
2 tsp vanilla
8 ounces (or less) dark chocolate chips or mini chips
Preheat oven to 350 degrees
Mix sugar, eggs, vanilla, and melted butter together until very smooth.
Add in flour, baking soda, and salt (sifting them in is ideal)
Add in chocolate chips
Cover dough with saran wrap and place in fridge for one hour. (This prevents the cookies from coming out too flat after cooking)
Line tray with parchment paper
Use a tablespoon and scoop dough onto baking sheet, 3 inches apart.
Cook 9-12 minutes depending on how you like your cookies.