"Miracle" Almond Flour Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 2 1/2 cups Almond flour, super fine
  • 2 tbsp Arrowroot starch or organic cornstarch
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract, pure homemade

• Dairy

  • 16 tbsp 110g butter

Found on livesimply.me

Description

Directions

• Preheat the oven to 350F.
• In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if youre using a microwave to melt the butter, my butter was perfect after 30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until combined. Finally, beat in the vanilla extract.
• Mix the dry ingredients into the wet ingredients: almond flour, starch, baking soda, and salt. Stir in 1 cup of chocolate chips.
• I like to use an ice cream scooper to scoop the batter on a parchment-lined baking sheet. You may also make smaller cookies, and not use an ice cream scooper--you may need to adjust the baking time.
• Bake the cookies for 12 minutes, until golden on top. Because the cookies are made with almond flour, they will feel very soft. As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, youll be able to easily pick one up without it crumbling.

Nutrition