This recipe created by:  www.kitchentreaty.com

YIELD:  ABOUT 16 COOKIES Prep time: 10 MINUTES Cook time: 9 MINUTES Total time: 19 MINUTES

*I FOUND THAT MY BATCH BAKED FOR 13-15 MINUTES, I GOT 14 COOKIES BUT USED HEAPING TABLESPOONFULS, I ALSO DIDN’T FLATTEN THEM, I KEPT THEM ROUND*

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

INGREDIENTS:

  • 2 tablespoons solid coconut oil
  • 3 tablespoons pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour (also known as almond meal)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips + more for topping, if desired

DIRECTIONS:

  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the coconut oil to a large bowl. If the oil is very hard, microwave for a few seconds until it is soft but not melted. Add the pure maple syrup and stir briskly with a whisk until the syrup and oil is mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
  4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  5. Bake until set and the edges are golden brown, 9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Cookies keep well in an airtight container at room temperature for 4-5 days.

*Recipe from www.kitchentreaty.com with just a couple of my own revisions mentioned at the top!

*DAIRY FREE *GLUTEN FREE *REFINED SUGAR FREE *VEGETARIAN