Recipe: Almond Flour Chocolate Chip Cookies

These cookies are so chewy, satisfying, and simple! Be careful, though—you may find yourself eating the entire batch in one night (like my husband and myself, whoops).

These are vegan (and paleo, depending on what chocolate chips you use). I love and use Lily’s chocolate chips because they involve no sugar.

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Prep: 10 Min | Cook: 15 Min | Servings: 10 small cookies | Calories: 100 per cookie

INGREDIENTS

• 1 cup almond flour

• 1/4 tsp baking soda

• 1/8 tsp sea salt

• 2 TB coconut oil (melted)

• 1 tsp vanilla extract

• 1 TB almond milk

• 2 TB maple syrup

• 1/4 cup dark chocolate chips OR chopped chocolate bar

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

2. In a medium bowl, combine almond flour, salt, and baking soda. Add the coconut oil, vanilla extract, almond milk, and maple syrup until smooth. Fold in the chocolate chips.

3. Using a ice cream scooper or spoon, scoop the dough to form about 10 balls and place them on the baking sheet. Gently flatten each cookie out (into a cookie shape).

4. Bake for 15 minutes, until golden around the edges. Remove from the oven and let sit for 3 minutes on the sheet before moving them to a cooling rack.

5. Enjoy!