Chocolate Chip Cookies With Almond Flour

These ooey-gooey paleo chocolate chip cookies are one of my family’s tried-and-true favorite recipes.

Author Caroline

1 ¾ cup blanched almond flour
¼ tsp unrefined sea salt
¼ tsp baking soda
¼ cup maple syrup (or raw honey to make them GAPS-friendly)
¼ cup butter (or substitute melted coconut oil or sustainably harvested palm shortening if dairy-free)
1 tsp vanilla extract (here’s how to make it)
½ cup chocolate chips

Instructions

Preheat your oven to 350 degrees.
Line cookie sheet with parchment paper.
Mix all dry ingredients together (except chocolate chips) in a medium bowl. Add in wet ingredients and combine well, then mix in chocolate chips.
Scoop out 1 tablespoon cookie dough with a measuring spoon and place it on your prepared baking sheet, then press down a little with the palm of your hand to flatten the cookie. Place the next cookie about three inches away from the first one and continue until the baking sheet is full.
Bake for 6-10 minutes. These cookies will be very soft while they’re baking, but will firm up after they’ve cooled for about ten minutes. Don’t rely on firmness to know when they’re ready – to check, gently lift one cookie to see if it is slightly golden brown on the bottom. If it is, they’re ready!
Allow to cool for 10 minutes on the cookie sheet so they can firm up, then enjoy. These cookies freeze well, so feel free to make a double batch and save half.

Store leftovers in an airtight container at room temperature for up to a week or in the freezer for up to a few months.

Nutritional information is estimated.