Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies made with maple syrup. For a higher protein version, see the variation. I actually like the variation better, but it calls for more ingredients.
Servings 14
Ingredients
- 1 ½ cups blanched almond flour 150 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¼ cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ cup unrefined or refined coconut oil melted and cooled slightly
- ¾ cup semisweet or bittersweet chocolate chips
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In a mixing bowl, mix together almond flour, baking soda and salt.
- In a second bowl, mix the egg with the maple syrup and vanilla.
- Add the egg mixture to the flour mixture and stir until combined, then stir in the melted coconut oil.
- If the dough looks too wet, sprinkle in some more almond flour. The dough should be the consistency of thick mashed potatoes. Stir in chocolate chips.
- Using a tablespoon, scoop up heaps of dough and arrange on the parchment lined baking sheet spacing about 2 ½ inches apart. Bake one sheet at a time for about 12 to 15 minutes.
Notes
Variation:
1 cup almond flour
¼ cup plant protein powder
½ teaspoon baking soda
3 Tablespoons melted butter or Earth Balance instead of the coconut oil
⅓ cup coconut sugar
1 large egg
3 Tablespoons nut butter or almond butter
1 ½ teaspoon vanilla
½ cup chocolate chips (I usually use more) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
Mix together almond flour, protein powder and baking soda. Set aside.
In a second bowl, whisk together the melted butter and coconut sugar until blended, then whisk in the egg, almond butter and vanilla.
Fold the almond flour mixture into the butter mixture and stir until blended, then stir in the chocolate chips.
Divide into 12 large cookies. Bake in a 350 degree oven for 12 minutes.
1 cup almond flour
¼ cup plant protein powder
½ teaspoon baking soda
3 Tablespoons melted butter or Earth Balance instead of the coconut oil
⅓ cup coconut sugar
1 large egg
3 Tablespoons nut butter or almond butter
1 ½ teaspoon vanilla
½ cup chocolate chips (I usually use more) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
Mix together almond flour, protein powder and baking soda. Set aside.
In a second bowl, whisk together the melted butter and coconut sugar until blended, then whisk in the egg, almond butter and vanilla.
Fold the almond flour mixture into the butter mixture and stir until blended, then stir in the chocolate chips.
Divide into 12 large cookies. Bake in a 350 degree oven for 12 minutes.
