Grain Free Choco Chip Cookies
Updated: Jan 31
These cookies.... the words for them are few. They are delicious and light and best of all, they are guilt free.
*This recipe yields approx. 14 cookies*
1/2 cup creamy nut or seed butter (room temp)
1/3 cup coconut oil, melted
6 tablespoons maple syrup (room temp)
1 egg (room temp)
2 teaspoons vanilla extract
1 3/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink or sea salt
Optional : Dark chocolate chips, chopped walnuts or pecans
Note: It is important that your ingredients are at room temp (very hot ingredients can begin to cook the egg and cold ingredients will cause the coconut oil to harden prematurely and you can get oil chunks in your mixture.
In a mixing bowl, combine the nut or seed butter, melted coconut oil, egg, vanilla extract, and maple syrup. Whisk together until smooth and blended. Add the almond flour, baking soda, and salt. Stir until just combined, and then fold in the chocolate chips or nuts if adding. (your batter will be very sticky - its okay!)
Place the cookie dough in the fridge for at least an hour, or up to 24 hours.
When you’re ready to make your cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Create cookie rounds, and drop them two inches apart from one another (the cookies will spread). Bake for 10 to 15 minutes depending on the type of oven you are using. The cookies are done when the edges are golden brown and the centers have puffed up.
Allow to cool and well... you know the drill.
Store the cookies in an airtight container, bag, or cookie jar at room temperature or in the fridge for up to 3 days. You can also store in the freezer for up to 3 months. Take cookies out and warm them briefly to restore them to their original deliciousness.