Best Ever Chocolate Chip Cookies
The title says it all, except that these are also grain-free, vegan, packed with wholesome ingredients and healthy enough to be an indulgent breakfast. Get baking!
Ingredients
- 1.5 cups1.5 cups1.5 cups Almond Flour, (I recommend Honeyville brand)
- .5 tsp.5 tsp.5 tsp Sea Salt, (use .75 teaspoon with large flake)
- .5 tsp.5 tsp.5 tsp Baking Soda
- .25 cup.25 cup.25 cup Maple Sugar, (sub 6 tbsp coconut sugar)
- 111 Egg, (organic or local and free-range)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Coconut Milk, full fat canned (sub almond milk but not preferred)
- 1 tsp1 tsp1 tsp Vanilla Extract
- 3 oz3 oz3 oz Dark Chocolate, chopped to .25 inch pieces (I recommend 72%)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Combine almond flour, baking soda, maple crystals and sea salt in a large mixing bowl.
- Whisk together egg, olive oil, milk and vanilla extract until combined.
- Add wet ingredients to dry and stir to incorporate evenly. Stir in chopped chocolate.
- Make balls using 2 generous scoops of dough and place on baking sheet at least 2 inch apart. Keep your fingers wet with water to prevent sticking. Flatten balls to approximately 1 inch thickness.
- Bake for 17 minutes, or until cookies are mostly firm to touch with a tiny golden brown around the edges.
- Allow to cool 15 minutes before using a spatula to remove from parchment and enjoying!
Add a Note
My Notes:
About This Recipe
Baked Goods Cookies Dairy Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free VegetarianNever Miss a Bite
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