Leading a healthy lifestyle doesn’t mean that you need to deprive yourself of all sweets! By practicing portion control and making small tweaks with your ingredients, you can still have your cookies and eat them too!
Soft Baked Almond Chocolate Chip Cookies
2 tbsp solid coconut oil
3 tbsp pure maple syrup
1 large egg
1 tsp pure vanilla extract
2 cups almond flour or almond meal
1/2 teaspoon baking soda
1/4 sp fine-grain sea salt
1/2 cup mini semi-sweet chocolate chips + more for topping if desired
1.) Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
2.) 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 the vanilla and whisk together until combined.
3.) In a medium bowl, stir together the almond four, 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.
4.) Scoop mounded tablespoonfuls onto the cookie sheet, spacing about 2 inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
5.) Bake until set and he 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.
6.) Cookies keep well in an airtight container at room temperature for 4-5 days.
*Can substitute butter for coconut oil