Almond Flour Chocolate Chip Cookies
All you need is almond flour as the gluten-free flour for these tender and irresistible cookies.
Ingredients
- 2 tbsp coconut oil semi-solid
- 3 tbsp maple syrup
- 1 tbsp coconut sugar optional
- 1 egg large
- 1 tsp pure vanilla extract
- 2 cups/240 g almond flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup bittersweet chocolate chips use less if you wish
Instructions
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the coconut oil and maple syrup until smooth and well combined. 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 the chopped chocolate.
- Scoop mounded tablespoonfuls onto the cookie sheet, roll into balls, spacing about two inches apart. Press down gently with your fingers to flatten slightly.
- 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 3 days.
Nutrition
Calories: 110kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 7mgSodium: 82mgPotassium: 52mgFiber: 0.3gSugar: 3gVitamin A: 11IUVitamin C: 0.04mgCalcium: 47mgIron: 0.5mg
Did you make this recipe?Let me know in the comments how it went!