These are delicious and packed with protein from the almond flour. Expect a different texture than white flour cookies, but gooood. I loaded them with lots of chocolate chips because let’s be real- why wouldn’t I?
Prep: 5 minutes
Bake time: 12 minutes
Servings: 10-12 cookies
1 1/2 cups blanched almond flour (or almond meal)
1/4 cup organic coconut oil, room temperature (this is my favorite brand)
1/3 cup coconut sugar
1 organic egg, room temperature
1/4 tsp sea salt
1/2 tsp vanilla
1/4 tsp baking soda
1/3 cup (or so…:)) chocolate chips
Preheat oven to 375.
Cream the coconut oil and sugar together until smooth. Mix in the egg.
Add the almond flour, vanilla, salt and baking soda and mix until it’s all incorporated. Fold in the chocolate chips.
Line a baking sheet with parchment paper. These cookies don’t spread, so form them into the shape that you want. I do a ball and then flatten the top. Scoop the batter out on the paper.
Bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the pan.