Soft-Baked Almond Flour Chocolate Chip Cookies

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 2 cups Almond flour or almond meal
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt, fine-grain
  • 1/2 cup Semi-sweet chocolate chips + more, mini
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Solid coconut oil

Found on kitchentreaty.com

Description

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour or almond meal (I have used both with success)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips)

Directions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Cookies keep well in an airtight container at room temperature for 4-5 days.