Double Chocolate Chip Cookies
Ingredients:
1 and ½ cups almond flour
¼ cup cocoa powder
¼ teaspoon baking soda
pinch of salt
¼ cup coconut oil, melted
¼ cup coconut sugar
¼ cup maple syrup or agave
1 teaspoon vanilla extract
½ cup dairy-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix the melted coconut oil, maple syrup, coconut sugar and vanilla extract together. Then add to the dry ingredients, mix until a thick, sticky dough forms.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using a spoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet. Makes about 8 cookies. Use your hands to flatten each cookie slightly, as they won't spread much during baking.
Bake in the preheated oven for 10 minutes, or until the edges are set and slightly golden. Do not over bake! Better softer than burnt!
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your delicious almond flour chocolate cookies with a glass of your favorite dairy-free milk!
Nutrition Information (per cookie, assuming 8 cookies total):
Calories: 240 kcal
Total Fat: 18g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 10g
Protein: 5g
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