We have many friends with food allergies. We were looking for a good dessert recipe that we could share at potlucks that was gluten free, egg free and dairy free. These are simple cookies to make and they taste great!
Ingredients
- 2 cups almond meal *
- 1/4 cup coconut oil melted
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
Servings: cookies
Instructions
- Preheat the oven to 350 F
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, salt, and baking soda.
- Add in the melted coconut oil, maple syrup and vanilla extract and stir again.
- Fold in the chocolate chips, then drop batter by rounded teaspoons onto the prepared baking sheet.
- Use fingers to flatten and shape the cookies to your liking.
- These cookies will not spread much.
- Bake at 350 F for 8-9 minutes, until the edges are lightly golden.
- The darker they get, the crispier they will be.
- Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.
- Store at room temperature for 24 hours in an airtight container.
- Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Recipe Notes
Replace almond meal for almond flour for completely different taste.
Replace coconut oil for butter if desired.
Cocoa nibs are great in place of chocolate chips.
Recipe adapted from detoxinista.com
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