Alissa’s Almond Flour Chocolate Chip Cookie Recipe
OK, so it’s finally my turn to share a recipe! Since we are mostly a grain-free family, I don’t bake with wheat flour anymore. I prefer almond flour since it’s a pure, simple ingredient. It doesn’t mimic wheat flour well, and is somewhat of an acquired taste and texture, but my family loves it.
I came up with my own version of almond flour chocolate chip cookies with butter and eggs, because the only versions I saw were dairy free or vegan.
When the weather’s like this and you just spent 30 minutes shoveling snow, it’s time to bake some cookies!
Here’s the texture of the dough before baking.
You’ll know they’re done when they look golden and the edges are lightly browned.
Yum! Wheat-free, gluten-free and refined sugar-free!
3c almond flour (I use Honeyville)
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 tsp. vanilla extract
2 eggs, beaten
1/2c oil (sesame, grapeseed, coconut) or melted butter (1 stick)
1/4c maple syrup (or other sweetener, such as Pyure Stevia or NOW Foods Sugarless Sugar)*
1 1/2c dark chocolate chips
*If you opt to use a sweetener other than maple syrup, you will have to play with the amounts in order to achieve the desired sweetness. More than likely, the substitute ingredient will need to be increased to 1/2c, especially if it’s a 1-to-1 sugar replacement.
Preheat oven to 350 degrees. Line cookie sheets with natural parchment paper.
Combine the first three ingredients in a large bowl. Mix wet ingredients in a small bowl, then add to dry ingredients. Stir until combined. Stir in chocolate chips.
Spoon cookie dough onto parchment paper (I use a large cookie scoop filled about 3/4 full). Flatten cookie dough with a spoon. Baking 10-12 minutes, or until golden and edges are slightly browned.