Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies
Adapted From:

These have a delicious nutty flavor that makes it hard not to eat the whole batch. Changing the flour from coconut to almond makes a completely different type of cookie with a whole new taste and texture. They are superb!


4 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil, melted
4 tsp vanilla extract


Using a whisk, combine the almond flour, baking soda, and sea salt in a medium bowl. In a separate large bowl, whisk together the coconut oil, maple syrup, and vanilla. Add the dry mixture to the wet; whisk again until well blended. Stir in the chocolate chips. Drop cookie dough by tablespoonfuls onto a baking sheet lined with wax paper. The dough will spread a little on their own, but use the back of a spoon to slightly flatten the tops. Bake at 350° for 8-10 minutes, or until the edges are golden brown. Let the cookies cool for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature, or in the refrigerator.

Makes 36 cookies

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