Please excuse me while I try not to eat the rest of this dough.
Currently in heaven right now chowing down on one of these freshly baked cookies.
For the past several years, I’ve been making these cookies for all of our gym events, and they are always a hit. The texture is soft and chewy, as the almond flour allows them to keep their moisture. If you’re more of a crunchy cookie type of person, don’t expect these to give you that crispiness. If you bake them long enough to be crunchy, then you proooobably burned them. Don’t do that :).
I LOVE these cookies. Keep in mind the fat content is a bit high, and they are by NO means low calorie, but they make a fantastic weekend treat. Make sure that if you are trying to keep them dairy free, that you stick to a dairy free chocolate chip like Enjoy Life! brand. I hope you enjoy them as much as I do!
Grain Free, Dairy Free Chocolate Chip Cookies
Yield- 25-30 cookies
Ingredients-
3 cups almond flour
1/2 cup maple syrup
4 tbsp coconut oil (melted)
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp sea salt
1 cup chocolate chips
Directions-
1. Pre-heat oven to 350 degrees.Combine all ingredients (with the exception of the chocolate chips) in a mixing bowl and mix until smooth.
2. Add in the chocolate chips and stir.Spoon dough onto a non-stick cookie sheet (or spray lightly with cooking spray prior to baking) in 1 inch balls and flatten slightly with the back of your spoon.
3. Bake cookies for 11-13 minutes or until golden brown.
4. Eat ALL of them. Just kidding. Pace yourself. Maybe even put them away immediately on a high shelf where you aren’t tempted to eat them all in one sitting. They are that good.