Cooking Time: 10-12 min
Serves: 5
- 1 1/2 cups sifted blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 2 tablespoons coconut oil, melted (melted, not softened)
- 1/2 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 whole eggs
- 1/2 cup Dark chocolate chocolate chips
In a bowl, mix together your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg.
Incorporate your wet ingredients into your dry ingredients, then add your chocolate chips.
After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.
Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough into even balls to whichever size you desire. I made mine pretty small.
Put them in the oven for about 5-7 minutes, then take them out and slightly flatten them with the back of a spatula. Put them back in the oven for about 5 more minutes, or until they look done. I like to take mine out RIGHT when I see just a hint of golden brown, which is one of the best baking tips that my aunt shared with me. If you do that, they won’t look done, but they are and they’ll be so soft and chewy. Even after they’ve cooled off!
Remove from the oven and set on the counter to cool.
(Recipe inspired by The Detoxinista)
