Chocolate Chip Cookies {almond flour}

5 from 1 vote

Chocolate Chip Cookies {almond flour}

This cookie comes out a bit crunchy when made with honey, but loses the crunch as it cools. If you want to get back the crunch and have a warm cookie, straight from the oven, you can do one of the following: reheat them in the oven for a few minutes, leave them in the oven for another 20 minutes at about 200 degrees F, or place them in a dehydrator for about 2 hours on a fairly low temperature.

For SCD, instead of using chocolate chips try raisins, walnuts, macadamia nuts, and other dried fruit.

A half tablespoon of cookie dough for each cookie yields about 40 cookies. I like making them small but feel free to make them a bit larger.

I've discovered these cookies taste great with finishing salt on top. You can add it before the cookies go in the oven or when they first come out.

Servings: cookies

Calories: 98kcal

Ingredients

2 ½ cups blanched almond flour
¼ teaspoon salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, melted or coconut oil
½ cup honey or maple syrup
1 large egg
1 tablespoon vanilla extract
1 cup chocolate chips leave out if following SCD

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C, or gas mark 4).
Combine all the dry ingredients in a bowl and blend with a whisk or fork.
Add the wet ingredients and blend it well with a whisk or fork.
Drop about a half tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 ½ inches apart.
Bake for about 15 minutes, or until they are starting to brown around the edges.
Store them at room temperature for a few days, or in the refrigerator for a few weeks.

Nutrition