05 Feb Almond chocolate chip cookies
These are my favorite cookies. I like making them and keeping them in the freezer for easy access. I like that they taste yummy but are paleo friendly, gluten-free, and vegan. They are a good snack option that is low sugar, and high nutrient. I even use less sweetener and less chocolate chips than the recipes calls for just because I use them as a healthy snack quite often. They are easy to make and require little ingredients. I encourage you to try them!
Ingredients (makes 10 cookies)
- 2 cups almond flour
- ½ tsp. salt
- ¼ tsp. baking soda
- 6 tbsp. melted coconut oil
- 4 tbsp. honey or maple syrup (for vegan option) (I like with only 2 tbsp. honey)
- 2 tsp. natural vanilla extract
- 4-8 tbsp. dark chocolate chips (I use Camino 71% cacao content)
- Set the oven to 350 F.
- Mix almond flour with salt and baking soda in a bowl and incorporate chocolate chips.
- In another bowl, mix melted coconut oil, honey, and vanilla.
- Pour wet ingredients into flour mixture and mix well. If the mixture is too dry and doesn’t come together well, add a splash of water but I usually don’t need to add any.
- On a parchment lined baking sheet, form balls with approximately 1.5 tbsp. of the cookie dough and flatten slightly with your hand.
- Bake in the oven for approximately 10 minutes and let cool before enjoying.
- This recipe makes approximately 10 cookies which will probably get eaten quite quickly. But if you do eat them slowly or if you double up the recipe, you may want to keep them in the freezer for ultimate freshness.Note: I also like to keep my almond flour in the freezer since it is such a precious ingredient and I want it to stay fresh. In this recipe, however, it works better if I’m using fresh, room temperature almond flour. I find that it makes the cookies fluffier