Almond Flour Chocolate Chip Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 cups Almond Flour (note 1)

1/3 cup Maple Syrup (note 2)

1/4 cup Coconut Oil (melted, cooled (note 3)

1/2 teaspoon Baking Powder

1/2 cup Dairy-Free Dark Chocolate Chips (note 4)

1/4 teaspoon Salt

1 teaspoon Vanilla Extract

Directions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.

In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.

Stir with a rubber spatula until the dough form.

Fold in chocolate chips and stir until well incorporated.

Divide the dough into 12 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.

Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie and press the top slightly if you want to flatter cookies. These cookies do not spread as they bake it means the shape you give them now is what you get after baking them.

Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.

Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.

Nutrition

• Serving Size: 1 cookie
• Calories: 223.4 kcal
• Total Fat: 17.2 g
• Saturated Fat: 4.1 g
• Unsaturated Fat: 4.1 g
• Trans Fat: 0.1 g
• Sodium: 105.7 mg
• Total Carbohydrate: 16.8 g
• Dietary Fiber: 2.9 g
• Total Sugars: 11.3 g
• Protein: 4.6 g