This is definately not your Grandmother’s Chocolate Chip Cookie recipe, but, you know, I quite enjoy them. I am thinking they might be a little healthier, which causes my brain to groan. And, anyone following Paleo or Gluten Free eating habits will probably find them to their liking, too. But, no fear, at a later date, I will return with a tried and true version that has made its way down through the generations.
- 3 cups almond flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup coconut oil
- 1 1/2 cups of chocolate chips (dark chocolate is best)
Preheat oven to 375ºF
Cover cookie sheets with parchment paper.
Melt coconut oil and set aside to cool down while measuring and preparing the rest of the ingredients.
In a medium size bowl, combine almond flour, baking soda and salt. Set aside.
In another bowl, use a hand mixer to blend together eggs, maple syrup and vanilla.
Make a well in the dry ingredients and pour the egg mixture into it. Beat with a hand mixer until mixed together and smooth.
Add coconut oil (it’s O.K. if it’s warm) and continue mixing until well blended.
Stir in the chocolate chips.
Drop by slightly rounded tablespoon full onto cookie sheets. Dough should be about 2 inches apart. They will spread out some.
Bake for 12 - 13 minutes. Remove from oven and let sit for 1-2 minutes before moving to a cookie rack to cool completely.
- Substitute chocolate chips with chopped nuts or raisins or dried cranberries.
- For a crunchy cookie, bake 13 to 14 minutes.
- Bake time and cookie consistency may vary at different altitudes. Baking times suggested are for 3600 feet (1089 m).
Author, Photographer, Lover of Life