Chocolate Chip Cookies

by Arielle J on May 14, 2018

This past weekend my husband convinced me to go for Korean BBQ. It was so salty that right after I craved something sweet. So when we returned home, I whipped out the bag of almond flour to bake some cookies and lo and behold saw a recipe on the back for chocolate chip cookies. Thanks, Bob’s Red Mill for the inspiration!

I love creating my own twist on recipes, but this one looked so simple so I gave it a try. And it was pretty delish so wanted to share! My nephew and niece were coming over the next day for Mother’s Day so I made half of the batter chocolate chip and half with natural sprinkles on top.

Chocolate Chip Cookies
What You Need:
3 cups Almond Meal (I used Bob’s Red Mill super fine blanched)
1 tsp Baking Soda
1/2 tsp Sea Salt
1/4 cup Coconut Oil, room temperature/liquid
1/4 cup local Maple Syrup
1 Egg, room temperature
2 Egg Whites, room temperature
1 tsp Vanilla Extract
1 cup Dark Chocolate Chips or Dark Chocolate Bar, chopped (I didn’t have chocolate chips so I chopped up this chocolate bar made with coconut palm sugar)
1/4 cup rainbow sprinkle confetti (optional)

Directions:
1. Preheat oven to 375°F
2. Line two baking sheets with parchment paper
3. Combine almond meal, baking soda and sea salt and set aside
4. Mix coconut oil and maple syrup in a mixer or by hand until creamy (about 5 minutes). I used this handheld frother. Note- My coconut oil was solid, so I lightly heated the coconut oil and maple syrup in a small sauce pan until the coconut oil became liquid and mixed it directly in the pot on low heat to save time. Tip – Make sure the coconut oil isn’t hot, though, because you don’t want the eggs to cook in the next step
5. Add whole egg, egg whites and vanilla and mix for 2 additional minutes
6. Slowly add dry ingredients to egg mixture and mix. Add 3/4 cup chocolate chips/chunks and mix until well combined. Save 1/4 cup chocolate chips/chunks to the side. (If making sprinkle cookies too, mix in all of the chocolate chips and separate batter into two)
7. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly with hands or spatula, to approximately 1-inch thickness. Add a few chocolate chunks on top on the chocolate chip versions and sprinkles on the sprinkle versions! Pat down with fingers to make sure they stick
8. Bake until set and golden, about 15 minutes. (Tip= If you’re making chocolate chip cookies with chocolate on top – when there’s 5 minutes left on the timer, add a chocolate chunk on top of the cookie)

Voila!

Makes 25 cookies.

Please note: the recipe on the back of the bag is slightly different than this one from the Bob’s Red Mill website. Thanks for the inspiration Bob’s Red Mill!