Did someone say chocolate chip cookies? Carolyn with The Cozy Food Feed says she finally perfected her almond flour chocolate chip cookie recipe. Scroll down for the recipe, which doubles as both a fun and delicious Saturday activity to do with the kids!
Ingredients:
– 2 1/2 cups almond flour
– 1 cup coconut palm sugar (if opting for brown sugar, use 3/4 cup)
– 1/4 to 1/2 teaspoon salt
– 3/4 cup dark chocolate chips (I used Enjoy Life brand, which is allergy free)
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1 egg + 1 egg yolk
– 1/2 cup melted vegan butter (I used 1 sick of dairy free butter, which equates to 1/2 cup). If you only have regular butter in the house, feel free to use that for a dairy version!
RECIPE:
1. Whisk together the almond flour, salt, and baking soda. Set aside.
2. Using a hand mixer, mix the melted butter and coconut palm sugar together for 2 minutes.
3. Add the egg, egg yolk, and vanilla to the wet mixture, stirring together well with a wooden spoon or spatula.
4. Add the dry ingredients and stir together. Add the chocolate chips!
5. Refrigerate the dough for at least an hour; I actually kept mine overnight in the fridge and it was perfect!
6. Preheat the oven to 350.
7. Form the dough with a spoon or cookie scoop into 1/2 inch balls. Press down halfway.
8. Bake for 9-10 minutes. They won’t look done; most of what happens is while these cool!
9. Cool for 10 minutes and ENJOY!