Moda Food’s Chocolate Chip Cookie – Cakeish Yumminess
The timing of this recipe might seem a bit strange because it is the holiday season. What can I say? I like to buck the trend. The other day I was in a funk, and I thought…what’s the best de-funkifier? Why baking and chocolate, of course. Truth be told, I am a better cook than a baker. Even pre-Paleo I had my share of mishaps. For those who follow us on IG, you’ve seen that my biscuits more closely resemble cookies or pancakes. Well, this cookie-cakey creation turned out just right, to my kids’ amazement. 🙂
Drop us a line on SM and let us know how yours turned out. We hope you enjoy every bite!
Chocolate Chip Cookie/Cake
Preheat oven to 350 degrees
1 3/4 C. almond flour
1 tsp. baking soda
1 tsp. Himalayan sea salt
1/4 C. maple syrup
1/4 C. butter softened
2 eggs (we always recommend local, pastured and organic)
1 tsp. vanilla extract
1 C. mini chocolate chips (we use Enjoy Life)
Thoroughly mix dry ingredients. In a separate bowl mix all wet ingredients. Add wet to dry and stir until thoroughly combined, fold in chocolate chips. Lightly grease pans with butter or coconut oil. Pour dough evenly into 4 – 6″ cast iron skillets. If you don’t have the cast iron skillets, this should work in an 8 x 8 glass casserole. (Be sure to check often not to overcook as I haven’t tested in anything other than the cast iron). Place all four skillets on a large cookie sheet to make removing from the oven easier.
Bake for 20 minutes or until an inserted toothpick comes out clean.
From our family to yours <3