And even though these cookies happen to be grain-free and naturally sweetened, there’s nothing “healthy” tasting about them. Made with almond flour and rich maple syrup, these soft and chewy cookies pack a nutty, complex flavor in each bite. Served with an ice-cold glass of almond milk, they are sure to please even the pickiest of eaters! — Classic Chocolate Chip Cookies (grain-free) Makes about 2 dozen small cookies adapted from this recipe Ingredients: 1 1/2 cups of Blanched Almond Flour (store-bought or homemade) 1/4 teaspoon baking soda 1/4 teaspoon sea salt 2 tablespoons coconut oil, softened 1/2 teaspoon vanilla extract 1/4 cup pure maple syrup 1 whole egg, or flax egg 1/2 cup chocolate chips Directions: Preheat your oven to 350F. In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well. Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.
Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat or parchment paper. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm, and enjoy! These cookies should last a few days at room temperature, but I prefer to store them in the freezer for an indefinite shelf life–> that way I always have cookies on hand when I sweet craving hits. They taste amazing straight out of the freezer, too! — Whether you’ve gone grain-free or not, I hope you all enjoy these delectable cookies!
