There is nothing better than the smell of chocolate chip cookies baking. Oh man, talk about mouthwatering goodness. I remember growing up and just loving getting out the Toll House Cookie Dough. They just had this perfect ooey gooey chewiness. And AGAIN – that sweet aroma of cookie goodness.

Well in this grain-free world I have not had anything close to as good as a Toll House cookie – until now!

I know what you’re thinking – “Did she really just call these cookies ‘Best Ever?'” I know – I seem way too overconfident. But I really want to get the message across to you, my wonderful readers, of how much I love these cookies and how much I think you will love them too!!! They will just make your heart and your taste buds so happy. 🙂

These cookies are so easy to make, and you can even freeze or refrigerate leftover dough.  Of course, for us the leftover dough never lasts long 🙂 Something about frozen cookie dough – I just love it!

Well as the weekend nears – get yourself ready with these wonderful cookies!

Best Ever Chocolate Chip Cookies

Prep: 5-10 min          Bake: 8-9 min          Yields: 16 – 18 cookies

Ingredients:

• 1 egg yolk
• 2 tbsp honey
• 1/3 cup palm shortening (sub room temp butter)
• 1 tbsp vanilla extract
• 1/3 cup coconut sugar
• 1 and 1/3 cup almond flour
• 2 tbsp tapioca starch
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• 1/3-1/2 cup chocolate chips (I used 1/4 cup Enjoy Life semi-sweet chunks and 1/4 cup Enjoy Life mini chocolate chips)

*To make egg-free, omit egg yolk and increase honey to 1/4 cup.

Directions:

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. Add the wet ingredients and the coconut sugar to a mixing bowl. Mix well with a hand mixer or fork.
3. Add the remaining dry ingredients, except for the chocolate chips, and mix until the dough forms.
4. Once the dough is formed, fold in the chocolate chips.
5. Using a 1-inch cookie scoop or a tablespoon, scoop out each cookie and place them on the parchment paper, leaving at least 3-4 inches between each one. With your fingers or the back of a spoon flatten each cookie to about a 1/2 in.
6. Place the cookies in the oven for 7-9 minutes, or until they have spread out and are golden brown on the bottom. While they cook you should probably get a couple bowls of ice cream ready! 🙂
7. Once done, remove from the oven and allow them to cool for 3-5 minutes before serving. These can be stored in airtight container on the counter for up to 5 days.

ENJOY! 🙂

Note: You can refrigerate the dough in an airtight container for 2-3 days or freeze the dough in a cookie dough log OR you can freeze them on parchment paper in pre-formed cookies – once frozen place in a freezer bag or airtight container. Thaw in fridge for 30-45 min or on the counter top for 10-15 min.