When I cleaned out the refrigerator yesterday, I found a whole lot of little packages of flour tucked here and there – almond flour, coconut flour, quinoa flour, etc.

Then, whilst watching television last night (I had to rest my foot), I had a sudden hankering for chocolate.

A sudden hankering for chocolate + a bunch of flour that needs to be used up = chocolate chip cookies.

So into the kitchen I went and emerged with some pretty darn good results. Slightly crispy, light and very chocolatey.

Whisk together in a small bowl:

75 grams (5/8 c.) all-purpose flour
30 grams (1/4 c.) coconut flour
30 grams (1/4 c.) almond flour
1/2 t. baking soda
1/2 t. salt
a sprinkling of organic, unsweetened shredded coconut

In a larger bowl beat until creamed:

5 oz. organic grass fed butter, softened
1/4 c. granulated sugar
3/8 c. brown sugar

then mix in:

1 organic free range egg
1/2 t. vanilla

Now slowly add the dry ingredients to the wet ingredients.

Then stir in:

a whole bunch of callebaut semi-sweet chocolate chips, as many as you have.

And then dump in some nestle’s semi-sweet morsels if what you have isn’t quite enough.

You do have a hankering for chocolate after all.

Drop them by spoonfuls onto a parchment-lined cookie sheet.

Bake at 350 degrees in a convection oven or at 375 degrees in a conventional oven for 10 minutes.

Warm cookies, cold milk.

Oh yes.

Put the cookies that aren’t gobbled up by you and your people in a large zip-loc bag.  They will be softer and, I dare say, even better in the morning. My daughter says “just as good, which is rare for cookies to be just as good the next day.” I stand by “even better.”

Bon apetit.