These cookies are my go to for a healthy, simple treat. Versatile in many ways. You can sub the coconut oil for butter. You can add walnuts. You can add raisins. You can use coconut sugar instead of brown sugar. They brown up beautifully in the oven, and have just the right hint of sweetness!
Chocolate Chip Cookies
makes about 28 cookies (2 dozen, plus 3)
- 4 cups almond flour
- 2 TBSP coconut flour
- 1/2 cup coconut oil , melted (non-vegans can use butter)
- 1 egg
- 1/4 cup pure maple syrup (at room temperature)
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 TBSP vanilla extract
- 1 cup dark chocolate chips (or cacao nibs, for sugar-free)
Directions:
- Mix wet ingredients (vanilla, egg, maple syrup, coconut oil, egg) plus brown sugar in large bown with a whisk until homogenous and incorporated. Using coconut sugar results in slightly drier cookie, so bake for shorter time.
- Add dry ingredients to the wet ingredient bowl, and mix well with spatula.
- Use a cookie scoop and scoop cookie dough onto a sheet pan lined with parchment paper.
- Bake at 350 degrees for about 15 minutes. Check at the 10 minute mark to assess cookie progress. Cookies will be ready when they are slightly golden in color.
- Remove prompty and let cool before serving.
- Cookies stay very nicely in a air-tight sealed tupperware container on the counter. For longer shelf life, place in air-tight container in the refridgerator.
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