Grain free, Egg Free Chocolate Chip Cookies
Servings
28cookies
Servings
28cookies
Ingredients
Instructions
  1. Preheat the oven to 350 F
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the almond flour, salt, and baking soda.
  4. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.
  5. Fold in the chocolate chips, then drop batter by rounded teaspoons onto the prepared baking sheet.
  6. Use fingers to flatten and shape the cookies to your liking.
  7. These cookies will not spread much.
  8. Bake at 350 F for 8-9 minutes, until the edges are lightly golden.
  9. The darker they get, the crispier they will be.
  10. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.
  11. Store at room temperature for 24 hours in an airtight container.
  12. 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