Bryan’s Famous Cookie Recipe
Since this is the month of February, and the time of year us Americans celebrate love with chocolate and sweets, I wanted to share a recipe that was created with true love.
About 8 years ago, Bryan and I started the journey of a whole new lifestyle of eating and self care. Me out of necessity to heal my gut, and Bryan out of his love and support for me. After feeling the effects of what whole, vibrant and real foods did to our bodies, it wasn’t long before exploring the art of home cooking became a passion in our household. We have really gotten into it! Not to mention the world that opened up to us just gathering ingredients from local farmers, who have become dear friends. We have spent countless hours in our tiny galley kitchen concocting fresh new recipes that have spoiled our taste buds for life, in a good way!
About 4 years ago, sweet tooth Bryan mastered a gluten free, dairy free, soy free chocolate chip cookie recipe for my sensitive belly. This healthy treat has become quite well known in our tribe of foodie friends and family.
Gather all ingredients and preheat oven to 350.
Note: “Pro B Tips” below are tips from Bryan the Pro himself ;)
In a medium bowl add — 1/4 CUP — Ghee (melted or room temperature)
Pro B tip: Ghee is key! By removing the milk from the butter, there is no lactose lending to a more rich flavor profile and better texture. Also it’s Kara Bear approved with no dairy.
1/4 CUP — Coconut Oil (melted or room temperature)
Pro B Tip: Coconut oil makes the cookies super soft and chewy with a subtle hint of coconut.
1/4 CUP — Organic Cane Sugar
1/2 CUP — Organic Brown Sugar
1 TSP — Vanilla Extract
Pro B Tip: On occasion, I’ll add a few drops (about an 8th of a tsp) of almond extract for a nuttier flavor.
1 — Farm Fresh Egg
Whip to combine wet ingredients.
In a large bowl, mix together all the dry ingredients.
1 1/4 CUP — Gluten Free Baking Flour
Pro B Tip: I like to use Bob’s Red Mill 1 to 1 baking flour.
1/4 TSP — Pink Himalayan Salt
1/4 TSP — Baking Soda
Now slowly combine the two bowls of ingredients in to one.
Add in the — 1/2 CUP — Chocolate Chips
Pro B Tip: I use Lily's Dark Chocolate Chips which are dairy free, soy free and sweetened with Stevia.
1/2 CUP — Pecan (chopped)
Pro B Tip: Feeling crazy? Use Walnuts.
Stir until well combined.
Pro B Tip: If you’ve melted the ghee and coconut oil, I like to pop the dough in the refrigerator for half an hour. This solidifies the good fats in the dough and the longer the fat remains solid, the less the cookies spread when baking. We like our cookies thick ;)
Scoop loving spoonfuls onto baking sheet.
Pro B Tip: I scoop my dough balls with a tablespoon for portion control.
Pop em in the oven at 350 for 9 minutes.
Pro B Tip: 10 minutes if chilled and dough is hard.
Allow to cool, then devour.
Pro B Tip: Best served with a cold glass of Kara’s home made Cashew Mylk.
Bryan’s Famous Chocolate Chip Cookies
— Preheat oven to 350 degrees —
1/4 CUP — Ghee (melted or room temperature)
1/4 CUP — Coconut Oil (melted or room temperature)
1/4 CUP — Organic Cane Sugar
1/2 CUP — Organic Brown Sugar
1 TSP — Vanilla Extract
1 — Farm Fresh Egg
1 1/4 CUP — Gluten Free Baking Flour
1/4 TSP — Pink Himalayan Salt
1/4 TSP — Baking Soda
1/2 CUP — Chocolate Chips
1/2 CUP — Pecan (chopped)
In a medium bowl, whip together the ghee, coconut oil, cane sugar, brown sugar and egg.
In a large bowl, combine the GF flour, salt and baking soda.
Mix the two bowls of ingredient together until well combined.
Stir in the chocolate chips and pecans.
Scoop loving spoonfuls onto cookie sheet and place into the oven for 9 mins.
Allow them to cool for a bit and then devour :)