Soft Baked Almond Flour Chocolate Chip Cookies (diary and gluten free)

March 19, 2017 at 1:53 pm / by

Soft baked Almond flour Chocolate chip cookies (diary and gluten free)

From Kitchen Treaty

INGREDIENTS:

  • 2 tablespoons solid coconut oil
  • 3 tablespoons pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour or almond meal (I used cashew flour made in the blender for half)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup mini semi-sweet chocolate chips + more for topping if desired

Directions

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. 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 1/2 cup chocolate chips.
  • Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  • 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 4-5 days.
 
 

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