Dark chocolate, walnuts, and almond flour make a delicious cookie with a great texture. They're gluten free, and use pure maple syrup to sweeten. They help curb my sweet tooth cravings and are DEFINITELY a bit of a healthier version of the original chocolate chip cookies we all love. Nate and Gabe actually prefer these to my normal chocolate chip cookies. So they're a hit with all ages!
Almond Flour Chocolate Chip Cookies
Ingredients
- 1/4 cup coconut oil, room temperature
- 1 large egg
- 2 egg whites
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract (I always let a little bit run over the tsp)
- 1/4 tsp almond extract (I let this one run over a little bit too)
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dark chocolate chips (60% or greater Cacao)
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375 and line two baking sheets with parchment paper
- Combine dry ingredients (almond flour, baking soda, sea salt), mix, and set aside
- Mix coconut oil and pure maple syrup in a mixer for about 5 minutes.
- Add whole egg, egg whites, and your vanilla and almond extracts, mix for 2 more minutes
- Slowly add dry ingredients to wet ingredients, mix until just combined
- Add in chocolate chips and walnuts, mix until well combined
- Use a tablespoon and place large, rounded tablespoons on your prepared baking sheets
- Using the back of the spoon lightly flatten each ball of dough
- Bake for about 15 minutes, until golden brown
They're fairly easy and pretty quick. If you're in the mood for cookies, these are a great option. Store in a sealed container on at room temperature for about a week. Enjoy!
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