I eat fairly healthy 99% of the time, but there are days where I need a treat. These are one of my absolute FAVORITE healthy treats and are grain-free, so obviously I had to share the recipe with all of you. The best part about these cookies is that you can prepare them on a weekend and freeze them for when a craving hits. They stay fresh in the freezer for longer than you can resist the urge to eat them!
- 1 1/2 cups Almond Flour (use store-bought, it has the best consistency – Bob’s Red Mill makes a great one that’s on Amazon)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tbsp coconut oil, softened (leave it out by a sunny window to help soften)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup (not Mrs. Butterworths, but the real deal)
- 1 whole egg
- 1/2 cup chocolate chips
- Parchment paper
- 2 cookie sheets
- Preheat your oven to 350 degrees (fahrenheit just in case you were wondering)
- Line two cookie sheets with parchment paper
- Combine the almond flour, baking soda, and salt in a large bowl, mixing well.
- Combine the coconut oil, egg, vanilla, and maple syrup in a separate bowl, mixing well.
- Pour the coconut oil mixture into the dry ingredients and mix well until the batter appears uniform in consistency.
- Stir the chocolate chips into the batter.
- Using two tablespoons, drop the batter onto the lined baking sheets, separating the cookies about 2 inches from one another.
- Bake at 350 degrees for 18-24 minutes (baking times will vary, I usually bake for 24 minutes, but start checking at 18 minutes).
- Turn the pan halfway through the cooking time.
- Remove the pans from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack or your mouth.