Almond Flour Chocolate Chip Cookies
I'll be honest: I was skeptical. I've made my original chocolate chip cookies a hundred times, and nothing was going to touch them. Then I made these. Almond flour, coconut oil, and somehow, somehow, they deliver. Crispy edges, chewy center, melty chocolate. Vegan and Gluten Free. I didn't see it coming either.
Bake for 13 minutes and you’ve got the best sweet treat that you’ll want to replace with your old one.
Ingredients
2 cups blanched super fine almond flour
½ teaspoon baking soda
½ teaspoon sea salt
6 Tablespoons coconut oil (melted)
⅓ cup pure maple syrup
1 teaspoon vanilla extract
⅓ cup dark chocolate chips (or chopped dark chocolate)
Instructions
Preheat oven to 350° F. Line baking sheet with parchment paper.
In a medium mixing bowl add the almond flour, sea salt and baking soda and stir to combine.
In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
Gradually add the dry ingredients to the wet ingredients and stir to combine.
Gently fold in the chocolate chips.
Scoop cookie dough with a medium cookie scoop and place on your prepared baking sheet.
Bake for 13-15 minutes or until cookies are golden around the edges.
Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely. Definitely let them cool for the full 15 minutes or they will likely break.