I’ve made these a few times now, and they are delicioussssss! Don’t be alarmed when you feel the consistency of this batter; with almond meal, it tends to be super sticky, but have patience! When my niece and I made these the other day she was not so sure about the way the dough looked and felt BUT once she tasted it, she was sold!!!! I found that rolling them into small balls and flattening them out BEFORE PUTTING THEM IN THE OVEN will help to create nicer shaped cookies. Because we aren’t using actual flour, the dough balls won’t “flatten” out, so we have to do that for them! Happy baking and let me know how they came out!!
What You’ll Need:
- 5 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 4 teaspoons pure vanilla extract
- 2 tablespoons unsweetened almond milk
- 2 cups blanched almond flour (almond meal is the same thing!)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips (I used 70% cocao chips)
What You’ll Do:
- Preheat oven to 350ºF.
- In a medium bowl, add the coconut oil, maple syrup, vanilla, almond milk, and beat to combine.
- In a separate bowl, combine the almond flour, salt, and baking soda. Stir well.
- Add the liquid and stir until combined. Fold in the chocolate chips.
- Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter about two inches apart.
- Bake for 16 to 18 minutes, until the tops are lightly browned.
- Remove from the oven, and allow to cool for a few minutes before transferring to a wire rack.
- Serve warm with a cold glass of almond milk, and store any leftovers in an airtight container for up to three days.
*I found this recipe at: http://www.popsugar.com/fitness/Paleo-Chocolate-Chip-Cookie-Recipe