Almond Flour Chocolate Chip Cookies
These soft melt-in-your-mouth gems are an incredible healthy chocolate chip cookie.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | solid Coconut Oil |
| 3 tablespoons | pure maple syrup |
| 1 | large egg |
| 1 teaspoon | pure vanilla extract |
| 2 cups | almond flour or almond meal |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | fine-grain sea salt |
| 1/2 cup | mini semi-sweet chocolate chips + more for topping if desired |
Directions:
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Cookies keep well in an airtight container at room temperature for 4-5 days.
Source: kitchentreaty.com
