On Sundays there’s a Spanish channel that plays Dexter reruns- that is, they play Dexter in English but the commercials are still in Spanish. It’s the best of both worlds; I get to watch Dexter and learn Spanish. Of course what I’ve learned is limited to selling you AT&T and why you should eat Taco Bell and Pizza Hut. I was in for a treat today though. Several years ago there were some clips from a comedian named Anjelah Johnson that floated around the interwebs, most notably the nail salon lady and Bon Qui Qui. Well apparently they have combined the two to create a music video- yes, a music video! And they played it during a commercial break. Bon Qui Qui has her own music video for a song called “No Boyfren”. Google it. You’re welcome.
While that little gem should be enough for you, I highly doubt you came here just for that. This week I was approached by someone who saw my paleo chocolate chip cookies and was wondering if I could make them without eggs. Her daughter is allergic to eggs (among other things) and has pretty strict diet restrictions. Most paleo baking relies on eggs to bind ingredients together since that’s usually a job for gluten. I did some searching and came across this recipe from Elana’s Pantry. I made a few adjustments based on the ingredients I had and was pretty pleased with the results.
Chocolate Chip Cookies (Gluten Free, Dairy Free, Egg Free) ~18 cookies
- 3 cups almond flour*
- ½ tsp. sea salt
- ½ tsp. baking soda
- ½ cup grapeseed oil
- 1 Tbsp. vanilla extract
- ½ cup honey
- 1 cup Enjoy Life chocolate chips
Preheat the oven to 350*. Mix the dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Add the wet ingredients to the dry ingredients and mix until combined. Fold in chocolate chips. I did this all by hand, I think an electric mixer might lead to over mixing. Use a cookie scoop to drop dough onto a cookie sheet. Bake for ~8 minutes. These are soft cookies, so if they look like they need a little more time to set (1-2 minutes) then leave them in for a little longer. Just don’t let them burn! Let them cool for a minute or two on the cookie sheet before you move them to a cooling rack. They will firm up as they cool off.
*If you read Elana’s Pantry’s recipe, she will say to not use Bob’s Red Mill almond flour. That happened to be what I had on hand, so that is what I used. My measurements are based on using that almond flour.